Genetically engineered foods containing genes derived from bacteria and viruses are now starting to appear in the shops, and foods with insect, fish, and animal genes will soon follow. These genetic changes are radically different from those resulting from traditional methods of breeding. Yet, the sale of these foods is being permitted without proper assessment of the risks and without adequately informing the public, even though many scientists say that genetically modified foods could cause serious damage to health and the environment.
Genes are the blueprints for every part of an organism.
Genetic engineering is the process of articficially modifying these blueprints. Scientists want to transfer desirable qualities from one organism to another, for example, to make a crop resistant to an herbicide or to enhance food value. At first sight it may seem appealing. However, closer examination reveals that commercial and political motives are taking precedence with little regard to the possible dangers. We already have the ability to feed the world's population without the risks posed by genetic engineering.