How is the safety of biotechnology food products tested?
The food safety assessment method developed by independent bodies such as the OECD, WHO and FAO is based on a comparison of the new food with its traditional counterpart, not only because of biotechnology, but because of its new characteristics. Differences from conventional foods or new characteristics are then the focus of further safety investigations to ensure that only food which is safe for consumption reaches the market.
DALŠÍ OTÁZKY
.jpg)
