Genetic Engineered food and animal products

genetic engineered food and animal products.
During the past decade, biotechnology companies commercialized the first generation of genetically engineered crops—primarily corn, soybeans, and cotton altered to control insects and weeds. U.S. commodity crop producers responded by planting millions of acres of these engineered crops. Because corn and soy are widely used in food processing, small amounts of engineered ingredients show up in a majority of processed food products. But most foods—the vast majority of vegetables, grains, fruits, and nuts—remain unaltered. Of the eight other engineered food plants allowed in U.S. grocery stores, it appears that only engineered canola and papaya are currently available.
Among food animals, only engineered fish are under active consideration by U.S. regulators. Other engineered plants, animals, and microbes are farther down the research pipeline but few are poised for introduction in the near future.


Recently, a second wave of biotech products began emerging—crops, mainly corn, engineered to produce pharmaceuticals and industrial and research chemicals. Several such products are already on the market and companies are seeking approval from the Food and Drug Administration of corn-based drugs and vaccines.

Scientists are concerned that engineered organisms might harm people’s health or the environment. For example, engineered crops might contaminate the food supply with drugs, kill beneficial insects, or jeopardize valuable natural resources like Bt toxins. Engineered fish may substantially alter native ecosystems, perhaps even driving wild populations to extinction.

To protect human health and the environment from engineered products, we need strong federal oversight and active citizen participation.