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Home > Healthy living > Food and nutrition - Food processing > Genetically
modified foods - techniques

** Genetically modified foods - techniques **

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Genetically modified foods - techniques


Genetically modified (GM) foods are created using biotechnology to change
their genetic material. A variety of techniques is used to introduce the
desired genes or ‘inactivate’ unwanted ones. Techniques include benign
bacterial or viral infection (bacterial carriers), gene splicing, gene
‘silencing’, biolistics, calcium phosphate precipitation and

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Genetically modified (GM) foods are created using biotechnology. The
genetic material of plants or animals can be changed (modified) through a
variety of techniques. Food may be genetically modified to increase its
shelf life, make it resistant to pesticides and insecticides, or improve
the crop’s nutritional yield.

*How genetic modification works*

Genes are the blueprints for our bodies and control factors such as growth
and development. Within almost every cell of the body, genes are beaded


how are genetically modified foods made

Genetically modified food - Wikipedia, the free encyclopedia


** Genetically modified food **

From Wikipedia, the free encyclopedia
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For related content, see genetically modified food controversies, genetic
engineering, genetically modified crops, and regulation of the release of
genetically modified organisms.
Plums genetically engineered for resistance to plum pox, a disease carried
by aphids.

*Genetically modified foods* (*GM foods*, or *biotech foods*) are foods
produced from genetically modified organisms (GMOs), specifically,
genetically modified crops. GMOs have had specific changes introduced into
their DNA by genetic engineering techniques. These techniques are much more
precise^[1] than mutagenesis (mutation breeding) where an organism is
exposed to radiation or chemicals to create a non-specific but stable
change. Other techniques by which humans modify food organisms include
selective breeding and somaclonal variation.

Commercial sale of genetically modified foods began in 1994, when Calgene
first marketed its Flavr Savr delayed ripening tomato.^[2] Typically,
genetically modified foods are transgenic plant products: soybean, corn,
canola, and cotton seed oil. These may have been engineered for faster
growth, resistance to pathogens, production of extra nutrients, or any
other beneficial purpose. GM livestock have also been experimentally
developed, although as of July 2010 none are currently on the market.^[3]

There is broad scientific consensus that food on the market derived from GM
crops pose no greater risk to human health than conventional
food.^[4]^[5]^[6]^[7]^[8]^[9] However, critics have objected to GM foods on
several grounds, including safety issues,^[7]ecological concerns, and
economic concerns raised by the fact GM plants (and potentially animals)
that are food sources are subject to intellectual property law.


· 1 Method of production
· 2 History
· 3 Foods with protein or DNA remaining from GMOs

· 3.1 Fruits and vegetables
· 3.2 Milled corn products
· 3


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