Strategies for assessing the safety of foods produced by biotechnology: report of a joint FAO/WHO consultation
Saved in:
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
Geneva
World Health Organization
1991
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | IV, 59 S. |
| ISBN: | 9241561459 |
Staff View
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Record in the Search Index
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| adam_text | Titel: Strategies for assessing the safety of foods produced by biotechnology
Autor:
Jahr: 1991
Contents
Introduction I
I. I Scope of the Consultation 2
1.2 History of the use of biotechnology in food
production 3
2. Applications of biotechnology in food production
and processing 6
2.1 Bacteria and fungi 6
2.1.1 Fermented foods 6
2.1.2 Food additives and processing aids 7
2.1.3 Applications using enzymes 9
2.1 4 Products used in agriculture 9
2.2 Plants II
2.3 Animals 14
2.4 Food analysis 16
3. Safety assessment of foods derived from micro-
organisms generated by biotechnology 18
3.1 Introduction 18
3.2 Issues to be considered in safety assessment 19
3.2.1 General considerations 20
3.2.2 Specific safety assessment considerations 21
3.3 Safety assessment paradigm 28
3.4 Summary 29
4. Safety assessment of foods derived from plants
generated by biotechnology 30
4.1 Introduction 30
4.2 Issues to be considered in safety assessment 31
4.2.1 General considerations 31
4.2.2 Specific safety assessment considerations 35
4.3 Safety assessment paradigm 37
4.3.1 Animal studies 38
4.3.2 Human data 38
4.4 Summary 39
Contents
5. Safety assessment of foods derived from animals
generated by biotechnology 40
5.1 Introduction 40
5.2 Issues to be considered in safety assessment 40
5.2.1 Gene products 41
5.2.2 Genetic construct 41
5.2.3 Unintended genetic effects 42
5.3 Safety assessment paradigm 43
5.4 Summary 43
6. Recommended safety assessment strategies for
foods and food additives produced by biotechnology 45
6.1 Introduction 45
6.2 General considerations 45
6.2.1 Biological characteristics 46
6.2.2 Molecular characteristics 46
6.2.3 Chemical characteristics 46
6.3 Specific recommendations 47
6.3.1 Safety assessment of genetically modified
microorganisms and foods produced by them 47
6.3.2 Safety assessment of genetically modified
plants and foods derived from them 48
6.3.3 Safety assessment of genetically modified
animals and foods derived from them 49
7. Conclusions and recommendations 50
7.1 Conclusions 50
7.2 Recommendations 52
References 53
Annex I. List of participants 55
Glossary 57
IV
|
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| id | DE-604.BV008399519 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-09T17:19:06Z |
| institution | BVB |
| isbn | 9241561459 |
| language | English |
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| physical | IV, 59 S. |
| publishDate | 1991 |
| publishDateSearch | 1991 |
| publishDateSort | 1991 |
| publisher | World Health Organization |
| record_format | marc |
| spelling | Strategies for assessing the safety of foods produced by biotechnology report of a joint FAO/WHO consultation Geneva World Health Organization 1991 IV, 59 S. txt rdacontent n rdamedia nc rdacarrier Biotechnology standards Food Technology standards Food Biotechnology Food Toxicology Genetic Engineering Produktsicherheit (DE-588)4246587-4 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Biotechnologie (DE-588)4069491-4 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Produktsicherheit (DE-588)4246587-4 s Biotechnologie (DE-588)4069491-4 s DE-604 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=005533670&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Strategies for assessing the safety of foods produced by biotechnology report of a joint FAO/WHO consultation Biotechnology standards Food Technology standards Food Biotechnology Food Toxicology Genetic Engineering Produktsicherheit (DE-588)4246587-4 gnd Lebensmittel (DE-588)4034870-2 gnd Biotechnologie (DE-588)4069491-4 gnd |
| subject_GND | (DE-588)4246587-4 (DE-588)4034870-2 (DE-588)4069491-4 |
| title | Strategies for assessing the safety of foods produced by biotechnology report of a joint FAO/WHO consultation |
| title_auth | Strategies for assessing the safety of foods produced by biotechnology report of a joint FAO/WHO consultation |
| title_exact_search | Strategies for assessing the safety of foods produced by biotechnology report of a joint FAO/WHO consultation |
| title_full | Strategies for assessing the safety of foods produced by biotechnology report of a joint FAO/WHO consultation |
| title_fullStr | Strategies for assessing the safety of foods produced by biotechnology report of a joint FAO/WHO consultation |
| title_full_unstemmed | Strategies for assessing the safety of foods produced by biotechnology report of a joint FAO/WHO consultation |
| title_short | Strategies for assessing the safety of foods produced by biotechnology |
| title_sort | strategies for assessing the safety of foods produced by biotechnology report of a joint fao who consultation |
| title_sub | report of a joint FAO/WHO consultation |
| topic | Biotechnology standards Food Technology standards Food Biotechnology Food Toxicology Genetic Engineering Produktsicherheit (DE-588)4246587-4 gnd Lebensmittel (DE-588)4034870-2 gnd Biotechnologie (DE-588)4069491-4 gnd |
| topic_facet | Biotechnology standards Food Technology standards Food Biotechnology Food Toxicology Genetic Engineering Produktsicherheit Lebensmittel Biotechnologie |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=005533670&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |