Biotechnology and Food Safety

Food biotechnology; food safety related to biotechnology - role of IFBC; food safety of animals produced by biotechnology; legal aspects of biotechnology products; perspectives on food safety and biotechnology; significant long term chronic diseases associated with foodborne micro-organisms; bacteriocins of lactic acid bacteria; structure, organization, expression and evolution of the genes encoding the peptide precursors of nisin and subtilin; application of bacteriocins in food systems; a proposed model to control aflatoxin formation; aflatoxin reduction - a molecular strategy; gene probes used in food microbiology; gene probes for shigella and escherichia coli; development of nucleic acid hybridization-based rapid diagnostic assays for detection of listeria and salmonella in foods; nucleic acid hybridization to detect enteric viruses; detection of hepatitis A and other enteroviruses in environmental samples using gene probe technology; role of biotechnology in the control of foodborne parasites; antibody probes for food internal temperature - ovalbumin as a model; disease resistance via transfer of "non-host" disease resistance response genes from peas to potatoes; biological control of post-harvest diseases of fruits and vegetables through manipulating epiphytic plant microflora; recombinant proteins in food - the Bt crystal protein example; corynebacterium glutamicum - a model for the use of DNA technology in food grade organisms; biotechnology and the production of food ingredients; safety evaluation of genetically engineered enzyme for food uses; safety testing of novel food products generated by biotechnology and genetic manipulation; assessing the safety of transgenic organisms used in the food industry - issues and concerns - a Canadian perspective.