Chapter 12 - Food safety assessment and methodologies for GMOs and new or novel foods

Abstract

Safety assessment guidelines and procedures to ensure the safety of food crops from new genetically modified (GMO) plants, animals, and microbes are important tools for evaluating product safety. The same guidelines have and could be used to evaluate the possible risks of new novel foods before they are introduced to the market. The basis of the assessment is the characteristics of the safety of commonly consumed plants. A guideline was produced in 2003 by the CODEX Alimentarius of the FAO and WHO that provides an overall assessment strategy. The primary food safety concern is for food allergy including the potential adverse impact of the transfer of allergens from one species into another species. Similar concerns exist for the potential transfer of proteins causing celiac disease. In either case, the transfer of an allergen or gluten-like protein would pose a risk for those with specific allergies or celiac disease. Similar concerns have been focused on the potential transfer of a gene encoding a toxin or a toxin-producing enzyme. Additional methods have been proposed to evaluate the nutrient composition of the food in a GM organism compared to non-GM similar species. In recent years, regulatory concerns have been focused on the introduction of new foods into a country. Essentially all cultures have developed food habits and practices over time focused primarily on risks from microbial, fungal, or viral contamination and food preparation practices including cooking and food storage practices that reduce many risks. Other inherent properties of foods that are worth considering are nutritional and antinutritional characteristics that affect individuals, allergens, toxins, and glutens that significantly impact a small percent of the population. This chapter discusses an overall strategy for assessing the potential risks of GMOs and new or novel food sources.