Gene editing and food safety

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dc.creatorFAO
dc.date2023-10-12T12:11:56Z
dc.date2023-10-12T12:11:56Z
dc.date2023
dc.date2023-04-17T14:37:09.0000000Z
dc.date.accessioned2026-06-27T21:27:21Z
dc.descriptionGene (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.
dc.format44 p.
dc.formatapplication/pdf
dc.identifierhttps://openknowledge.fao.org/handle/20.500.14283/cc5136en
dc.identifierhttp://www.fao.org/3/cc5136en/cc5136en.pdf
dc.identifier.urihttp://hdl.handle.net/123456789/223604
dc.languageEnglish
dc.publisherFAO ;
dc.rightsFAO
dc.rightsCC BY NC SA 3.0 IGO
dc.titleGene editing and food safety
dc.titleTechnical considerations and potential relevance to the work of Codex Alimentarius
dc.typeBooklet

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