FL1: FOOD BIOTECHNOLOGY: INTRODUCTION AND CONCERNS

Objectives: Students will be able to:

• Define food biotechnology.
• List current food biotechnology techniques, as well as available food and agricultural
products.
• State facts about the safety and regulation of food biotechnology.
• Describe consumer attitudes and knowledge regarding food biotechnology.
• Discuss key issues in the public debate.
Food Biotechnology: Definition “Biotechnology refers to various techniques used in agriculture and food
production to provide better agricultural conditions and better food.” For example:
• Fermentation (e.g., yeast used in brewing or bread-making) • Tissue culture (e.g., plant propagation)
• Cross breeding (e.g., broccoli-flower) • Genetic transfer (e.g., rDNA
technology)
Food Biotechnology: A brief history
13000-8000 BC Domestication of wild plants
6000-4000 BC Fermentation (wine, beer, bread)
2500 BC Domestication of wild animals
1800’s Pasteurization; Laws of Heredity proposed
1930’s Hybrid seed corn introduced
1950’s DNA structure described
1970’s Gene transferred between organisms
1980’s Human insulin, developed with biotechnology, approved by FDA
1990’s First food products enhanced using modern biotechnology– chymosin for
cheese making; improved yeast for bread making
Multiple product introductions: extended freshness tomato, insect-protected
potato, corn, & cotton, virus-resistant squash & papaya, herbicide-tolerant
soybean
1998 Biotech helps save Hawaiian papaya industry from devastation
2002 Rice genome described
2005 8.5 million farmers (90% in developing nations) planted biotech crops in 21
countries
o Recently, biotechnology in food has been used for fermentation:
• enhancing the flavor, texture, and nutritional value of food products, • prolonging shelf life.
o It has been applied to the development of genetically modified animals and plants, as well as to the
commercial manufacture of proteins, hormones, enzymes, and food additives.
o Recent advances in biotechnology have become an effective tool for creating high-quality animal
products, including dairy and dairy-based goods.
o Biotechnology has shown to be an essential tool for expanding our access to low-cost and safe food.
o Recent developments in food biotechnology include improved agricultural practices for growing and
harvesting food, new processing technologies and control systems, genetic crop enhancement, and
new methods for assessing food safety and nutritional value.
Modern Biotechnology Techniques
  Gene Transfer
o Particle gun
o Agrobacterium tumefaciens
 Plant Tissue Culture
MODERN FOOD BIOTECHNOLOGY
The modern food biotechnology includes techniques such as genetic engineering, genetic modification or
transgenic. These techniques include the combination of two DNA fragments from different species to
construct a modified piece of DNA called recombinant DNA. For biofortification of a fruit or vegetable,
individual desired "specific" genes are transferred from one organism to another in order to increase the
amount of nutrients in the food.
Modern methods are significantly quicker and more accurate. Instead of waiting for the random distribution
of genes across several generations, it is feasible to select, isolate and rapidly transfer a particular gene of
interest into the host plant or animal.
Products developed through food biotechnology include soybeans that are resistant to herbicides like
Roundup; and maize that is resistant to pests, through the action of a bacterial gene inserted in their genome.
Other examples of crops where biotechnology has been utilized to lower the usage of pesticides, boost
profitability through higher yields, and eventually lower the cost of commodities at the consumer level
include squash, and papaya.
Crops have also been developed through biotechnology techniques to boost nutritional quality or address a
health issue. These include oils, like canola, that have higher levels of essential fatty acids, wheat varieties
without gluten, potatoes with high protein content, kiwis with high resveratrol, and lettuce with high iron.
Why Use Modern Food Biotechnology?
Promote human health
o Reduced exposure of farmers to pesticides
o Reduced mycotoxins in insect-resistant corn
o High oleic acid soybeans
o Iron fortified wheat & rice
Plant disease protection
o Virus-resistant papaya, squash, potato, sugarcane, cotton
Environmentally sustainable farming
o Reduced use of insecticides (Bt cotton/ Bt corn)
Improved food quality
o Delayed ripening of fruits
o Improved taste
o Improved food processing attributes
Improved feed supply
o Reduced mycotoxin risk in Bt corn
o Reduced weed content in herbicide-tolerant crops
 used for feed (improved nutrient density)
 used for fossil fuel production
Biotech Food Crops Currently Available
Food crops:
Corn, Soybean, Cotton, Canola, Papaya, Squash, tomato, potato, brinjal
Food ingredients available through biotech:
o Corn, soybean, canola, and cottonseed oils;
o Corn meal, syrup, and starch;
 o Soy protein, flour, and lecithin
Components used in food production:
o Chymosin in cheese and yeast in bread production
Biotech Products: Potential for Future
In Development:
o Nutritional improvements (in development)
o Oils aimed at improving fatty acid profile of finished food products
o Golden Rice (beta carotene and iron content and bioavailability enhanced)
Other Researches:
o Reduced allergenicity
o Drought tolerance/ Improved water utilization
o Improved feed supply
o Accelerated food production
o Plant-based vaccines
o Simpler and faster pathogen detection
Consensus on Safety
Food biotechnology is the most extensively reviewed agricultural advancements to date. After 10 years of
biotech products in the food supply, there hasn't been a single confirmed adverse experience attributable to a
commercialized biotech product.

