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GENETICALLY ENGINEERED FOODS- RISK TO HUMANITY Giant transnational companies are carrying out a dangerous global experiment by introducing large numbers of genetically engineered foods into our diet Genetic manipulations can result in unanticipated harmful effects and because genetically engineered foods are not tested sufficiently this experiment not only jeopardizes the health of individuals but could also lead to global food shortages and extensive ecological hazards Due to genetically modified foods unique and unknown nature there is potential for adverse health side effects It is impossible to predict the impact of genetic food it is a matter of waiting for and observing future consequences The cross-species transfers being made such as between fish and tomatoes would not happen in nature and may create new toxins diseases and weaknesses An example of a possible health detrimental effect is resistance to widely used antibiotics A new type of maize is currently being produced in the UK Maize is attacked by the corn borer mite that chews through the stalks Genetically modified maize has been produced to be repellent to the mite The marker gene in the new maize is resistant to ampicllin an antibiotic Scientists are concerned that when this maize is eaten the gene will come in contact and be passed to bacteria living in the human gut These bacteria would then be resistant to the antibiotic There is only a slight chance of this occurring but there is always a first time Transferring animal genes into plants also raises important ethical issues for vegetarians and religious groups It may also involve animal experiments that are unacceptable to many people Once a genetically modified organism has been released into the environment it can reproduce move and even mutate After its release it cannot be recalled Unlike chemical or nuclear contamination genetic pollution is perpetual It can never be reversed or cleaned up genetic mistakes will be passed on
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