Evaluating the relative safety of biotechnologically produced foods

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Author
Pariza, Michael W.
Abstract
If the public worries about the safety of the traditional food supply, it will worry ten times more about the safety of new foods. But there is big future for biotechnology in the development of special foods for persons with special medical problems foods for those who must avoid certain other dietary factors.
Date Issued
1990
Publisher
NABC
Subject
biotechnology; regulation; food safety; functional foods; genetically engineered organisms; consumer confidence; food additives, pesticides; nutritional imbalance; microbial contamination
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Attribution-NonCommercial-NoDerivatives 4.0 International
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Type
book chapter
Creative CommonsAttribution-NonCommercial-NoDerivatives 4.0 International
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 International

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