The most widely used method of gene splicing, recombinant DNA, uses biochemical "scissors" called restriction enzymes to cut the strings of DNA, selecting required genes. These are then “ferried” by a virus or a bacterium that infects the host, smuggling the gene

into the plant's DNA. In this way scientists have been able to create slow ripening and seedless fruit, crops that grow in unfavourable conditions and are resistant to disease or herbicides and milk from cows given a genetically engineered growth hormone.

Biotechnology has started to revolutionise food production, with fantastic results. With the world population of 6 billion expected to double in the next 50 years and an adequate food supply becoming a major challenge it will no doubt continue to do so in the future.

Public reaction to the use of recombinant DNA in genetic engineering however has been mixed. Sliding US export commodities such as genetically modified soybeans and corn have highlighted hardened public opinion and widespread resistance to biotech crops, especially in the European Union. Concerns about GM foods fall into three categories: economics, environmental hazards and human health risks. The latter two have been the subject of hot debate, both in Australia and overseas.

Some topics in this essay:
Concerns GM, Foodstuffs Virtually, Swiss German, So-called Bt, recombinant dna, genetically modified, genetically engineered, allergic reaction, genetic modification, genetic engineering, brazil nuts, gm foods, human health, food production,