Genetically Modified Foods

Foods and food ingredients produced via recombinant DNA techniques - an overview, Karl-Heinz Engel et al. Part 1 Regulatory oversight: US food and drug administration policy for foods developed by biotechnology, J.H. Marayanski; regulatory oversight and safety assessment of genetically-modified foods in the European Union, Karl-Heinz Engel et al; administrative oversight to ensure safety of biotechnologically-produced foods in Japan, Ryoji Takahara; the role of the public and federal advisory committees in providing advice to the government on agricultural science policy, Alvin L. Young and Daniel D. Jones; safety assessment of flavour ingredients produced by genetically-modified organisms, J.B. Hallagan and R.L. Hall. Part 2 Plants: determination of the safety of genetically-engineered crops, Keith Redenbaugh et al; exotic germ plasm for allergenicity in transgenic foods, Oscar L. Frick; use of plant virus genes to produce disease-resistant crops, Lynn E. Murry; molecular cloning of cereal cystatins and evaluation of their antiviral and antipest effects, S. Arai et al; safety assessment of the bacillus thuringiensis insecticidal crystal protein CRYIA(B) expressed in transgenic tomatos, H.P.J.M. Noteborn et al; safety assessment of potatos resistant to Colorado potato beetle, P.B. Lavrik et al. Part 3 Microorganisms: improvement of beer brewing by using genetically-modified yeast, J. Vogel et al; genetic modification of brewer's yeast to produce acetolactate decarboxylase and the safety aspects of the beer brewed by the transformed yeast, R. Takahashi et al; safety aspects of genetically-modified lactic acid bacteria, W.P. Hammes et al. Part 4 Enzymes: enzymes from genetically-modified microorganisms, Sven Pedersen et al. Part 5 Animals: progress in genetic modifications of farm animals, V.G. Pursel.