Genetically Modified Organisms in Food: Safety, Production, and Regulation

Genetically Modified Organisms in Food focuses on scientific evaluation of published research relating to GMO food products to assert their safety as well as potential health risks. This book is a solid reference for researchers and professionals needing information on the safety of GMO and non-GMO food production, the economic benefits of both GMO and non-GMO foods, and includes in-depth coverage of the surrounding issues of genetic engineering in foods. This is a timely publication written by a team of scientific experts in the field who present research results to help further more evidence based research to educate scientists, academics, government professionals about the safety of the global food supply. Provides the latest on research and development in the field of GMOs and non-GMO safety issues and possible risk factors incorporating evidence based reviews for a better understanding of these issuesCovers various aspects of GMO production, analysis and identification to better understand GMO development and useIncludes definitions, a brief overview and history of GM foods from a global perspective and concise summaries with recommendations for actions for each chapter INDICE: I. Introduction II. Development and Testing of Plant and Animal GMC foods III. Government Regulation and Litigation for GMO foods IV. Role of GMC in increasing the food supply in the developing and developed countries V. Potential Health benefits and risks due to incorporation of novel plant gene products into the food supply VI: Safety of Genetically Modified Foods for Humans and Animals

• ISBN: 978-0-12-802259-7
• Editorial: Academic Press
• Encuadernacion: Cartoné
• Páginas: 516
• Fecha Publicación: 01/09/2015
• Nº Volúmenes: 1
• Idioma: Inglés