Genetically modified foods

Genetically modified foods or GM foods, also known as genetically engineered foods, are produced from organisms that have had changes introduced into their DNA using genetic engineering methods. Genetic engineering techniques allow for the introduction of new traits as well as greater control over traits than previous methods such as selective breeding and mutation breeding.

Commercial sale of genetically modified foods began in 1994. Most modifications have primarily focused on in-demand cash crops such as soybean, corn, canola, and cotton. GM crops have been engineered for resistance to pathogens and herbicides and for better nutrient profiles. The use of genetically modified food-grade organisms as recombinant vaccine expression hosts and delivery vehicles can open new avenues for vaccinology.

There is a scientific consensus that currently available food derived from GM crops poses no greater risk to human health than conventional food. Their legal and regulatory status varies by country, with some nations banning or restricting them, and others permitting them with widely differing degrees of regulation. However, there are ongoing public concerns related to food safety, regulation, environmental impact, research methods, and the fact that some GM seeds are subject to intellectual property rights owned by corporations.