Artykuły w czasopismach: „Genetically engineered food”

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Hoyle, Russ. "Genetically engineered organic food?" Nature Biotechnology 16, nr 3 (marzec 1998): 214. http://dx.doi.org/10.1038/nbt0398-214.

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Taylor, Steve L., i Susan L. Hefle. "Genetically engineered foods: implications for food allergy". Current Opinion in Allergy and Clinical Immunology 2, nr 3 (czerwiec 2002): 249–52. http://dx.doi.org/10.1097/00130832-200206000-00015.

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Scott, Sydney E., Yoel Inbar, Christopher D. Wirz, Dominique Brossard i Paul Rozin. "An Overview of Attitudes Toward Genetically Engineered Food". Annual Review of Nutrition 38, nr 1 (21.08.2018): 459–79. http://dx.doi.org/10.1146/annurev-nutr-071715-051223.

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Genetically engineered food has had its DNA, RNA, or proteins manipulated by intentional human intervention. We provide an overview of the importance and regulation of genetically engineered food and lay attitudes toward it. We first discuss the pronaturalness context in the United States and Europe that preceded the appearance of genetically engineered food. We then review the definition, prevalence, and regulation of this type of food. Genetically engineered food is widespread in some countries, but there is great controversy worldwide among individuals, governments, and other institutions about the advisability of growing and consuming it. In general, life scientists have a much more positive view of genetically engineered food than laypeople. We examine the bases of lay opposition to genetically engineered food and the evidence for how attitudes change. Laypeople tend to see genetically engineered food as dangerous and offering few benefits. We suggest that much of the lay opposition is morally based. One possibility is that, in some contexts, people view nature and naturalness as sacred and genetically engineered food as a violation of naturalness. We also suggest that for many people these perceptions of naturalness and attitudes toward genetically engineered food follow the sympathetic magical law of contagion, in which even minimal contact between a natural food and an unnatural entity, either a scientist or a piece of foreign DNA, pollutes or contaminates the natural entity and renders it unacceptable or even immoral to consume.

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Efendi, A'an, Dyah Ochtorina Susanti i Nuzulia Kumala Sari. "PERLINDUNGAN KONSUMEN PANGAN REKAYASA GENETIKA: RASIONALITAS DAN PROSPEK". Veritas et Justitia 8, nr 2 (26.12.2022): 461–92. http://dx.doi.org/10.25123/vej.v8i2.5401.

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As a general observation we can say that there exists imbalance of power between producers and consumers of genetically engineered food. This paper, using a doctrinal legal approach, examines three issues: 1) the rationality of protecting consumers of genetically engineered food, 2) the rights of consumers of genetically engineered food, and 3) the effectiveness of consumer protection for genetically engineered food. Arguably, the same situation exists between producers and consumers of genetically engineered food. Disparities and power imbalance relating to knowledge, capital – or simply power – determines the answer to those questions above.

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Batista, Rita, i Maria Margarida Oliveira. "Facts and fiction of genetically engineered food". Trends in Biotechnology 27, nr 5 (maj 2009): 277–86. http://dx.doi.org/10.1016/j.tibtech.2009.01.005.

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Delaney, Bryan, Richard E. Goodman i Gregory S. Ladics. "Food and Feed Safety of Genetically Engineered Food Crops". Toxicological Sciences 162, nr 2 (4.12.2017): 361–71. http://dx.doi.org/10.1093/toxsci/kfx249.

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Charlebois, Sylvain, Simon Somogyi, Janet Music i Caitlin Cunningham. "Biotechnology in food". British Food Journal 121, nr 12 (21.11.2019): 3181–92. http://dx.doi.org/10.1108/bfj-07-2018-0471.

