Review the uses of GMO from various sources

The world's largest cultivated genetically modified crops are ranked as followed:

1. Soybean
2. Corn
3. Cotton

The top few countries that cultivate genetically modified (GM) soybeans are United Sates, South Africa and Argentina. These countries used the soybeans for commonly reasons such as to feed livestock. The livestock productivity in Europe are dependent on the protein offered by the soy. During processing of the soybeans, it is pressed into oil mill and the oil that is then collected will be refined for food use. Also, soybeans are used to make many food ingredients and additives such as lecithin.

Spain, France, Czech Republic are the countries with the largest cultivation areas for genetically modified (GM) corns. A large percentage of genetically modified corns are grown for the used as animal feed. However, GM corns are also made into food products for human consumption such as cornflakes, popcorn, corn oil and food additives such as corn sugar, corn syrup. Also, corn is an important source of starch in Europe. Almost half of the starch derived from corns are used for food production and the left over are used as renewable raw material for the production of paper, packaging material, textiles, chemical, pharmaceuticals and many more.

Most genetically modified (GM) cotton can be found in USA and India. The grown of gm cotton is gradually increasing in the years in USA and India. Fiber from the cotton must be separated from the seed. The seed that is then separated can be made into cooking oil or sometimes even margarine as it is protein and oil-rich. Cotton are also used for animal feed and leftover fiber are made into food additives such as stabilizers or fillers, as it almost completely consist of cellulose.

Corn Story

Genetically Modified Corn are grown in 13 countries:

1. USA

2. Canada

3. Argentina

4. South Africa

5. Spain

6. France

7. Germany

8. Portugal

9. Czech Republic

10. Honduras

11. Philippines

12. Egypt

13. Brazil

Spain was the first country in Europe to plant GM corn and now it had extended to many more countries around the world such as in North and South America, Africa, Asia, Czech Republic, Germany and Portugal. US is the country that grows the most GM corn while Spain is the EU country with the largest cultivation area of GM corn. The following traits of corn are herbicide and pesticide tolerance.

The 4 GM processes used to produce GM corn are:

1. Electroporation

2. Biolistics

3. Whiskers-Mediated transformation

4. Bacterial carrier (Agrobacterium).

Whiskers-Mediated transformation and bacterial carrier (Agrobacterium) are the more common methods.

Some examples of GM corn are: Starlink corn, Bt11, Knock Out, NatureGard, Bt-Xtra

Principles of genetic modifying processes of CORN

Among the 6 discussed GM processes used in the previous post, 3 of them are used to produce GM corn.

1.) Electroporation
2.) Biolistics
3.) Bacteria Carriers

In addition, a less commonly used technique is used to modify GM corn.
4.) Whiskers-Mediated Transformation
This method relies on the use of silicon carbide fibres. Selected target cells, fibers and plasmid DNA are placed in a tube and mixed by vortex treatment in a prescribed manner. The main mechanism lies with the silicon carbide fibers function as needles enable the entry of DNA into cells during the mixing process. The treated corn tissue is then plated on a selection media of the regeneration of GM seedlings.

Explanatory diagram on whishers mediated transformation:

Materials needed for the modifying process:

After adding into the tube, the tube undergoes vortex treatment to allow DNA to gain entry to the target cell.

The principles of the various genetic modifying processes

There are six genetically modifying techniques widely used in the biotech industry currently.

1.) Bacterial carrier
Bacterial carriers make use of appropriate infectious bacteria such as Agrobacterium. DNA that expresses desired traits is inserted into the bacteria’s extra chromosomal (plasmid) through the use of a special heated solvent which increases the permeability of the bacteria’s cell wall. Next, the altered bacteria recover and make copies of the new gene at the same time. This is dropped into the solution and started to infect the plant cells. Plants cells are then cultivated to grow into crops with the desired traits.

2.) Calcium Phosphate Precipitation
The calcium phosphate precipitation technique exposed selected DNA to calcium phosphate that will lead to formation of tiny granules which the target cells surround, and ingest by endocytosis. Ingested granules will release DNA in the cell and be delivered to the host nuclei and chromosomes where the desired traits are expressed from.

