Non-genetic Engineering Method: Embryo Rescue

At times, human intervention is needed for interspecies gene transfer because the hybrid embryo is unable to mature and sprout. Thus, the hybrid embryo is removed quickly and placed in a tissue-culture where it can reach maturity. This embryo rescue technique allows genes to be transferred from distant, incompatible relatives through intermediate, mildly compatible relatives of both donor and recipient species.

Adapted from: Safety of Genetically Engineered Foods Approaches to Assessing Unintended Health Effects, Institute of Medicine and National Research Council of the National Academies, 2004, The National Academy Press

Non-genetic Engineering Method: Interspecies crossing

In interspecies crossing, portions of chromosomes from distant species are recombined via chromosomal translocation. This chromosome engineering referred to as nonrecombinant deoxyribonucleic acid (rDNA) cytogenetic manipulations, is a limiting technique. This is because large portions of chromosomes are transferred in this process including the “bad “genes. Therefore, this method is becoming more competitive with rDNA technology whereby smaller portions of chromosomes, containing the genes of interests, are transferred.

Adapted from: Safety of Genetically Engineered Foods Approaches to Assessing Unintended Health Effects, Institute of Medicine and National Research Council of the National Academies, 2004, The National Academy Press

Non-genetic Engineering Method: Simple Selection

Traditionally, “superior” individuals of organisms with the most ideal characteristics are identified and propagated for several years till the population is dominated by the “superior” genotype. This simple selection process can be hastened by the modern marker-assisted selection method, which analyses organisms molecularly to detect individuals with genes that express desired traits. Upon selection and propagation, a “superior” organism is crossed with another “superior” organism to produce a hybrid progeny which displays the combined desired traits of its parents.

Adapted from: Safety of Genetically Engineered Foods Approaches to Assessing Unintended Health Effects, Institute of Medicine and National Research Council of the National Academies, 2004, The National Academy Press

How are foods genetically modified?

Genetic modification includes non-genetic engineering methods and genetic engineering technologies. Both types of methods can be used to alter the genetic makeup of an organism.
However, genetic engineering technologies, which utilizes rDNA technology, is more specific and precise than non-genetic engineering methods. This technology targets an intended change in a gene to cause a specific result.

1. Non-genetic Engineering Methods

- Simple selection
- Interspecies crossing
- Embryo rescue
- Somatic hybridization
- Somaclonal variation
- Mutation breeding

2. Genetic Engineering Technologies (rDNA technology)

- Micro projectile bombardment
- Genetic engineering agent, Agrobacterium tumefaciens
- Electroporation
- Microinjection

Reference
Safety of Genetically Engineered Foods Approaches to Assessing Unintended Health Effects, Institute of Medicine and National Research Council of the National Academies, 2004, The National Academy Press

Nitrogen and carbon dioxide flushing

Nitrogen flushing in packaged foods improves the shelf life. The presence of nitrogen lowers the amount of oxygen, slowing down the growth of aerobic lifeforms and the speed of oxidation reactions.

Another inert gas that can be used to replace the oxygen is carbon dioxide. This gas can lower the pH or inhibit the growth of bacteria in the food.

Adapted from http://en.wikipedia.org/wiki/Modified_atmosphere

Product Recall

A food recall is the removal of products from sale, distribution and consumption. A recall is a precautionary measure that needs to be implemented when the product poses a possible public health and safety risk to consumers. Products that do not pose a potential risk to public health and safety may also be withdrawn from sale when it has a quality defect or has labelling irregularities.

Types of food recalls
The type of recall depends on the type of product, where it is sold and reason for the recall.

1. Trade Level - involves recovery of the product from distribution centres and wholesalers and may also involve hospitals, restaurants and other major catering establishments, and outlets that sell food manufactured for immediate consumption or food that is prepared on the premises.

2.Consumer Level - involves recovery of the product from all points in the production and distribution networks including any affected product in the possession of consumers.

3.Voluntary Recall - where the manufacturer or importer initiates a food recall

4.Mandatory Recall - where the Director General of NSW Food Authority directs the manufacturer/importer to recall a food product.

Adapted from
http://www.foodauthority.nsw.gov.au/industry/fb-recalls.asp

Consequences of having food poisoning issue

-Monetary compensation for victims (medical and other costs)
-Legal fees
-Higher insurance costs
-Lost market share and profits
-Negative publicity
-Closure of food premises by local authorities
-Incurred costs from internal investigation
-Incurred costs from cleaning, decontamination and replacement of equipment

References:

-http://books.google.com/books?hl=en&lr=&id=kexwWKbS6b4C&oi=fnd&pg=PA121&dq=consequences+of+food+poisoning+on+company&ots=LqpZWpc9pp&sig=4l90c3YJHOHWsknZPcyjpfmFpSA#PPP1,M1
Interdisciplinary Food Safety Research By Neal H. Hooker, Elsa A. Murano

-Journal of Business Communication, Vol. 41, No. 2, 192-211 (2004)DOI: 10.1177/0021943603261748© 2004 Association for Business Communication
Consumer Reaction to Negative Publicity
Effects of Corporate Reputation, Response, and Responsibility for a Crisis Event by Dwane Hal Dean

-Hygiene for Management Richard A. Sprenger Highfield Publications 1993.