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Abstract Genetically modified (GM) food is food produced from genetically modified seeds, or food that contains ingredients made from genetically modified plants, animals or microorganisms. Genetic modification of a food crop involves transfer of gene(s) from an organism belonging to one species of a taxonomic group to the food crop that belongs to a species of another taxonomic group. The source of the genes may be a plant species, animal species or a bacterium. Bt corn is an example of a genetically modified food crop in which a gene from a bacterium called Bacillus thureingensis (Bt) has been inserted. The logic underlying the gene transfer is that the foreign gene(s) inserted into the crop plant has/have some properties, for example, production of a toxin, that equip the plant to fight diseases and pest attacks (biotic stress). Alternatively the foreign gene(s) may have the property of enhancing yield, or improving tolerance against drought, or salinity (abiotic stress).