Genetic Engineering

Genetic engineering is a laboratory technique used by scientists to change the DNA of living organisms.DNA is the blueprint for the individuality of an organism.The segments of DNA which have been associated with specific features or functions of an organism are called genes.

What are the Dangers?

Health Hazards:
# No Long-Term Safety Testing—Genetic engineering uses material from organisms that have never been part of the human food supply to change the fundamental nature of the food we eat. Without long-term testing no one knows if these foods are safe.

# Toxins—Genetic engineering can cause unexpected mutations in an organism, which can create new and higher levels of toxins in foods.

# Allergic Reactions—Genetic engineering can also produce unforeseen and unknown allergens in foods.

# Decreased Nutritional Value—Transgenic foods may mislead consumers with counterfeit freshness. A luscious-looking, bright red genetically engineered tomato could be several weeks old and of little nutritional worth.

# Antibiotic Resistant Bacteria—Genetic engineers use antibiotic-resistance genes to mark genetically engineered cells. This means that genetically engineered crops contain genes which confer resistance to antibiotics. These genes may be picked up by bacteria which may infect us.

# Problems Cannot Be Traced—Without labels, our public health agencies are powerless to trace problems of any kind back to their source. The potential for tragedy is staggering.

# Side Effects can Kill—37 people died, 1500 were partially paralyzed, and 5000 more were temporarily disabled by a syndrome that was finally linked to tryptophan made by genetically-engineered bacteria.

Environmental Hazards:
# Increased use of Herbicides—Scientists estimate that plants genetically engineered to be herbicide-resistant will greatly increase the amount of herbicide use. Farmers, knowing that their crops can tolerate the herbicides, will use them more liberally.


# More Pesticides—GE crops often manufacture their own pesticides and may be classified as pesticides by the EPA. This strategy will put more pesticides into our food and fields than ever before.


# Ecology may be damaged—The influence of a genetically engineered organism on the food chain may damage the local ecology. The new organism may compete successfully with wild relatives, causing unforeseen changes in the environment.


# Gene Pollution Cannot Be Cleaned Up—Once genetically engineered organisms, bacteria and viruses are released into the environment it is impossible to contain or recall them. Unlike chemical or nuclear contamination, negative effects are irreversible.


More Information:
# British Medical Association (1999). The Impact of Genetic Modification on Agriculture, Food and Health. BMJ Books. ISBN 0-7279-1431-6.
Donnellan, Craig (2004). Genetic Modification (Issues). Independence Educational Publishers. ISBN 1-86168-288-3.
# Morgan, Sally (2003). Superfoods: Genetic Modification of Foods (Science at the Edge). Heinemann. ISBN 1-4034-4123-5.
# Smiley, Sophie (2005). Genetic Modification: Study Guide (Exploring the Issues). Independence Educational Publishers. ISBN 1-86168-307-3.
Zaid, A; H.G. Hughes, E. Porceddu, F. Nicholas (2001). Glossary of Biotechnology for Food and Agriculture - A Revised and Augmented Edition of the Glossary of Biotechnology and Genetic Engineering. Available in English, French, Spanish, Arabic. Rome, Italy: FAO. ISBN 92-5-104683-2.