Safety aspects of food biotechnology

The factors that must be considered when assessing the safety implications of genetically engineered organisms used in food are discussed. Consideration is given to the types of engineered products that are likely to be used and it is suggested that the use of pure compounds present no special hazards. More potential problems are identified with impure products and whole live or dead organisms. The nature of risk and uncertainty in these matters is addressed and it is pointed out that, while risk is empirically measured, uncertainty carries in its estimation the danger of cultural bias. (C) 1999 Elsevier Science Ltd. All rights reserved.