Biotechnologie (Fach) / substrate vs process (Lektion)
In dieser Lektion befinden sich 8 Karteikarten
Substantial equivalence
Diese Lektion wurde von Valentina46 erstellt.
- substantial equivalence if a new food or food component is found to be substantially equivalent to an existing food or food component, it can be treated in the same manner with respect to safety
- strategy for standards and guidance by OECD guidance for food safety and nutritional assessment of food and food ingredients obtained from plants developed using modern biotechnology guidance on specific food safety/scientific topics related to food safety assessment guidance for food safety and nutritional assessment of food and food ingredients obtained from microorganisms developed using modern biotechnology guidance for food safety and nutritional assessment of food and food ingredients obtained from animals developed using modern biotechnology
- guidance of specific food safety Evaluation of possible allergenicity of proteins evaluation of the use of antibiotic resistance marker genes analytical evaluation of molecular and genetic information considerations related to feeding studies in animals
- GM food classes 1 food is considered to be substantially equivalent in all respects and no more information is required 2 the food is considered to be different only in the genetically modified characteristics (novel protein may be tested) 3 the food is not considered to be substantially equivalent so more toxicological and nutritional data are required
- susbstnatial equivalence ?
- non gm risks food allergens toxic agrochemicals (pesticides etc.) microbial contamination mycotoxin contamination food toxins (lectins, alkaloids etc.) BSE
- safety assessment phases gene discoveryscreening genescropanalyse cropethic line selectionbiological, agronomic product advancement/product safety
- techniques to detect unintendend foodstuffies transcriptome metabolome transcriptome analysis proteomics