Gene editing and food safety
No hay miniatura disponible
Fecha
Autores
Título de la revista
ISSN de la revista
Título del volumen
Editor
FAO ;
Resumen
Descripción
Gene (or genome) editing includes specific techniques that make more precise changes in the genetic makeup of living organisms, including plants, animals and microorganisms, which result in the expression of new traits to increase food production and quality. As the techniques develop into practical applications in the food and agriculture sectors, many countries have started to consider if and how gene edited foods should be regulated.
This document explains the basic scientific principles underlying gene editing, providing information related to technical issues in the area of food safety in applying gene editing for food production. It offers some key considerations for developing and implementing policies and regulatory criteria for products derived from gene editing. It includes a summary of the current regulatory status of gene-edited foods in different countries as well as a review of the existing documents made available by Codex Alimentarius.
The way forward will consist of generating tailored scientific guidance on specific operative aspects of genome editing and providing capacity development opportunities for LMICs with gene editing related case studies, focusing on how to apply existing guidelines according to the particular implementation of regulatory actions on gene editing.