Genetically engineered food : methods and detection / edited by Knut J. Heller.

Format:

Book

Contributor:

Heller, Knut.

Language:

English

Subjects (All):

Genetically modified foods.

Genetically modified foods--Labeling--Law and legislation.

Genetically modified foods--Labeling--Standards.

Labels.

Physical Description:

xvi, 276 pages : illustrations ; 25 cm

Place of Publication:

Weinheim : Wiley-VCH, [2003]

Summary:

There is much public discussion about Novel Foods. Food products have to be labeled in oder to make transparent wether they contain genetic modifications or are produced by genetically engineered organisms. EU labeling requirements confront the food industry with the detection problem and this book provides the relevant information needed. Clarifying the unsolved aspects of labeling novel foods, this book presents the methods, limitations and future perspectives for genetic engineering. Following an overview of recent techniques and applications in plants, animals and microorganisms, a second section - written by expert lawyers - covers the legal issues of genetically engineered food and labeling. The whole is rounded off with methods and strategies for detecting of genetic manipulation in food. An indispensable Book for industry and laboratories related to food production!

Contents:

Part I Application and Perspectives 1

1 Transgenic Modification of Production Traits in Farm Animals 3

2 Genetically Modified Plants 26

3 Fermented Food Production using Genetically Modified Yeast and Filamentous Fungi 62

4 Production of Food Additives using Filamentous Fungi 86

5 Perspectives of Genetic Engineering of Bacteria used in Food Fermentations 100

Part II Legislation in Europe 119

6 The Legal Situation for Genetically Engineered Food in Europe 121

7 Detection of Genetic Modifications: Some Basic Considerations 149

8 DNA-based Methods for Detection of Genetic Modifications 155

9 Genetic Engineering of Fishes and Methods for Detection 174

10 Detection Methods for Genetically Modified Crops 188

11 Methods to Detect the Application of Genetic Engineering in Composed and Processed Foods 205

12 Mutations in Lactococcus lactis, and their Detection 231

13 Detection Methods for Genetically Modified Microorganisms used in Food Fermentation Processes 251.

Notes:

Includes bibliographical references and index.

ISBN:

352730309X

OCLC:

51107064