3.) Electroporation
In the process of electroporation, a short intense electric current is flown through a solution that contains the target cells and selected DNA. The input of electric current results in the formation of small spores of the target cells so as to allow the selected DNA to access to the nuclei. This process of incorporating selected DNA into host chromosomes provide the host with new traits.

4.) Gene Silencing
The principle of gene silencing works differently from those that were discussed above. This method of modification attaches a second copy of the target gene the other way round to disrupt other genes in the target cells. In this way, the production of undesired proteins responsible for human allergies is prevented, thus ‘silencing’ the other genes. An alternative of gene silencing is to insert a foreign DNA to inactivate genes that produce the allergens.

5.) Gene Splicing
Gene splicing involves restriction enzymes in different bacteria that attack the foreign DNA. The DNA are then ‘spliced’ into pieces and prevented from entering the bacteria’s chromosome. The process of ‘splicing’ makes the DNA adhesive and pasted onto the target cell’s DNA, easing the transfer of DNA to modify traits.

6.) Biolistics
Biolistics aim to insert DNA into target cells. However, a different technique is used. Biolistics involve the firing of DNA laden microscopic particles of gold or tungsten into the target cells using a burst of gas under pressure, leaving the target altered cells to be cultivated to express desired traits.

Food safety assessment of GM food

The codex alimentarius guideline for the conduct of food safety assessment of foods produced using recombinant-DNA microorganisms address to the safety and nutritional aspects of GM food.
Recombinant-DNA Microorganism” - means bacteria, yeasts or filamentous fungi in which the genetic material has been changed through in vitro nucleic acid techniques including recombinant deoxyribonucleic acid (DNA) and direct injection of nucleic acid into cells or organelles

When a GM food is produced, safety assessments of recombinant-DNA microorganisms should document the use of related microorganisms in foods, the absence of properties known to be characteristic of pathogens in the recombinant-DNA microorganisms or the recipient strains used for constructing the recombinant-DNA microorganisms, and known adverse events involving the recipients.

Framework of safety assessment includes the following:
A) Description of the recombinant-DNA microorganism;
B) Description of the recipient microorganism and its use in food production;
C) Description of the donor organism(s);
D) Description of the genetic modification(s) including vector and construct;
E) Characterization of the genetic modification(s);
F) Safety assessment:

• expressed substances: assessment of potential toxicity and other traits related to pathogenicity;
• compositional analyses of key components;
• evaluation of metabolites;
• effects of food processing;
• assessment of immunological effects;
• assessment of viability and residence of microorganisms in the human gastrointestinal tract;
• antibiotic resistance and gene transfer; and
• nutritional modification

This framework should be in place to ensure food safety of the genetically modified food or its processed product.

Self drawn explanation diagram of Enzyme linked immunoassay (ELISA)

A colored complex is produced through the oxidization of substrate catalyze by the enzyme which hence, indicates the presence of toxins.
A spectrofluorometer is used to measure fluorescence emission when a fluorescent-labeled antibody is used.

Result analysis:
Results are read directly using an automated photometer (ELISA-reader).
A standard curve is plotted on semilogarithmic paper to find out whether the toxin is present.

Self drawn explanatory diagram of polymerase chain reaction (PCR)

A reaction mixture consisting primers, DNA polymerase and chromosomal DNA was centrifuged and placed in a thermal cycler to perform 20 cycles of PCR that undergoes denaturation, annealing and primer extension during each cycle. After which, the PCR products will be detected by agarose gel electrophoresis followed by visualization under a UV transilluminator to match with marker DNA as so to identify the foodborne pathogens.

