The purpose of this paper is to enlighten and explore genetically modified food in detail. The paper will strive to cover every possible aspect associated with genetically modified food by enlightening its positive and negative effects caused by adoption. The paper will enlighten the process through which genetically modified food is produced. Furthermore, the paper will discuss several arguments subjected to the concerns raised by adaption of genetically modified food and highlight the potential risks and benefits associated with GMF.
Table of Contents
The Process of Genetic Modification in Foods4
Arguments Subjected to Genetically Modified Food5
Expected Consequences Associated with Adaption of Genetically Modified Food6
Genetically Modified Food
Technological enhancement and adaptation has given birth to a contemporary mechanism termed as gene modification of food. The process of gene modification in foods accompanies manipulation of food DNA injecting specific characteristics found in other species such as animals. The optimal example to illustrate this phenomenon is gene modification of strawberries with Arctic fish DNA. This gene modification will enhance the DNA characteristics found in ordinary strawberries cultivated as the genetically modified strawberries with Arctic fish DNA will not frost. Genetic engineering has led to the modification of several food items and crops such as corn, soybeans, wheat, rice, tomatoes and strawberries for enhancement in the DNA characteristics causing increase in yield.
Furthermore, according to different sources, gene medication in foods can enhance their resistance to drought or pestilence. The process of gene modification in foods in subjected to severe criticism; however, there are some countries that prefer and adapt gene modification in foods as they consider it beneficial rather than hazardous. The adaption of genetically modified food can be acknowledged in countries such as the United States, Brazil, South Africa, Argentina, China and Canada. GMF is one of the strong contenders that criticize the adaption of genetically modified food and condemn the process as it is considered hazardous to public and environmental safety.
The Process of Genetic Modification in Foods
The process of genetic modification in foods involves specific identification of desirable genes characteristics in the organisms other than the ones that are used as food items. Once the section of DNA containing the relevant gene has been identified, it is cut from the genome of the donor organism using specific enzymes, creating free fragments of the desired DNA. This genetic characteristic is then inserted into the food item due to which the selected trait is transferred. In some cases of genetic modification, it was acknowledged that when a specific gene characteristic extracted from bacteria (toxin 'Bt') is inserted into variety crops (Cook, 56).
It causes a drastic transformation in the ordinary genetic structure of the subjects that start producing 'Bt' through which risk to pesticides, insects and pests is prohibited. The process of extracting a particular gene characteristic and then inserting the fragments into another genome was incepted in 1973. Later, different researchers strived to explore the survival of vector gene characteristic and its compatibility with host's cell in order to minimize the negative consequences. A bacterial plasmid (circles of ...