生物技术食品的安全性及其评价方法  

The Safety and Its Evaluation of Biotechnology-derived Foods

作　　者：郑大明[1] 

机构地区：[1]山东省疾病预防控制中心,山东济南250014

出　　处：《食品科学》2004年第3期195-198,共4页Food Science

摘　　要：生物技术食品是指利用基因工程技术将外源性基因转移至各种微生物、植物和动物体内,或通过改变现有基因表达等方式所生产的食品。本文简要介绍了生物技术食品安全性评价的实质等效性概念,并就转基因及其产物的内在毒性,新的遗传物质插入宿主基因组所造成的意外影响两大主要问题从理论推测和实验结果评述两个方面对生物技术食品安全性进行全面的分析和探讨。另外叙述并分析了目前的安全性评价方法的现状和挑战。Biotechnology-derived (BD) foods are those foods produced from gene modified organisms,which are developedby those processes whereby genes that are not endogenous to the organism are transferred to microorganisms,plants,oranimals employed in food production,or where the expression of existing genes is permanently modified,using the techniquesof eexisting genes is permanently modified,using the techniques of genetic engineering.It was briefly introduced the conceptof substantial equivalence for the assessment of safety for BD foods.Two key issues for the safety of BD foods,i.e.theinherent toxicity of the transgenes and their products,and unintended effects resulting from the insertion of the new geneticmaterial into host genome,were analyzed and discussed from the perspectives of both theoretic conjecture and reviews oftrial results.The status and challenges of current safety assessment methodologies for Bd foods were also smmarized.

关 键 词：生物技术食品 安全性 评价方法 转基因食品 实质等效性 评价原则 

分 类 号：TS201.6[轻工技术与工程—食品科学] Q789[轻工技术与工程—食品科学与工程]