With this advanced technology, food scientists argue that it could offer the greatest hope in the aid to stop hunger of the world. This new technology could be used to make bulk levels of food production more efficient and less costly. However, despite all of its advantages in creating better crops, many people are very skeptical about its safeties and possible

long-term health effects. Moreover, the social issue lies with ethical and moral concerns. Do people really want to eat meat that is leaner and tastier but contains genes from humans? Or, would individuals (like vegetarians) be able to eat certain vegetables that may contain genes from animals?

Through decades of research, scientists have learned of the different pathogens that prey on humans, animals, and major crops. Scientists cannot really predict whether engineering of foods will stop the pathogens. Nevertheless, all their new discoveries and creations might lead to a new and unexpected group disease resident crop and livestock. This is why I think that genetic engineering of food will sever a purpose in the years to come by stop disease causing pathogens.

Since tomatoes have a softening gene, it produces RNA (Ribonucleic Acid) to help manufacture a protein that causes rotting. To stop the tomatoes going soft too soon, the researchers devised a way to block production of the enzyme, which keeps the fruit from rotting (Miller). The food scientists inserted a mirror image of the softening gene that produces a reverse copy of the RNA. This reverse RNA blocks the action of the regular RNA and helps to preserve the fruit. All in all, these scientists seem to have produc

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