Safety Evaluation of Foods Derived by Modern Biotechnology. Concepts and Principles

Abstract

Modern biotechnology broadens the scope of the genetic changes that can be made to food organisms, as well as the range of possible sources of food. This book elaborates scientific principles to be considered in making evaluations of new foods or food components based on a comparison with foods that have a safe history of use. The OECD Group of National Experts on Safety in Biotechnology has agreed that the most practical approach to determine the safety of foods derived by modern biotechnology is to consider whether the are substantially equivalent to analogous traditioanl food products. The case studies in this report illustrate the application of the concept of substantial equivalence.