生物专业技术转基因食品安全的英文论文.docx
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生物专业技术转基因食品安全的英文论文.docx
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生物专业技术转基因食品安全的英文论文
Geneticallymodifiedfoodsafetyissues
Abstract
Asweallknow,modernbiotechnologyhasbroughthumannumerousbenefits:
Throughtheapplicationofbiotechnology,abroadandsignificantincreaseoffoodproductioncanbehappilyseenatglobalagriculturalproduction.ButwhenweenjoytheenormousbenefitsoftheGMfood,anewbutalarmingproblemalsocamethatifthesefoodissafeenoughforpeople?
ifsomethingseriouslyhappened,whatcanwedo?
Maybeyoucanfindsomeanswerinthisthesis.
KeyWords:
modernbiotechnologyGMfoodsafety
Contents
abstractinEnglish1
chapter1intruduction.3
chapter2Statusofgeneticallymodifiedfoods4
Chapter3GMfoodsafetyissues5
Chapter4Conclusion10
Reference11
Chapter1Introduction
Whatisbiotechnology?
Maybenottoomangpeopleknowitsdefinitionaccurately.Biotechnologyisatechnologywhichcanreformandmaketheuseofthenaturallivesontheingredientofthembytakingadvantageoftheresearchfindsinlifescienceswhichcangreatlyfollowthewillofpeople.Initspurestform,theterm"biotechnology"referstotheuseoflivingorganismsortheirproductstomodifyhumanhealthandthehumanenvironment.
Biotechnologyinoneformoranotherhasflourishedsinceprehistorictimes.Whenthefirsthumanbeingsrealizedthattheycouldplanttheirowncropsandbreedtheirownanimals,theylearnedtousebiotechnology.Thediscoverythatfruitjuicesfermentedintowine,orthatmilkcouldbeconvertedintocheeseoryogurt,orthatbeercouldbemadebyfermentingsolutionsofmaltandhopsbeganthestudyofbiotechnology.Whenthefirstbakersfoundthattheycouldmakeasoft,spongybreadratherthanafirm,thincracker,theywereactingasfledglingbiotechnologists.Thefirstanimalbreeders,realizingthatdifferentphysicaltraitscouldbeeithermagnifiedorlostbymatingappropriatepairsofanimals,engagedinthemanipulationsofbiotechnology.
Chapter2Statusofgeneticallymodifiedfood
Asweallknow,modernbiotechnologyhasbroughthumannumerousbenifits:
Throughtheapplicationofbiotechnology,abroadandsignificantincreaseoffoodproductioncanbehappilyseenatglobalagriculturalproduction.Since1983whenthefirsttimehumangottransgenictobacco,potatobyusingrecombinantDNAtechnology,theplantgeneticengineeringtechnologyintheworldhasachievedrapiddevelopmentoftransgenicplantsforresearchanddevelopment,whichhasmadeaseriesofremarkableprogressandhasSuccessfullynurturedanumberofcropswithdisease-resistance,insecticideresistanceandevenanincrediblehigh-yield.withthehelpofthem,wecanfeedanothermorethanmillionsofpeople,Accordingtostatistics,uptonow,nolessthan1.6billionpeoplehavebenefitsfrombiotechnology.inthearea,ourmothercountryChinahasmadetremendouscontributionstotheworld'sbiotechnology.whatmustbementionedisBTcottonandhybridriceofYuanLongping.
Commercializegeneticallymodifiedcropsdatesfromtheyearof1996,includingSoybeans,cotton,cerealsandoilseedrape.GMcropsnowoccupy10%ofglobalarableland.In2010,81%ofworldwidesoybean,64%cotton,29%and23%ofthegrainisgeneticallymodifiedoilseedrape.Totally,29countriesgrowGMproductsallovertheworld.thetopthreecountrywiththelargestareaofcultivationisUnitedStates,BrazilandArgentina.TheproblemAboutthesafetyofGMproductshasbeencontroversial.Geneticallymodifiedfoodwillbringhumanandanimalallergensandtoxinsofunknown.
Chapter3GMfoodsafetyissues
Internationalconsensushasbeenreachedontheprinciplesregardingevaluationofthefoodsafetyofgeneticallymodifiedplants.Theconceptofsubstantialequivalencehasbeendevelopedaspartofasafetyevaluationframework,basedontheideathatexistingfoodscanserveasabasisforcomparingthepropertiesofgeneticallymodifiedfoodswiththeappropriatecounterpart.Applicationoftheconceptisnotasafetyassessmentperse,buthelpstoidentifysimilaritiesanddifferencesbetweentheexistingfoodandthenewproduct,whicharethensubjecttofurthertoxicologicalinvestigation.Substantialequivalenceisastartingpointinthesafetyevaluation,ratherthananendpointoftheassessment.Consensusonpracticalapplicationoftheprincipleshouldbefurtherelaborated.Experienceswiththesafetytestingofnewlyinsertedproteinsandofwholegeneticallymodifiedfoodsarereviewed,andlimitationsofcurrenttestmethodologiesarediscussed.ThedevelopmentandvalidationofnewprofilingmethodssuchasDNAmicroarraytechnology,proteomics,andmetabolomicsfortheidentificationandcharacterizationofunintendedeffects,whichmayoccurasaresultofthegeneticmodification,isrecommended.Theassessmentoftheallergenicityofnewlyinsertedproteinsandofmarkergenesisdiscussed.Anissuethatwillgainimportanceinthenearfutureisthatofpost-marketingsurveillanceofthefoodsderivedfromgeneticallymodifiedcrops.Itisconcluded,amongothersthat,thatapplicationoftheprincipleofsubstantialequivalencehasprovenadequate,andthatnoalternativeadequatesafetyassessmentstrategiesareavailable.