FL2-REGULATORY ASPECTS OF BIOTECHNOLOGY OF FOODS

When GE foods were initially introduced in the 1990s, certain members of the public advocated for their
restriction because they were worried that these foods would be harmful to humans. Food biotechnology
products in general are subject to government regulation (including GM foods, and foods derived from
fermentation or genome editing).
Food biotechnology products are regulated to assure that the food produced utilizing these technologies is
safe for consumption by humans, animal health, and the environment. Each nation's government is
responsible of enforcing national laws governing food biotechnology products. The safety of these products
is frequently ensured by cooperation between many government bodies. The approval status of genetically
modified foods differs from nation to nation.
Testing & Evaluation
Initial testing evaluates:
 Safety of introduced gene product
 Stable inheritance of gene
 Unintended effects on growth, yield, quality
 Greenhouse & Field Trials
 Multiple locations during multi-year process
Testing for:
 Agronomic performance (market question, not regulatory requirement)
 Environmental effects
 Food safety
Biotechnology Safety and Regulation: FDA (USA) and EPA (Ministry of Climate Change, Pakistan)
Regulates testing for:
 Nutritional value
  Allergenicity
 Toxicity
 New uses (such as, potential for pest resistance)
Requires full food safety evaluation in certain cases:
 Genes not already in the food supply
 Significantly different nutrient, allergen, or toxin levels
 Significantly different composition
 New antibiotic-resistance markers
 Regulates labeling if needed
Biotechnology Safety and Regulation: USDA (USA)—PPA (in Pakistan)
Biotechnology Regulatory Services (BRS), Animal and Plant Health Inspection Service (USDA-APHIS)
 Regulates movement, importation, and field testing
 Ensures that plants produced through biotechnology do not pose a pest or disease risk to other
agricultural products or the environment
FDA Food Labeling Regulations
Objectives of all food labeling:
o Protect against misleading statements or claims
o Provide nutrition and safety information
o Inform public of potential health risks
o Product-based, not process-based
A label is required if there is:
o the presence of an allergen
o an increase in naturally occurring toxins
o a change in nutrient composition or profile
o a change in use or handling
Draft guidelines issued in 2001to industry for voluntary labeling of foods produced with or without
biotechnology:
Argument for process-based labeling:
o Consumer’s “right to know”
o Long term safety
o A way to track in food supply
Argument for current product-based labeling policy:
FDA: “Labeling is not necessary if there is no evidence that genetic engineering changes food
quality, safety or any other attribute.”
NAS: “Genetic engineering is no more or less likely to produce unintended consequences compared
to other forms of genetic modification, or breeding.” (National Acad of Sciences)
AMA: “…no scientific justification for special labeling of genetically modified foods as a class…”
(American Medical Asso)
Consumers’ survey: More than three-fourths (82%) of consumers say no additional information is
needed on labels; 63% support the FDA labeling policy (2006).
US Consumer Awareness High, Knowledge Low
o 71% of consumers have heard or read about biotechnology
o Only 12% have heard a lot
o 26% know biotech foods available in stores
Food Biotechnology: Implications for Food Today & Tomorrow
  Significant impact on today’s food supply
 Strong regulatory system & safety consensus
 Public debate continues
 Ongoing scientific review
 Dietetic professionals can be a key source of credible information for the public
IMPORTANCE OF BIOTECHNOLOGY IN FOOD SAFETY
The safety of food for human consumption is based on the concept that there should be a reasonable
certainty that no harm will result from its intended use. Food fermentation procedures heavily rely on
microbial activity, which produces beneficial effects including increased shelf life and high-quality
characteristics like flavor and texture.
However, pathogenic organisms are the main issue with fermented foods. A significant health risk in the
finished fermented product might result from contamination during the fermentation process. Further, food
quality and safety may be impacted by biotechnology in agricultural production and food processing in a
number of direct and indirect ways. Firstly, the presence of naturally occurring toxin may be a problem with
regard to food safety that is related to the use of biotechnology and genetic engineering in food crops.

