Journal of Food Processing & Technology

Role of genetically modified organisms in food safety

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Ashish Kumar, Sanjay Kumar, Irshad A and Arvind

Posters: J Food Process Technol

Abstract:

Safe food is the food that will not harm the consumer so long as intended use guidelines are followed when it is prepared or eaten. GMO?s may be defined as organisms whose genetic material has been altered in a specific manner in order to confer upon them novel useful characterstics. A lot of new foods are ready to hit the market and in the process of evolution with various new characterstics introduced in them. This technology appeared for the first time in 1973,as a result of pioneering work of Cohen and co-workers in the United States. Most GM foods currently in the market are of microbial and plant origin. Instead of so many new advantages there is still so much concern regarding the use of these products. GMO?s and GM foods are currently a matter of intense scientific development and public debate. There is enormous potential that GMO?s have for the generation of foods and food ingredients, with increased safety. In the coming future this will reach the consumers and have substantial impact on the human health and the environment but due care is required for maintaining the safety standards for the products.

Biography :

Ashish Kumar B.V.Sc. & A.H. graduated from C.S.K.HPKV Palampur H.P. Now M.V.Sc scholar at LPT division in IVRI.