- The Oxford Handbook of Food, Politics, and Society
- List of Contributors
- How is Food Political? Market, State, and Knowledge
- Science, Politics, and the Framing of Modern Agricultural Technologies
- Genetically Improved Crops
- Agroecological Intensification of Smallholder Farming
- The Hardest Case: What Blocks Improvements in Agriculture in Africa?
- The Poor, Malnutrition, Biofortification, and Biotechnology
- Biofuels: Competition for Cropland, Water, and Energy Resources
- Alternative Paths to Food Security
- Ethics of Food Production and Consumption
- Food, Justice, and Land
- Food Security, Productivity, and Gender Inequality
- Delivering Food Subsidy: The State and the Market
- Diets, Nutrition, and Poverty: Lessons from India
- Food Price and Trade Policy Biases: Inefficient, Inequitable, Yet not Inevitable
- Intellectual Property Rights and the Politics of Food
- Is Food the Answer to Malnutrition?
- Fighting Mother Nature with Biotechnology
- Climate Change and Agriculture: Countering Doomsday Scenarios
- Wild Foods
- Livestock in the Food Debate
- The Social Vision of the Alternative Food Movement
- Food Values Beyond Nutrition
- Cultural Politics of Food Safety: Genetically Modified Food in France, Japan, and the United States
- Food Safety
- The Politics of Food Labeling and Certification
- The Politics of Grocery Shopping: Eating, Voting, and (Possibly) Transforming the Food System
- The Political Economy of Regulation of Biotechnology in Agriculture
- Co-Existence in the Fields? GM, Organic, and Conventional Food Crops
- Global Movements for Food Justice
- The Rise of the Organic Foods Movement as a Transnational Phenomenon
- The Dialectic of Pro-Poor Papaya
- Thinking the African Food Crisis: The Sahel Forty Years On
- Transformation of the Agrifood Industry in Developing Countries
- The Twenty-First Century Agricultural Land Rush
- Agricultural Futures: The Politics of Knowledge
Abstract and Keywords
Most consumers expect the food they eat to be safe. This concern is not lost on governments around the world, which explains why there are numerous laws and regulations intended to ensure food safety. There are many misconceptions about food safety, such as the belief that organic foods are safer than conventional food products. This article examines food safety, first by considering the factors that explain why genetically modified (GM) crops as well as the foods and feeds produced from them, are assumed to be as safe as any other food. It provides an overview of the history of the use of recombinant DNA in food crops and the production of transgenic crops. It then looks at the scientific food-safety risk assessment of crops produced using biotechnology. It also discusses food safety in relation to proteins in food, as well as food allergy and allergens. Finally, it reviews the results of animal studies designed to demonstrate the safety of GM crops and the politics underlying such studies.
Bruce M. Chassy is Professor Emeritus, Department of Food Science and Human Nutrition, University of Illinois.
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