Author(s)

Zhihao Liu ¹

Affiliation(s)

¹ University of Nanchang, 330027, China

Corresponding Author

Zhihao Liu

ABSTRACT

The safety of genetically modified food has always been a hot issue of concern. This article mainly introduces the safety evaluation principles of genetically modified food and the main content of food safety. Toxicological evaluation, allergenicity evaluation and nutritional evaluation are the most important content of genetically modified food safety. The safety evaluation of genetically modified foods is very strict, and genetically modified foods that have been approved for the market after safety evaluation can be eaten with confidence.

KEYWORDS

Genetically modified food, Safety evaluation, Toxicological evaluation, Allergenicity evaluation

CITE THIS PAPER

Zhihao Liu, Food Safety of Genetically Modified Organisms. Advances in Educational Technology and Psychology (2021) 5: 52-55. DOI: http://dx.doi.org/10.23977/aetp.2021.51212.

REFERENCES

[1] Ge Xinyue, Liu Xin. Exploring the response mechanism of genetically modified food safety incidents from a legal perspective[J]. Legal System and Society, 2020(21): 133-135+138.
[2] Li Yani, He Xiaoyun, Xu Wentao, Mei Xiaohong. Small interfering RNA technology and safety evaluation of genetically modified food mediated by it[J]. Journal of Food Safety and Quality Inspection, 2020, 11(13): 4150-4157.

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