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Purpose The purpose of this paper is to measure Canadian attitudes towards genetic engineering in food, for both plant-based and livestock, assess trust towards food safety and overall regulatory system in Canada. Design/methodology/approach This exploratory study is derived from an inductive, quantitative analysis of primary data obtained from an online survey of adults, aged 18 and over, living in Canada for at least 12 months. An online survey was widely distributed in both French and English. Data were collected from 1,049 respondents. The sample was randomized using regional and demographic benchmarks for an accurate representation of the Canadian population. The completion rate of the survey was 94 per cent. Based on the sampling design, the margin of error is 3.1 per cent, 19 times out of 20. Findings Consumers misunderstand the nature of genetic engineering or do not appreciate its prevalence in agrifood or both. In total, 44 per cent of Canadians are confused about health effects of genetically engineered foods and ingredients. In total, 40 per cent believe that there is not significant testing on genetically engineered food to protect consumers. In total, 52 per cent are uncertain on their consumption of genetically engineered food, despite its prominence in the agrifood marketplace. Scientific literacy of respondents on genetic engineering is low. While Canadians are divided on purchasing genetically engineered animal-based products, 55 per cent indicated price is the most important factor when purchasing food. Research limitations/implications More research is required to better appreciate the sociological and economic dimensions of incorporating GM foods into our lives. Most importantly, longitudinal risks ought to be better understood for both plant- and animal-based GM foods and ingredients. Additional research is needed to quantify the benefits and risks of GM crops livestock, so business practices and policies approach market expectations. Significantly, improving consumers’ scientific literacy on GM foods will reduce confusion and allow for more informed purchasing decisions. Indeed, a proactive research agenda on biotechnologies can accommodate well-informed discussions with public agencies, food businesses and consumers. Originality/value This exploratory study is one of the first to compare consumers’ perceptions of genetic engineering related to animal and plant-based species in Canada since the addition of genetically modified salmon to the marketplace.

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Hameed Khan, A. "The Impact of Sequencing Human Genome on the Genetically Engineered Life". Cancer Research and Cellular Therapeutics 6, nr 1 (10.01.2022): 01–16. http://dx.doi.org/10.31579/2640-1053/102.

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This abstract describes the enormous advantages of redesigning existing microbial life in the Labs which will carry additional instructions not only to clean up our environmental pollution, but also to produce new food, new fuel, and new medicine to treat every disease known to mankind. Using the toolkit of genetic engineering developed during the completion of the Human Genome Project, we will manipulate microbial life in which we will splice essential amino acid codons in most consumable food such as Corn, Wheat and Rice Genomes to produce the most nutritious food for the bourgeoning population of the world. Similarly, new fuel could be produced by an organism called Methanococcus Jannachil which thrives near high temperature high pressure hydrothermal vents at the bottom of the sea floor by converting Carbon dioxide (a pollutant) to Methane (a fuel). To produce at the industrial scale, in plant genomes, we will splice not only the genes of herbal medicine (such as Artemisinin, Taxol, Reserpine, Belladonna etc.) to produce well-known herbal medicine, but also will insert genes to produce large scale antibiotics (such as Penicillin, Streptomycin, Neomycin, Kanamycin, Paromomycin, Apramycin, Tobramycin, Amikacin, Netilmicin, Gentamicin etc.). At every step of the transgenic genomes, we will confirm the spliced novel genes by using cheaper and faster nanopore gene sequencer. Current speed of developments guarantees humanity’s future survival across the Universe long before our Sun dies

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SHIMAMOTO, Ko. "The Global Food Problem and Genetically Engineered Crops". Kobunshi 49, nr 6 (2000): 363. http://dx.doi.org/10.1295/kobunshi.49.363.

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Teitel, Martin. "Genetically engineered food: not ready for prime time". Nutrition 17, nr 1 (styczeń 2001): 61–62. http://dx.doi.org/10.1016/s0899-9007(00)00481-0.

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Perr, Hilary A. "Children and Genetically Engineered Food: Potentials and Problems". Journal of Pediatric Gastroenterology and Nutrition 35, nr 4 (październik 2002): 475–86. http://dx.doi.org/10.1097/00005176-200210000-00005.

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Moore, Elizabeth. "The New Agriculture: Genetically-Engineered Food in Canada". Policy and Society 26, nr 1 (styczeń 2007): 31–48. http://dx.doi.org/10.1016/s1449-4035(07)70099-1.

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Dingermann, Theo. "Genetically Engineered Food. Von Knut J. Heller, (Hrsg.)". Pharmazie in unserer Zeit 36, nr 4 (lipiec 2007): 323. http://dx.doi.org/10.1002/pauz.200790061.

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Atalan-Helicke, Nurcan. "Sustainable Halal? The Intersection of Halal, Organic and Genetically Engineered Food in Turkey". Sociology of Islam 8, nr 3-4 (10.12.2020): 343–63. http://dx.doi.org/10.1163/22131418-08030006.

