Genetically Modified Foods

Biotechnology involving plant-based food sources includes many methods such as cross-breeding, fermentation (microbial), and enzymatic treatments. The resulting products contain the desired genes, or fermentation products, or enzymatic activity, respectively. Of great concern in food biotechnology is genetic engineering or Genetically Modified (GM) foods (based on Genetically Modified Organisms, GMO), particularly involving the transfer of genes from plants to plants, animals to plants, and cloning. These transfers do not occur naturally by mating or genetic recombination. The most common types of GMOs are used to provide crops with resistance to insects or tolerance to herbicides; examples include genetically modified maize, soybean, oil-seed rape and cotton varieties. Common health risks associated with this biotechnology are allergic reactions to the transferred protein. Additionally, it is difficult to keep track of bioengineered foods since they do not look different from non-engineered foods. Several governments have adopted stringent regulations for GM foods and animal feeds.

A current problem with GMOs is that they may be present in conventional farmed foods (in which no direct genetic modification occurred), as a result of transfer by cross-pollination, or though a mix of foodstuffs from GMO and non-GMO crops during harvesting. Traceability of GMO products is important in ensuring food safety.

Certified Reference Materials (CRMs) for detection of material derived from genetically modified plants were developed and produced by the Institute for Reference Materials and Measurement (IRMM) on behalf of Fluka in the frame of collaboration with the Environment Institute (EI) of the Joint Research Centre (JRC) of the European Commission. IRMM standards are available for modified dried Soya powder, maize and canola.