生物技術轉基因食品安全geneticallymodifiedfoodsafetyissues英文論文(存儲版)
【正文】 of the research finds in life sciences which can greatly follow the will of its purest form,the term biotechnology refers to the use of living anisms or their products to modify human health and the human environment. Biotechnology in one form or another has flourished since prehistoric times. When the first human beings realized that they could plant their own crops and breed their own animals, they learned to use biotechnology. The discovery that fruit juices fermented into wine, or that milk could be converted into cheese or yogurt, or that beer could be made by fermenting solutions of malt and hops began the study of biotechnology. When the first bakers found that they could make a soft, spongy bread rather than a firm, thin cracker, they were acting as fledgling biotechnologists. The first animal breeders, realizing that different physical traits could be either magnified or lost by mating appropriate pairs of animals, engaged in the manipulations of biotechnology. 2 Chapter 2 Status of geically modified foods As we all know,modern biotechnology has brought human numerous benifits:Through the application of biotechnology, a broad and significant increase of food production can be happily seen at global agricultural 1983 when the first time human got transgenic tobacco, potato by using rebinant DNA technology,the plant geic engineering technology in the world has achieved rapid development of transgenic plants for research and development,which has made a series of remarkable progress and has Successfully nurtured a number of crops with diseaseresistance,insecticide resistance and even an incredible the help of them,we can feed another more than millions of people,According to statistics,up to now ,no less than billion people have benefits from the area,our mother country China has made tremendous contributions to the world39。 potential for gene transfer from geically modified foods to human/animal gut flora。t exactly safe,but our country and some international anizations like FAO and WHO developed a sufficient number of rules and regulations to reduce the risk of what39。 and allergens. The distinction between three levels of substantial equivalence (plete, partial, non) of the novel food to its counterpart, and the subsequent decisions for further testing based upon substantial equivalence, are similar to those defined by OECD (1996). The Codex Alimentarius Commission of FAO/WHO is mitted to the international harmonization of food standards. Food standards developed by Codex Alimentarius should be adopted by the participating national governments. The Codex ad hoc Intergovern mental Task Force on Foods Derived from Biotechnology has the task to develop standards, guidelines and other remendations for geically modified foods. During its first session in Chiba (Japan) in March 2020 definitions were agreed concerning the ‘risk assessment’ and ‘risk analysis’ of geically modified foods.
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