Allocation of tasks

Yanzhi's task

• Outline the main principles used in the genetic modification process

Jingyuan and Rina's task

• Review the use of GM Food/ Ingredients from various sources

Rina, Jiaen, Liyun's task

• Discuss the benefit and controversial issues associated with the use of GM food such as the consumer’s rights, product labeling, religious/ ethnical, and environmental concerns

Jiayi and Liyun's task

• Outline the principles of various laboratory techniques used for toxin detection and the permitted limit based on acceptable daily intake and food consumption studies and,

Jiayi's task

• The principle of some microbiological techniques isolation and identification of foodborne pathogens such as DNA probes and Enzyme immunoassays

Other information:

Jingyuan's task

• Background of GM corn

Jiaen and Yanzhi's task

• Negative reports on the use of GM corn (Health issues)

Jiayi's task

• Codex Alimentarius guide on GM food

Jing Yuan's Reflection for Food Safety Package 1

From package 1, I have a deeper knowledge about the food safety issues. In this package, my group had to choose a food item from the company I’m working in, Singapore food industries (SFI) and it was the Creamy Cheese Chicken Pasta. We were met with many difficulties as not able to get hold of information that are needed such as the retorting temperature and time, the exact type of food ingredients. However, through internet, books research and continuously consultation on our colleagues, we could find some relevant information about retorting procedures. I have also gained much more knowledge about the processing of retort food product, the shelf life of the retort food product (2 years without any preservatives) and how QC personnel would have to react when a problem arise. Every processing step is very important and it requires meticulous checking at each step. If any of the processing steps were to go wrong, it would end up causing the food to be spoiled, causing consumers to fall ill and this in turn affecting the reputation of the company. It is critical to think of the potential hazards, the critical points or critical control points that are likely to be found in each processing steps or even in the ingredients alone. By noting down the potential hazards and CCPs, we will then be extra careful during processing or when checking the ingredients. This will then greatly reduce the potential spoilage of the product. However, to note down the potential hazards and the CCPs, the QC personnel has to first have the knowledge of the food product such as the commonly found bacteria on the specific food, the storage time and temperature, Good Manufacturing Practices (GMP) and the Standard Operating Procedures (SOP). But if there are still problems of food spoilage, the QC personnel should come up with the specific product recall procedures and a new HACCP plan to prevent future recurrence.

Also from package 1 project, I realized the importance of team work and communication among group mates. Without both components, the group may result in certain group members having a heavier work load. Each member was given a specific task to complete and to be handed in within the specific time frame. Hence, punctuality is another important factor that contributes to the success of the group. When one member delays her submission of work, it will not only trouble the person that is compiling it but also resulting in insufficient time for amendments. As further researching takes quite some time and this in turn, cause the whole group to rush through their work and end up producing a bad piece of work. Communication is very crucial in a group. When communication among group members is good, the group will complete the given task in the most efficient way. However, when there is communication break down, the group may end up needing another group member to substitute for original member’s work. That member who was assigned the new task could have just do it in a hurry and submit it. Therefore, it could also lead to a bad piece of work. Also, inefficient communication among group members will also result in punctuality problems and greatly reduced the group’s team work. Group work means acquiring help from one another. When any one in the group is stuck in their given task, others could lend a helping hand and this is when team work is very important. As a group, each of us cannot be selfish to only care about our own work, instead every one of us should always check with one another for the progress in work so as to help each other when in need of help. With all these factors, the group will then succeed and achieve good results.

Rina's Reflection for Food Safety Package 1

Food Safety Package 1 requires us to come up with a food product, make HACCP plan . Do a write up on the processes and find out about the rationale of each processes and identify the CCPs in the processes. Apart from that we were given a case scenario on product recall. Hence, we were required to do research on product recall.
The product that we had decided as a group is Combat ration Cheesy Chicken Pasta . A product “inspired” from Singapore Food Industries Combat ration product. We had decided on this product because we want to take a challenge to do research on a product with such difficult processes from the normally pre-packaged foods. Our curiosity encouraged us to pursue with the product.

To start, we had an online meeting. But to our dismay, our online meetings always end up fruitless and we decided to do a face-to-face meeting for easier conversations. Our first meeting was successful in a way that everyone was able to make it and contributed their ideas to fill the FILA chart and decide on a product. Tasks were delegated according to the FILA chart and we were also given a due date for each task. By doing this, we are training ourself to work as a team and finish work before due.

