Genetically Modified Products

Genetically engineered plants and animals are modified by modern genetic techniques, such as recombinant DNA, which allow researchers to manipulate genetic material in ways not possible with traditional selective breeding. But are foods that are "re-created" by scientists — say, a tomato with a bacterial gene added — safe to eat? How does the introduction of genetically modified plants affect an ecosystem, and compete against other varieties of non-modified plants? And what public health hazards are generated when people with food allergies (up to 5 million Americans) encounter modified foods that pose unpredicted allergic risks?

Posted: 09-Jan-2006; Updated: 09-Jan-2006