The Food Safety Information Handbook

By Cynthia A. Roberts | Go to book overview
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CHAPTER 2

ISSUES IN FOOD SAFETY

This chapter examines genetic engineering as it pertains to agriculture and the controversies involved in the genetic engineering of food products, and including a discussion of the debate behind one product in particular, bovine somatotropin. Because it still engenders debate, although less now than in the past, food irradiation is also explored. Pesticides and water quality are covered with a focus on food safety rather than environmental issues. Finally, because eating out at restaurants has become such a central component of our lives, the chapter includes food safety issues in restaurants. Sources used are listed after each section for ease in locating materials on the following specific topics:

Genetically engineered foods

Bovine somatotropin

Food irradiation

Pesticide residues in foods

Drinking water quality

Restaurant food safety


GENETICALLY ENGINEERED FOODS

Genetic engineering techniques applied to agricultural products, both plant and animal, have been referred to by terms as varied as food biotechnology, frankenfoods, agricultural genetic engineering, genetically modified organisms (GMOs), transgenic, and genetically engineered (GE). By whatever name, it is the topic for the new millennium. Genetic engineering is simply altering the genetic material of an organism. The debate on the topic is anything but simple. It generates emotional and far-reaching opinions among consumers, researchers, and governments around the world. A simplistic view would be that grassroots consumer

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