Doing research during internship is very difficult. Even though I end work before
others do, I always reach home lethargic and leave me no time to do research. Apart from that, I was the only person in the group who is working in shifts. I had to work on Public Holidays where the rest are’nt working. Planning is very important, we must be effective in planning our own time for school work, work and personal things. Apart from that, we had also realized that we need to do double check for all the things we do especially when our teacher claimed that he had not received our work. We had apolagized to our teacher and assure that it will not happen again. We learn from mistakes.

For the content of package 1,we had learn HACCP in our previous semester hence this is a revision for us especially in identifiying CCPs and understanding the HACCP plan. However, the challenge is to find out the actual processing steps of the product due to confidentiality. Internet and books literature are sometimes based on general information hence there are a lot of different information. I was confused of which information to extract and use as a reference for our project. Product recall is another of which we had not yet learnt. This was slightly easier than the processes steps as the information given are very straightforward. By researching about Product recall, I finally understand the different types of recall and the job scope of the authorities.

To conclude, even in the hectic lives, the outcome of work will be reflected according to the efforts we had put in. Through sleepless nights researching and waking up the next morning for work , we had finally done our report by consolidating the information we had found. Most students never liked the idea of Problem Based Learning though, deep down we know it helped us alot in working as team, generating ideas and researching skills. For the hard work everyone has done, we deserve a pat on our back =) Good Job! Keep improving!

Jia En's Reflection for Food Safety Package 1

I feel that Food safety was a challenging one compared to the two other PBL subject we had before due to the fact that all of us are attached to different placement for our SIP meaning different working schedule so it is difficult for us to meet up. With our different busy schedules as our one of our obstacle, we managed to minimize the obstacle by using the online blackboard system and MSN to discuss our project progress. We even find time out of the hectic schedule to meet up once in a while as we believed that more progress is sustained when we get to meet up and explain things out. Having experienced the PBL subject system through our previous subjects, we had become more independent in our research-searching for our own resources available in many areas (from reference books in library to internet and even to asking our colleagues at work). Tasks were distributed among us by our leader Jiayi, and then we will meet up and consolidate our ideas.

Last time I used to be someone who would easily agree with the majority. But now, I have learnt to voice out my views to the group, even if the things that I said is not agreeable among the group, I accept their feedbacks in not accepting the idea. I feel that I have learnt more things from the ‘mini’ debate that we have when we finalized something. From the different ideas and objections contribute/raised by each member of the group, we would try to utilize all the ideas by combining them to produce a better report.

The first package for Food Safety was mainly about HACCP and product recall. HACCP serves as a recap for us. Last time when I do the FPQA package, the idea of HACCP appeared to be vague in my memory due to the less heavy content of HACCP in that package. However, after doing and researching more about it for package 1, I am more familiar with the HACCP system and the different processes that are involved. Before this package, I did not know that all food product companies should have a food product recall team to perform the necessary procedures in case of emergency such as food poisoning cases. Now I can tell the procedures that a company will take should such cases will to occur and the different classes and levels of recalls involved.

Through working six full shifts a week and managing of a four credit PBL subject, I learn to prioritize my workload in a more effective way. With the cooperation from each and every individual of the group, we managed to overcome all obstacles and qualify for the exemplary tables for this very first package. We will continue to motivate and encourage each other to work hard for our remaining “Food Safety” journey.

Package 2 problem statement on genetically modified food

You are the Food Safety Officer of a multi-national food ingredient company. Your Managing Director is considering importing genetically modified (GM) food crops for further process into flour and starches. However, he needs to understand the food safety issues related to GM foods before making the decision. In addition, recent press reports on several cases of food borne illnesses associated with food contaminations have also cause concerns to your Managing Director. He would like you to include in your report the analytical techniques that could be employed for the isolation and identification of food-borne pathogens and the detection of toxins that might be present in the food products produced by your company.

As such, you are tasked to submit a detail report to him covering the following points:

• Outline the main principles used in the genetic modification process
• Review the use of GM Food/ Ingredients from various sources
• Discuss the benefit and controversial issues associated with the use of GM
food such as the consumer’s rights, product labeling, religious/ ethnical, and
environmental concerns
• Outline the principles of various laboratory techniques used for toxin detection
and the permitted limit based on acceptable daily intake and food consumption
studies and,
• the principle of some microbiological techniques isolation and identification of
foodborne pathogens such as DNA probes and Enzyme immunoassays.

