ABSTRACT
Biotechnology is one of the most important technologies affecting food production, processing, preservation, and security as well as nutrients contents. However, there are issues in favor of and against the use of biotechnology in food production. The World Health Organization (WHO) [1] defines genetically modified (GM) organisms as “organisms (i.e. plants, animals or microorganisms) in which the genetic material (DNA) has been altered in a way that does not occur naturally by mating and/or natural recombination.” This technology is often called “modern biotechnology” or “gene technology,” “recombinant DNA technology,” or “genetic engineering (GE).” In this technique, select genes are transferred from one organism into another, either from the same species or from nonrelated species. Foods produced using GM organisms are often referred to as GM foods. Biotechnology covers many contemporary agricultural and food manufacturing tools. In many instances, the use of the term GE over GM is considered more precise.
