Food Safety: Focus on Real Risks, Not Fake Ones


Academic Review

Disease microbes, nutrient shortages and lack of access are greatest threats, not biotechnology. Contamination of fish and meat with parasites, or grains with mold toxins, are also significant food health hazards.

By Professors Bruce Chassy, Ph.D.,  and David Tribe, Ph.D.

The safety of food components obtained from genetically modified crops is part of a much bigger issue of food safety. Food safety is a complex but fascinating topic to discuss, because food is itself is both chemically very complicated and absolutely essential for human survival. Food’s wonderful flavors, colors and aromas all come from an extraordinarily large chemical palette that we all delight in savoring when taking a delicious mouthful.

The full article is available here


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