Thumbnail Image

Gene editing and food safety

Technical considerations and potential relevance to the work of Codex Alimentarius

Year of publication 2023

Place of publication Rome, Italy ;

Pages 44 p.

Author FAO

Publisher FAO ;

Product type Booklet

Synopsis (short abstract) Gene (or genome) editing includes specific techniques that make more precise changes in the genetic makeup of living organisms, including plants, animals and microorganisms, which result in the expression of new traits to increase food production and quality. As the techniques develop into practical applications in the food and agriculture sectors, many countries have started to consider if and how gene edited foods should be regulated. This document explains the basic scientific principles underlying gene editing, providing information related to technical issues in the area of food safety in applying gene editing for food production. It offers some key considerations for developing and implementing policies and regulatory criteria for products derived from gene editing. It includes a summary of the current regulatory status of gene-edited foods in different countries as well as a review of the existing documents made available by Codex Alimentarius. The way forward will consist of generating tailored scientific guidance on specific operative aspects of genome editing and providing capacity development opportunities for LMICs with gene editing related case studies, focusing on how to apply existing guidelines according to the particular implementation of regulatory actions on gene editing.

Cite this content as:

FAO. 2023. Gene editing and food safety – Technical considerations and potential relevance to the work of Codex Alimentarius. Rome.

https://doi.org/10.4060/cc5136en

Language English

Also available in:
No results found.

Related items

Showing items related by metadata.

  • Thumbnail Image
    Book (stand-alone)
    Codex Alimentarius: Food Hygiene (Basic texts) - Fourth edition 2009
    Also available in:
    The Codex basic texts on food hygiene promote understanding of how rules and regulations on food hygiene are developed and applied. The General Principles of food hygiene cover hygiene practices from primary production through to final consumption, highlighting the key hygiene controls at each stage. This publication also contains the most internationally used description of the Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application. This fourth edition incl udes texts adopted by the Codex Alimentarius Commission up to 2009. The texts will be of use to government authorities, food industries, food handlers and consumers, as well as teachers and students of food hygiene.
  • Thumbnail Image
    Project
    Strengthening the Food Safety System in the Republic of Moldova - TCP/MOL/3402 - 3601 2019
    Also available in:
    No results found.
    Addressing food safety is a key priority for the Government of the Republic of Moldova, and it is also in the framework of the country’s commitments related to regional trade integration under the Deep and Comprehensive Free Trade Agreement with the European Union (EU). This requires multi-aspect modernization on food legislation, food inspection, official food laboratories and food safety management. Against this background, the project aimed to modernize and strengthen the country’s national food safety system, by addressing food safety policy and legislation, inspection, laboratory capacity, and food safety management at different levels, from enterprises to central, national level.
  • Thumbnail Image
    Book (stand-alone)
    FAO GM Foods Platform user guide - Sharing information on safety assessments of genetically modified (GM) food 2018
    Also available in:
    No results found.
    The Food and Agriculture Organization of the United Nations (FAO) maintains the “FAO GM Foods Platform”, available at http://fao.org/gm-platform/, a simple, easy-to-access, global online resource that shares information on food safety assessments of genetically modified (GM) plants. This user guide provides an easy reference for the Platform’s users so that they can effectively share their GM food safety assessment data in accordance with the relevant Codex Alimentarius guidelines. This user guide aims to ensure that user data remains up to date and provides global benefits, particularly in the case of low level presence situations. There are four types of FAO Foods Platform users: 1) Visitors, 2) Registered Users (Focal Points), 3) Content Administrator, and 4) IT manager. This user guide particularly targets Registered Users so that they can review, upload and use the relevant data on GM food safety assessments.
Show more

Users also downloaded

Showing related downloaded files

No results found.