Safe production of genetically modified food

被引：0
|
作者：
Siekel, P [1 ]
机构：
[1] Food Res Inst, SK-82475 Bratislava 26, Slovakia
来源：
BIOLOGIA | 2005年 / 60卷
关键词：
food safety; genetic modification; substantial equivalence; RICE; PROVITAMIN; ENDOSPERM;
D O I：
暂无
中图分类号：
Q [生物科学];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
In the near future a sufficient amount of food of high quality will be provided by application of modern biotechnology, often termed as recombinant DNA technology, of which genetically modified organisms are the outcome. The effects of genetically modified food on the health of consumers need to be evaluated. Besides "classical" toxicological safety evaluation a concept known as substantial equivalence is applied.
引用
收藏
页码：157 / 160
页数：4
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