It is anticipated that in the unlikely event of something unexpected occurring, it would be readily revealed through phenotypic and genotypic properties. This also holds true for genetic modification. However, the site of the modification and the function of the DNA around the modification site will usually be well characterized. In this way it might be possible to predict whether adverse effects will arise from the modification, and to eliminate organisms where there is a possible food safety risk. In the case of conventional food organisms such risks are managed by strain or variety selection and except for a few cases such as the intentional production of hormones, there is no reason to suppose that the risks will be higher with recombinant organisms.
Reassurance also comes from long familiarity with many food organisms.
Other potential risks from genetically modified food organisms are those from the new gene and its gene product. Risks from the new gene, per se , can be discounted since new genes are composed of the same building blocks as the organisms existing genes. In assessing the food safety implications of new gene products, or altered levels of existing gene products, existing safety information on the gene product as well as information on its levels in the food generally consumed, will be important. It may be necessary to generate new data, using either the novel food or the gene product itself. The potential of genetic modification in the development of novel food organisms has led several countries to consider whether there is a need to evaluate the safety of such foods prior to marketing.