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Abstract Despite standardization initiatives among states, businesses and non-profit agencies, the understanding and practice of halal requirements vary. This fragmentation of halal certification is particularly significant in terms of genetically engineered food. Studies in both global North and South show that women consumers are more concerned about food choices. This paper examines the convergence of halal and organic through genetically engineered food with recourse to women consumers’ definitions of ‘wholesome food’ in Turkey. Using data from a total 13 focus groups carried in the cities of Ankara and Konya in the summer of 2015, and in the cities of Ankara and Balikesir in the summer of 2019, the paper examines the concerns of women consumers about food in a Muslim majority country fully integrated into globalized markets. It also questions how women consumers negotiate their food choices particularly in relation to genetically engineered food, halal and organic food. The paper argues that both secular and devout Muslim women consumers as mothers have growing concerns in feeding their family with clean and healthy food. However, halal certified food does not address their expectations about ‘wholesome food’. The discussions about the convergence of halal, organic and genetically engineered food highlight the tensions in the alternative food movement about what clean and good food look like.

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Herlina, Lenny. "Pangan Rekayasa Genetika : Perspektif Kesehatan, Hukum Negara dan Agama". YASIN 2, nr 2 (21.04.2022): 206–20. http://dx.doi.org/10.58578/yasin.v2i2.362.

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Genetically modified food (GMO food) or in English genetically modified food which in Indonesian is popular as genetically modified food (GM food), is a biologically engineered food produced from organisms that have undergone changes that are inserted into their DNA using the method genetical manipulation. GE food is unavoidable, due to the narrowing of land and the increasingly dense population of people. Currently Worldometers notes that the world's population in 2019 reached 7.7 billion people, where the world food and agriculture organization (FAO) stated that the world must increase food production by 70% by 2050 to meet the food needs of the world community which is estimated to number 9 .1 billion at the time, meaning that fertile and very large land would be needed for agriculture to achieve this. So that GE foods, which have been initiated since 1994, must continue to be developed. This paper will focus on discussions related to legal products in the country, health and the view of Islamic law as the majority religion in Indonesia.

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Larson, Ronald B. "Examining consumer attitudes toward genetically modified and organic foods". British Food Journal 120, nr 5 (8.05.2018): 999–1014. http://dx.doi.org/10.1108/bfj-09-2017-0502.

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Purpose The purpose of this paper is to examine consumer attitudes toward genetically modified (GM) and organic foods with a broader list of control variables that includes green attitudes, impulsive purchasing, concerns about privacy, religiosity, birth order, and political preferences. Design/methodology/approach US internet panelists were asked about their preferences for purchasing non-GM produce, non-GM cereal, and organic products even if they cost a little more. They were also asked if genetically engineered foods are safe to consume. Responses to these four questions were dependent variables in binary logistic regressions. The sample size was 725 adults. Findings Attitudes toward non-GM produce and non-GM cereal were linked with different variables. Green attitudes were positively linked with non-GM and organic food attitudes. Impulsive purchases, a religiosity factor, and a privacy concern factor were linked with non-GM but not organic food attitudes. Social desirability bias was also significant. The genetically engineered food model identified some unique linkages with the control variables, suggesting that these terms may not improve consumer confidence with food. Originality/value New measures and several variables that researchers independently found to be significant were tested together in models and found to be linked with organic and non-GM food attitudes. Some expected relationships were not found. The results provide better profiles of consumers who have strong attitudes toward GM and organic foods.

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Green, David P. "Genetically Engineered Salmon Approved for Food by US FDA". Journal of Aquatic Food Product Technology 25, nr 2 (17.02.2016): 145–46. http://dx.doi.org/10.1080/10498850.2016.1152101.

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McColl, KA, B. Clarke i TJ Doran. "Role of genetically engineered animals in future food production". Australian Veterinary Journal 91, nr 3 (26.02.2013): 113–17. http://dx.doi.org/10.1111/avj.12024.

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Charatan, F. "Genetically engineered sweetcorn may be in US food chain". BMJ 321, nr 7268 (28.10.2000): 1041. http://dx.doi.org/10.1136/bmj.321.7268.1041.