Atanearlystageintheintroductionofrecombinant-DNAtechnologyinmodernplantbreedingandbiotechnologicalfoodproductionsystems,effortsbegantodefineinternationallyharmonizedevaluationstrategiesforthesafetyoffoodsderivedfromgeneticallymodifiedorganisms(GMOs).Twoyearsafterthefirstsuccessfultransformationexperimentinplants(tobacco)in1988,theInternationalFoodBiotechnologyCouncil(IFBC)publishedthefirstreportontheissueofsafetyassessmentofthesenewvarieties(IFBC,1990).Thecomparativeapproachdescribedinthisreporthaslaidthebasisforlatersafetyevaluationstrategies.Otherorganizations,suchastheOrganisationforEconomicCooperationandDevelopment(OECD),theFoodandAgricultureOrganizationoftheUnitedNations(FAO)andtheWorldHealthOrganization(WHO)andtheInternationalLifeSciencesInstitute(ILSI)havedevelopedfurtherguidelinesforsafetyassessmentwhichhaveobtainedbroadinternationalconsensusamongexpertsonfoodsafetyevaluation.
At1993.theOECDformulatedtheconceptofsubstantialequivalenceasaguidingtoolfortheassessmentofgeneticallymodifiedfoods,whichhasbeenfurtherelaboratedinthefollowingyears(OECD,1993;OECD,1996;OECD,1998;Figure1).Theconceptofsubstantialequivalenceispartofasafetyevaluationframeworkbasedontheideathatexistingfoodscanserveasabasisforcomparingthepropertiesofageneticallymodifiedfoodwiththeappropriatecounterpart.Theexistingfoodsupplyisconsideredtobesafe,asexperiencedbyalonghistoryofuse,althoughitisrecognizedthatfoodsmaycontainmanyanti-nutrientsandtoxicantswhich,atcertainlevelsofconsumption,mayinducedeleteriouseffectsinhumansandanimals.Applicationoftheconceptisnotasafetyassessmentperse,buthelpstoidentifysimilaritiesandpotentialdifferencesbetweentheexistingfoodandthenewproduct,whichisthensubjecttofurthertoxicologicalinvestigation.Threescenariosareenvisionedinwhichthegeneticallymodifiedplantorfoodwouldbe(i)substantiallyequivalent;(ii)substantiallyequivalentexceptfortheinsertedtrait;or(iii)notequivalentatall.Acompositionalanalysisofkeycomponents,includingkeynutrientsandnaturaltoxicants,isthebasisofassessmentofsubstantialequivalence,inadditiontophenotypicandagronomiccharacteristicsofthegeneticallymodifiedplant.
Inthefirstscenario,nofurtherspecifictestingisrequiredastheproducthasbeencharacterizedassubstantiallyequivalenttoatraditionalcounterpartwhoseconsumptionisconsideredtobesafe,forexample,starchfrompotato.Inthesecondscenario,substantialequivalencewouldapplyexceptfortheinsertedtrait,andsothefocusofthesafetytestingisonthistrait,forexample,aninsecticidalproteinofgeneticallymodifiedtomato.Safetytestsincludespecifictoxicitytestingaccordingtothenatureandfunctionofthenewlyexpressedprotein;potentialoccurenceofunintendedeffects;potentialforgenetransferfromgeneticallymodifiedfoodstohuman/animalgutflora;thepotentialallergenicityofthenewlyinsertedtraits;andtheroleofthenewfoodinthediet.Inthethirdscenario,thenovelcroporfoodwouldbenotsubstantiallyequivalentwithatraditionalcounterpart,andacase-by-caseassessmentofthenewfoodmustbecarriedoutaccordingtothecharacteristicsofthenewproduct.
FAO(shortforFoodandAgricultureOrganization)andWHO(WorldHealthOrganization)havebeenorganizingworkshopsandconsultationsonthesafetyofGMOssince1990.AttheJointFAO/WHOConsultationin1996(FAO/WHO,1996)itwasrecommendedthatthesafetyevaluationshouldbebasedontheconceptofsubstantialequivalence,whichis‘adynamic,analyticalexerciseintheassessmentofthesafetyofanewfoodrelativetoanexistingfood’.Thefollowingparametersshouldbeconsideredtodeterminethesubstantialequivalenceofageneticallymodifiedplant:
molecularcharacterization;phenotypiccharacteristics;keynutrients;toxicants;andallergens.
Thedistinctionbetweenthreelevelsofsubstantialequivalence(complete,partial,non-)ofthenovelfoodtoitscounterpart,andthesubsequentdecisionsforfurthertestingbaseduponsubstantialequivalence,aresimilartothosedefinedbyOECD(1996).
TheCodexAlimentariusCommissionofFAO/WHOiscommittedtotheinternationalharmonizationoffoodstandards.FoodstandardsdevelopedbyCodexAlimentariusshouldbeadoptedbytheparticipatingnationalgovernments.TheCodexadhocIntergo
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