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date: 27 June 2022

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.

Keywords: food, food safety, organic foods, genetically modified crops, recombinant DNA, transgenic crops, risk assessment, biotechnology, proteins, food allergy

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