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Park, Hyun Soon, i Sun Young Lee. "Genetically Engineered Food Labels, Information or Warning to Consumers?" Journal of Food Products Marketing 9, nr 1 (styczeń 2003): 49–62. http://dx.doi.org/10.1300/j038v09n01_05.

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Kolodinsky, Jane, i Jayson L. Lusk. "Mandatory labels can improve attitudes toward genetically engineered food". Science Advances 4, nr 6 (czerwiec 2018): eaaq1413. http://dx.doi.org/10.1126/sciadv.aaq1413.

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KINNEY, ANTHONY J. "DEVELOPMENT OF GENETICALLY ENGINEERED SOYBEAN OILS FOR FOOD APPLICATIONS". Journal of Food Lipids 3, nr 4 (grudzień 1996): 273–92. http://dx.doi.org/10.1111/j.1745-4522.1996.tb00074.x.

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Whitney, Stuart L., Hendrika J. Maltby i Jeanine M. Carr. "“This food may contain …” what nurses should know about genetically engineered foods". Nursing Outlook 52, nr 5 (wrzesień 2004): 262–66. http://dx.doi.org/10.1016/j.outlook.2004.03.003.

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Ladics, Gregory S. "Assessment of the potential allergenicity of genetically-engineered food crops". Journal of Immunotoxicology 16, nr 1 (9.11.2018): 43–53. http://dx.doi.org/10.1080/1547691x.2018.1533904.

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Garas, Lydia C., James D. Murray i Elizabeth A. Maga. "Genetically Engineered Livestock: Ethical Use for Food and Medical Models". Annual Review of Animal Biosciences 3, nr 1 (16.02.2015): 559–75. http://dx.doi.org/10.1146/annurev-animal-022114-110739.

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Li, Yunhe, Eric M. Hallerman i Yufa Peng. "Excessive Chinese concerns over genetically engineered food safety are unjustified". Nature Plants 6, nr 6 (18.05.2020): 590. http://dx.doi.org/10.1038/s41477-020-0685-4.

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Costanigro, Marco, i Jayson L. Lusk. "The signaling effect of mandatory labels on genetically engineered food". Food Policy 49 (grudzień 2014): 259–67. http://dx.doi.org/10.1016/j.foodpol.2014.08.005.

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Streiffer, Robert, i Thomas Hedemann. "The Political Import of Intrinsic Objections to Genetically Engineered Food". Journal of Agricultural and Environmental Ethics 18, nr 2 (kwiecień 2005): 191–210. http://dx.doi.org/10.1007/s10806-005-0633-3.

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Pray, Carl, Jikun Huang, Ruifa Hu, Haiyan Deng, Jun Yang i Xenia K. Morin. "Prospects for cultivation of genetically engineered food crops in China". Global Food Security 16 (marzec 2018): 133–37. http://dx.doi.org/10.1016/j.gfs.2018.01.003.

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Brennan, Charles. "Genetically Engineered Crops: Interim Policies, Uncertain Legislation". International Journal of Food Science & Technology 44, nr 7 (lipiec 2009): 1460–61. http://dx.doi.org/10.1111/j.1365-2621.2007.01657.x.

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Church, R. B. "Are problems posed by genetically engineered animals?" Applied Animal Behaviour Science 20, nr 1-2 (lipiec 1988): 73–82. http://dx.doi.org/10.1016/0168-1591(88)90127-x.

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Huang, Ke, Chuan Chen, Qirong Shen, Barry P. Rosen i Fang-Jie Zhao. "Genetically Engineering Bacillus subtilis with a Heat-Resistant Arsenite Methyltransferase for Bioremediation of Arsenic-Contaminated Organic Waste". Applied and Environmental Microbiology 81, nr 19 (17.07.2015): 6718–24. http://dx.doi.org/10.1128/aem.01535-15.

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ABSTRACTOrganic manures may contain high levels of arsenic (As) due to the use of As-containing growth-promoting substances in animal feed. To develop a bioremediation strategy to remove As from organic waste,Bacillus subtilis168, a bacterial strain which can grow at high temperature but is unable to methylate and volatilize As, was genetically engineered to express the arseniteS-adenosylmethionine methyltransferase gene (CmarsM) from the thermophilic algaCyanidioschyzon merolae. The genetically engineeredB. subtilis168 converted most of the inorganic As in the medium into dimethylarsenate and trimethylarsine oxide within 48 h and volatized substantial amounts of dimethylarsine and trimethylarsine. The rate of As methylation and volatilization increased with temperature from 37 to 50°C. When inoculated into an As-contaminated organic manure composted at 50°C, the modified strain significantly enhanced As volatilization. This study provides a proof of concept of using genetically engineered microorganisms for bioremediation of As-contaminated organic waste during composting.

