INGENIERÍA GENÉTICA E INDUSTRIA AGROALIMENTARIA: VENTAJAS E INCONVENIENTES GENETIC ENGINEERING AND FOOD INDUSTRY: ADVANTAGES AND INCONVENIENCES EXEÑERÍA XENÉTICA E INDUSTRIA AGROALIMENTARIA: VENTAXAS EINCONVINTES

Abstract

Nowadays biotechnology allows to perform accurate changes on the genetic material of organisms, being a very important tool in food industry. However just a few recombinant products can be found in the market, as a result of the social repulse against these kind of foods. According to the Community Normative, it is necessary to evaluate the safety for human being and environment security previous to introducing a recombinant food into the market. In this work, the recommended protocols for several organisms to attend this evaluation on a rational way are reviewed. These protocols are fundamentally based on the SAFEST elements (Safety Assessment of Food by Equivalence and Similarity Targeting). Different studies about recombinant foods attended by different groups are also summarized.