Genetic Engineering and Food Safety
Nowadays the public are focusing more and more attention on genetically modified foods because they are more and more closely linked with our daily lives. So what are genetically modified foods? They refer to crop plants which are created for human or animal consumption using the latest molecular biology techniques. As we all know, such foods have many advantages including pest resistance, herbicide tolerance, disease resistance, cold tolerance, drought tolerance, salinity tolerance, nutrition, pharmaceuticals and so on. Moreover, supporters believe that because genetic engineering techniques have become simplified in recent years, the methods can be applied to the large-scale production of food and drugs badly needed by the rapidly growing world population. On the contrary, these critics believe that genetic engineering of foods touches on several issues involving the right of consumers to know what is in the food they buy, the right of individual countries to set up standards as they deem fit, the relationship between multinational companies, scientists, farmers, government regulators and so on. So as far as I am concerned, we ought to be especially cautious with the genetically modified foods considering both their merits and demerits before we make decisions whether to buy them for a person and or whether to import them for a country. The advantages of genetic engineering exist in many aspects in our lives. Thanks to genetic engineering, more grains have been created to feed the huge population. It can also lead to crops which have lots of excellent characteristics through changing some parts of the DNA of the crops. For instance, some crops can shorten their growing periods. Others can resist many adverse conditions such as coldness, diseases, pests, bad weather etc. It is reported that growing genetically modified foods such as B.t. corn can help eliminate the application of chemical pesticides and reduce the cost...
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