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Benítez Candia, Nidia, Gabriela Ulke Mayans, Pilar Gómez Paniagua, Claudia Rezende Ribeiro, José Velázquez Franco, Daigo Kamada, Laura Mendoza de Arbo i Danilo Fernández Ríos. "Perception of genetically engineered crops in Paraguay". GM Crops & Food 12, nr 1 (2.01.2021): 409–18. http://dx.doi.org/10.1080/21645698.2021.1969835.

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Rawal, Kanti M., i Keith Redenbaugh. "1054 GETTING GENETICALLY ENGINEERED PRODUCTS FROM LABORATORY TO MARKETPLACE". HortScience 29, nr 5 (maj 1994): 579e—579. http://dx.doi.org/10.21273/hortsci.29.5.579e.

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Polygalacturonase (PG) is the principal enzyme responsible for the softening of tomato during ripening. Transformation of tomatoes with antisense PG (asPG) results in significant delay in softening so that fruits with color and flavor can be harvested and shipped from the fields to distant markets. Safety evaluations of the genetically engineered tomato varieties were conducted from two perspectives: a) agricultural, and b) human food. Data were submitted to the appropriate agencies to obtain approvals for commercial production and to seek advisory opinion for the safety of food for human consumption. Calgene Fresh Inc. was created to develop human resources, physical facilities and logistic capabilities for year round supply of high quality branded produce. Vertical integration from seed production to direct consumer marketing is necessary to optimize the business endeavor.

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Whitelaw, C. Bruce A., Akshay Joshi, Satish Kumar, Simon G. Lillico i Chris Proudfoot. "Genetically engineering milk". Journal of Dairy Research 83, nr 1 (luty 2016): 3–11. http://dx.doi.org/10.1017/s0022029916000017.

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It has been thirty years since the first genetically engineered animal with altered milk composition was reported. During the intervening years, the world population has increased from 5bn to 7bn people. An increasing demand for protein in the human diet has followed this population expansion, putting huge stress on the food supply chain. Many solutions to the grand challenge of food security for all have been proposed and are currently under investigation and study. Amongst these, genetics still has an important role to play, aiming to continually enable the selection of livestock with enhanced traits. Part of the geneticist's tool box is the technology of genetic engineering. In this Invited Review, we indicate that this technology has come a long way, we focus on the genetic engineering of dairy animals and we argue that the new strategies for precision breeding demand proper evaluation as to how they could contribute to the essential increases in agricultural productivity our society must achieve.

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Strohbehn, C. H., C. H. C. Hsu i S. H. Wie. "Genetically Engineered and Irradiated Foods - Attitudes Held by Dietitians". Journal of the American Dietetic Association 97, nr 9 (wrzesień 1997): A104. http://dx.doi.org/10.1016/s0002-8223(97)00675-5.

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McPherson, Malia J. "What's in a name: the Vermont Genetically Engineered Food Labeling Act". Journal of Law and the Biosciences 1, nr 3 (1.09.2014): 359–68. http://dx.doi.org/10.1093/jlb/lsu029.

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Welsh, Rick. "The labeling of food with genetically engineered content: Understanding the context". Renewable Agriculture and Food Systems 31, nr 2 (9.02.2016): 99–100. http://dx.doi.org/10.1017/s1742170515000551.

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Fischer, Markus. "Genetically Engineered Food – Methods and Detection. By Knut J. Heller (Editor)". Biotechnology Journal 2, nr 10 (październik 2007): 1308–9. http://dx.doi.org/10.1002/biot.200790109.

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harIkya, Julius, Charles Charles i James Ayatse. "Characterization of Genetically Engineered Linamarase (β-glucosidase) from Saccharomyces cerevisiae". Current Research in Nutrition and Food Science Journal 1, nr 2 (26.11.2013): 139–45. http://dx.doi.org/10.12944/crnfsj.1.2.05.

