Detecting Genetically Modified Food by PCR

Abstract: Genetic engineering is responsible for the so-called "second green revolution."  Genes that encode herbicide resistance, insect resistance, draught tolerance, frost tolerance, and other traits have been added to many plants of commercial importance. In 2003, 167 million acres of farmland worldwide were planted in genetically modified (GM) crops equal to one fourth of total land under cultivation.  The most widely planted GM crops are soybeans, corn, cotton, canola, and papaya. Two important transgenes have been widely introduced into crop plants.  The Bt gene, from Bacillus thuringiensis, produces a toxin that protects against caterpillars, reducing applications of insecticides and increasing yields. The glyphosate resistance gene protects food plants against the broad-spectrum herbicide Roundup, which efficiently kills invasive weeds in the field. The major advantages of the "Roundup Ready®" system include better weed control, reduction of crop injury, higher yield, and lower environmental impact than traditional herbicide systems. Most Americans would probably be surprised to learn that more than 60% of fresh vegetables and processed foods sold in supermarkets today are genetically modified by gene transfer.  In 2004, approximately 85% of soy and 45% of corn grown in the U.S. were grown from Roundup Ready® seed.

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