Methods for Detecting Genetic Manipulation in Grain Legumes

Abstract

Novel foods have been introduced throughout mankind’s history, and they always have enriched, sometimes boring, diets. Nobody in Europe could imagine times before plants like potatoes, tomatoes, corn, squash and melons, beans and many others species that were introduced from foreign countries and continents. Nowadays, especially in highly developed countries, where hunger is seldom and surpluses of food are frequent, novel foods are seen rather critically, and related reports in the news often create doubts and fears, particularly with food derived from genetically engineered crop plants. In the opinion of many consumers consumption of genetically manipulated (GM) foods implies unintended risks for human health. Furthermore, environmental and economic concerns as well as religious and ethical considerations have been raised. However, while the risks are often stressed, it has not been mentioned how unlikely it is that such scenarios will come true and that some of the scenarios are only hypothetical. While some safety concerns have been raised regarding the introduction of GM foods to the market, these concerns should be viewed as a normal consequence of the introduction of a dramatically new technology. The food industry has a life-long tradition regarding the introduction of novel foods. Therefore, it is clear that it is anything but novel for the food industry to responsibly introduce these foods. Processing and production of foods are constantly changing, and today not only wild-type species, but also organisms (microorganisms, plants, animals) improved by traditional breeding are used.