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The characterization parameters of genetically engineered linamarase (β-glucosidase) from Saccharomyces cerevisiae due to action of the enzyme on linamarin as influenced by degree of purification, pH and temperature were investigated. Commercial native linamarase (CNLIN) was used as control. Linamarase genes (chromosomal DNA) and plasmids (circular DNA) isolated from bitter cassava and yeast respectively were restricted and ligated to produce recombinant genes (r-DNA). The r-DNA were introduced into the nucleus of CaCl2 induced competent Saccharomyces cerevisiae cells which transformed into strains capable of producing genetically engineered linamarase (GELIN). Recombinant S. cerevisiae cells at the stationary phase of growth were recovered, homogenized and centrifuged to obtain crude extracts designated as GELIN0. Carboxy methyl cellulose, diethyl amino-ethyl-sephadex and diethyl amino-ethyl-cellulose were used to purify the crude extracts resulting in GELIN1, GELIN2 and GELIN3, respectively. The physical characterization parameters of the enzyme extracts such as impurity levels, molecular weights (Mwt), number of isoenzyme, sulphur amino acids (methionine and cysteine) and the electrical charges were evaluated using standard methods. The ability of the enzyme extracts and a commercial native linamarase (CNLIN) to hydrolyse cyanogenic glucosides was challenged using linamarin (cassava) as substrates for characterization of activity kinetic profiles such as optimum pH (pHopt), temperature (Topt), total activity, specific activity, purity fold, yield and efficiency ratio. The results indicated that the genetically engineered linamarase(β-glucosidase) consisted of 3 isoenzyme forms. Purification conferred different ionic charges of zero to GELIN0, unit positive charge GELIN1, and unit negative charge to GELIN2 and GELIN3 respectively. Ranges for other parameters were Mwt (22,000-26,000 Daltons), insoluble protein impurity (0.4 -3.5 mg/100g sample) and purity fold (11.5 -1.0) for GELIN3 - GELIN0). Methionine and cystiene varied from 2.0 to 2.6% and 3.0 to 20% respectively (CNLIN - GELIN3). The native commercial enzyme (CNLIN) acted only at pH 6.8 on linamarin with pHopt and Topt of 6.8 and 35 oC respectively. The wide pH tolerance and specific activity towards linamarin degradation suggest a possible use of the genetically engineered linamarase from S. cerevisiae in detoxification of cassava for increased production exportation of cassava-based food products.

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Mulvaney, Dustin, i Anna Zivian. "Sowing seeds of hope in California's fields of resistance to Pharm rice and Frankenfish". Journal of Political Ecology 20, nr 1 (1.12.2013): 159. http://dx.doi.org/10.2458/v20i1.21763.

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California has been an important site of governance on risks from genetically engineered (GE) organisms. This paper reviews California's efforts to govern the ecological and food safety risks from GE salmon and GE pharmaceutical rice. We explain how a political constellation of actors emerged to pursue precautionary policies, and we discuss the prospects for similar policies elsewhere. We find that regulation of particularly risky objects is possible in some places, particularly where social movement organizations are mobilized and the possible consequences are severe, such as with impacts to wild salmon runs or pharmaceutically contaminated foods. But such regulations may only emerge when they are inconsequential to, or aligned with, the market concerns of dominant economic interests.Key Words: genetically engineered organisms, social movements, biosafety, California.

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Hwang, Insung. "Change in Regulation is Necessary for Genetically Engineered Mosquitoes". Michigan Journal of Environmental & Administrative Law, nr 6.1 (2016): 285. http://dx.doi.org/10.36640/mjeal.6.1.change.

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Millions of genetically engineered (GE) mosquitoes could soon be released in Key West, Florida as an effort to eradicate wild mosquitoes that are transmitters of diseases such as malaria, dengue, and chikungunya. Both international and domestic regulations fail to provide effective regulatory schemes that can facilitate the application of this technology while ensuring all safety and environmental aspects are properly addressed. The Food and Drug Administration’s assertion of jurisdiction is based on its assessment that the GE mosquitoes are “animal drugs” under the Federal Food, Drug, and Cosmetic Act. This is especially troublesome because the end goal of using these mosquitoes is to prevent diseases in humans, which are not “animals” under the statute. Also, the current scheme only regulates the engineered gene inside the mosquito, but not the mosquito itself, and fails to account for the fact that the mosquito is a living animal that acts separately and independently from the engineered gene inside. Moreover, the U.S. Department of Agriculture’s voluntary abrogation of jurisdiction is questionable because it had asserted jurisdiction on other GE insects and accumulated extensive experience in dealing with such issues. Instead, Mexico’s approach of establishing a separate federal-level regulatory body specifically for genetically modified organisms could be instructive. No matter what the solution, some change in regulation addressing GE mosquitoes has become even more urgent with the recent spread of Zika virus in the U.S.

