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Genetically Engineered Foods

Edited by Edited by Tong-Jen Fu and Steven M. Gendel (US Food & Drug Administration, National Center for Food Safety and Technology, USFDA, Summit-Argo, IL)
Genetically Engineered Foods

Published: May 2002

Volume 964

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Advances in biotechnology have the potential to bring foods containing proteins derived from genes of non-food origin into the marketplace. Assessing the potential allergenicity of these transgenic proteins as part of the overall food safety evaluation process presents a challenge for the biotechnology industry. In this volume, international experts from academia, government, and industry review the issues important in assessing the potential allergenicity of foods derived from genetically engineered foods. The authors comment on the current decision tree, discuss alternative testing methods, and recommend directions for future research.