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GM Foods
Luke Jamin Hofmann
Tony Thomas
Angela Joy Teagarden
Deborah Lynn Sloan
Which of these might be
genetically engineered?
Answer: only the
yellow squash
(front right).
• By changing the natural DNA and RNA sequences in
genes, scientists are able to create genetically modified
(GM) foods.
• Selective pollination--a very primitive form of GM
Foods-- has existed for thousands of years. More
recently, the use of new DNA technology has allowed
specific, isolated, genes to be transferred.
• There are numerous techniques and
newly understood methods of altering
genes.
• The use of specific polymerases,
ligases, and helicases allowed for better
sequencing, replication and
recombination techniques that are vital
to modifying genes.
• Continued research on how viruses
and bacteria effect host cells has
provided innovative ways to insert
specific genes.
While there are numerous modified
foods currently on the market, their
alterations revolve around SIX
primary measures
Trait
Modified Plants
•Insect Resistance (Bt) corn, cotton, potato, tomato
Gene Source
soil bacterium
(first type of modification)
• Herbicide Resistance corn, soybeans, cotton, canola,
sugarbeets, rice,
• Virus Resistance
squash/zucchini, papaya,
flax various bacteria
potato plant viruses
• Delayed Fruit Rpng tomato
soil bacterium/virus
• Altered Oil Content
canola, soybeans
bay or soybeans
• Pollen Control
corn, chicory (radicchio)
soil bacterium
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Citations
http://www.ers.usda.gov/Emphases/Harmony/fft/sld003.htm
http://www.ers.usda.gov/briefing/biotechnology/
http://www4.nas.edu/onpi/webextra.nsf/web/
web_extra_crops?OpenDocument
http://news.bbc.co.uk/hi/english/special_report/1999/02/99
/food_under_the_microscope/newsid_280000/280868.stm
http://www.comm.cornell.edu/gmo/crops/eating.html
http://www.comm.cornell.edu/gmo/traits/traits.html