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Tucker, Greg. "Biotechnology and enzymes in the food industry". British Food Journal 98, nr 4/5 (1.05.1996): 14–19. http://dx.doi.org/10.1108/00070709610119829.

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Enzymes present in raw food materials can play a key role in processing. Biotechnology can be used to manipulate and employ enzymes in food production. Presents several case studies, including the production of chymosin by a genetically engineered micro‐organism for use in the manufacture of cheese, which illustrate the potential for applying biotechnology in this field of activity.

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Lechevallier, M. W., A. K. Camper, S. C. Broadaway, J. M. Henson i G. A. McFeters. "Sensitivity of genetically engineered organisms to selective media." Applied and Environmental Microbiology 53, nr 3 (1987): 606–9. http://dx.doi.org/10.1128/aem.53.3.606-609.1987.

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Cheng, Yen-Der, Jeffrey Karns i Alba Torrents. "Characterization of a phosphotriesterase from genetically-engineered Escherichia coli". Journal of Environmental Science and Health, Part B 33, nr 4 (lipiec 1998): 347–67. http://dx.doi.org/10.1080/03601239809373150.

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Kim, Min-Sik, Seung Seob Bae, Yun Jae Kim, Tae Wan Kim, Jae Kyu Lim, Seong Hyuk Lee, Ae Ran Choi i in. "CO-Dependent H2Production by Genetically Engineered Thermococcus onnurineus NA1". Applied and Environmental Microbiology 79, nr 6 (18.01.2013): 2048–53. http://dx.doi.org/10.1128/aem.03298-12.

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ABSTRACTHydrogenogenic CO oxidation (CO + H2O → CO2+ H2) has the potential for H2production as a clean renewable fuel.Thermococcus onnurineusNA1, which grows on CO and produces H2, has a unique gene cluster encoding the carbon monoxide dehydrogenase (CODH) and the hydrogenase. The gene cluster was identified as essential for carboxydotrophic hydrogenogenic metabolism by gene disruption and transcriptional analysis. To develop a strain producing high levels of H2, the gene cluster was placed under the control of a strong promoter. The resulting mutant, MC01, showed 30-fold-higher transcription of the mRNA encoding CODH, hydrogenase, and Na+/H+antiporter and a 1.8-fold-higher specific activity for CO-dependent H2production than did the wild-type strain. The H2production potential of the MC01 mutant in a bioreactor culture was 3.8-fold higher than that of the wild-type strain. The H2production rate of the engineered strain was severalfold higher than those of any other CO-dependent H2-producing prokaryotes studied to date. The engineered strain also possessed high activity for the bioconversion of industrial waste gases created as a by-product during steel production. This work represents the first demonstration of H2production from steel mill waste gas using a carboxydotrophic hydrogenogenic microbe.

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Perry, Caroline, i Philip Meaden. "PROPERTIES OF A GENETICALLY-ENGINEERED DEXTRIN-FERMENTING STRAIN OF BREWERS' YEAST". Journal of the Institute of Brewing 94, nr 2 (4.03.1988): 64–67. http://dx.doi.org/10.1002/j.2050-0416.1988.tb04558.x.

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Datta, Swapan K. "The need for genetically engineered food when enough is produced and unused". British Food Journal 103, nr 11 (grudzień 2001): 791–95. http://dx.doi.org/10.1108/00070700110696869.

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Tutel’yan, V. A. "Ensuring the safety of genetically engineered and modified organisms for food production". Herald of the Russian Academy of Sciences 87, nr 2 (marzec 2017): 120–24. http://dx.doi.org/10.1134/s1019331617020174.

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Wells, Kevin D. "History and future of genetically engineered food animal regulation: an open request". Transgenic Research 25, nr 3 (29.02.2016): 385–94. http://dx.doi.org/10.1007/s11248-016-9935-7.

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