The deadline for the submission of the report is 19 July 2010, 5pm

Yan Zhi's Reflection for Food Safety Package 1

Firstly, I would like to thank my team mates for all the effort. Despite of the hectic schedule we had, we manage to meet up a few times for the group discussion. We split up the work that has to be done individually and also met up as a group to compile the work. Through this project, I realized the importance of responsibility and accountability. Without these, the whole project would not have been passed up on time.

The knowledge that I have gained through this package one, was about retort technology and the modifications of process steps in order to the requirements. We were taught on HACCP and decision tree during the previous semesters, so it was easier to understand the rationale before all the tables that we have to do. Before this package one, I have never heard about retort technology and its’ advantages. As we began researching on how retorting works, I was quite amazed by the productivity and shelf-life of food sealed in retort pouches. Therefore it was quite a challenge for my group to identify the three critical control points (CCPs). Because when the food goes through the retorting process, chances of pathogens surviving will be reduced to the minimum. After much discussion and research, we decided to include sealing and metal detector as our CCPs.

For package two, the case given was much more difficult. Despite the circumstance, our group will put in more effort to complete the project with quality work. I believe through all the research and discussion, we will be about to learn further more than I expected.

Li Yun's Reflection for Food Safety Package 1

In this Food Safety Package 1, we are needed to look for a food product, to study on its processes, to provide a HACCP plan, and lastly to summarize everything in a report.

The product that we have chosen is a combat ration food named Creamy Cheesy Chicken Pasta. This food is packed in green pouches for the soldiers to consume. We got to know this product from Singapore Food Industries (SFI), which is the company Jing Yuan was attached to. That day after finalizing our food product and FILA chart, we spread our task to do research on combat ration while Jing Yuan will help to find out the product recipe and processes from her company. After consolidating the data, we met up to further discuss the project. The discussion has always been going on smoothly as most of us are active in pointing out questions and giving ideas to improve.

In this package, I have learnt a lot about combat ration foods and its production. One of the thing that suprises me was the shelf life of the food, which can be kept for 2 years in room temperature. The reason behind was due to the process called retorting. It is a high heat treatment that kills all potenial foodborne pathogens. Also, one interesting fact was that the pasta was not cooked before adding it into the pouch but cooked together during the retorting process.

However, there are also few difficulties faced. Firstly, as there is some confidential information, we are unable to get the complete information needed. Thus, Jing Yuan had to approach her colleagues several times to get more information and Yan Zhi had to try asking her colleague who has some background information on retorting food. Secondly, as I was the meeting- coordinator for my group, it was difficult to find a suitable day, time and place to meet up everyone. This is due to the difference in working shifts, company and living estate. Therefore, most of the time, we have to meet at night after our work to do the project. Though sometimes it is tough and tiring, most of us still tried our best to make it.

Overall, I think we have done a good job for Package 1 and I enjoyed working with my group mates, who are always encouraging and motivating one another. We also manage to learn from one another during every discussion meeting. I believe in the next package, we will be doing as well too!

Jia Yi's Reflection for Food Safety Package 1

In this package 1 that focuses on the HACCP plan, I have learnt about its importance in managing food safety issues. As we have already done the templates before in previous module, I am able to use knowledge that I have gained from the past to come up with work of better standard. What is different this round is that, we had to find a product which is produced by the company that we are attached to. We had to rely on Jing Yuan who is attach to Singapore Food Industry to find out the product’s recipe and processing steps. However, as such information was confidential, we met difficulties trying to find out the actual processing steps and Jing Yuan had to approach her colleagues for a few times to get the answers.

In addition, I have learnt about the recall procedures that are carried out when a food product poses threat to the consumers. I have always heard about recalls from the news such as milk powder that contains melamine. Now I know that there are different classes and levels of recall as well as the whole process of recall.

Lastly, as we had to do this project during the period of internship, we also met difficulties in meeting up to finish the project. Most of us are tired after work or have other activities, thus we had to manage our time efficiently and make use of resting time to do research. Everyone had done their part and showed efforts to make improvements to the report.