The Safety of Food Products of Microbial Biotechnology


Applications of microbial biotechnology include the production of enzymes (e.g. chymosin), food ingredients (acidulants, amino acids, antimicrobial agents, lavors, flavor enhancers (MSG), thickerners (dextrans, xanthan ghum), vitamins, and sweeteners (aspartame, thaumatin).

Chymosin: The First Biotechnology-Derived Food Ingredient

Chemicals for use in food processing that are produced using genetically engineered microorganisms will undergo the same safety testing that applies to other food additives.

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EXTOXNET FAQS BIOTECH MAIN

Prepared Summer 1997 by Bernadene Magnuson, Ph.D.
University of Idaho, Dept. of Food Science and Toxicology - EXTOXNET FAQ Team.