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.

References:

• Harlander SK. Biotechnology - a means for improving our food supply. Food Technology1991;April pp 84-95.
• Anderson D, Cuthbertson WFJ. Safety testing of novel food products generated by biotechnology and genetic manipulation. In: Biotechnology and Food Safety edited by Donald D. Bills and Shain-dow Kung. 1990 Butterworth-Heinemann, Stoneham, MA.
• Overview. Outstanding Symposia in Food Science and Technology. Use of Biotechnology to Enhance Food Flavor. Food Technology, November, 1992.

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