1. Microbial genomics and Food safety

Food and food processing environments harbor complex microbial communities composed of
bacteria and fungi. Some of these microorganisms can have undesirable effects on food quality
(spoilage MOs) and safety (pathogenic MOs). The food industry is concerned about how spoilage
and pathogenic microorganisms enter the final packed product.
Microbial analysis is an integral part of maintaining food quality and safety from farm to table. New
concepts are emerging about how pathogens function, both within foods and in interactions with the
host. The future should bring the first practical benefits of genome sequencing to the field of
microbial food safety, including strategies and tools for the identification and control of emerging
pathogens.
2. Rapid methods for pathogen detection
Isolation, enumeration and cultural methods have long been used by food microbiologists to measure
the quality and safety parameters. Although they are powerful tools, they are time consuming and
cumbersome, making it difficult to keep pace with the rapid advances in molecular genetics.
Some rapid methods for detecting pathogens in food are:
 Isothermal amplification: A popular method that doesn't require expensive equipment
 Polymerase chain reaction (PCR): A revolutionary method that allows for the detection of
pathogens without the need for isolation and identification
 Enzyme-linked immunosorbent assay (ELISA): A commonly used immunological method that
provides efficient assays
 Multiplex PCR (mPCR): A method that combines several primer sets into a single PCR assay to
detect multiple microorganisms simultaneously
 Bioluminescence:A fast and simple method that uses bioluminescent sensors to detect a wide
range of microorganisms
 Electrochemical biosensors: A low-cost,
accurate, and miniaturized technique that can detect
changes directly based on the interaction between the sensor and sample
Other rapid detection methods include: immunoassay, microfluidic chip, metabolism, and mass
spectrometry.
3. Technologies for detection of mycotoxins
 Two of the most used techniques for detecting and quantifying mycotoxins are gas
chromatography/mass spectrometry (GC/MS) and high-performance liquid chromatography (HPLC).
These techniques, however, take a lot of time, are challenging to implement, and need special lab
equipment. The identification and quantification of mycotoxins would be substantially facilitated by
immunoassays that are sensitive, inexpensive and simple to use. The detection of aflatoxins,
deoxynivalenol, fumonisins, ochratoxins, and zearalenone is now possible with a few Enzyme-linked
Immunosorbent Assay (ELISA) kits that are available commercially.
4. DNA-based identification code system

The DNA barcoding is a detection, identification, and diagnostic technique using a short, standardized
DNA marker. The genetic region known as a DNA barcode is composed of a small part of genome
(< 1000 bp). The gene fragment of target species located at the 5’ end of the barcode gene is amplified
and sequenced to produce DNA barcodes that can be used as a master key for identifying species.
The protein-based methods including immunological, electrophoretic, and chromatographic
techniques have been used as a species identification and authentication tools. Nevertheless, there are
some limitations of those methods that are unable to identify multiple species simultaneously.
Therefore, the DNA barcoding has been considered promise to identify an animal or plant-based food
or any adulteration.
The DNA barcoding uses short, standardized pieces of COI (cytochrome C oxidase subunit I) gene as
a universal barcode for animal species identification due to the low level of genetic divergence within
species and high level of genetic divergence between species.
However, in plant species, the chloroplast genome can be useful barcode markers due to many
conserved gene sequences. The chloroplast genes such as rbcL, rpoC1, and matK are easier to use for
phylogenetic analysis than the nuclear genome.