1. Genetically Modified Foods
By: Brian McElveen

2. Genetically Modified Foods
• Genetically Modified Foods= Food items that
have had their DNA changed through Genetic
Engineering.

3. Manipulating the DNA
• The whole process of genetic modification consists of
manipulating the DNA.
• Manipulating the DNA= Allows certain genes to be
identified, copied and brought into other organisms
in more specific ways.

4. Main types of Modified Organisms
• Foods
• Plants
• Animals
• Bacteria

5. Modifying Plants & Animals
• To modify plants and animals the plasmid is taken
out from the bacteria and the clone gene is replaced
with a restriction enzyme.
• For animals this is done by injecting millions of
copies of the gene into the nucleus of a fertilized egg.

6. Modifying Foods
• To modify foods certain genes and chemicals are injected into
the food such as bananas to make it larger, and for it to stay
riper longer.
• This method is called Cisgenesis, which genes are artificially
transferred between organisms. This process is also used in
plants.

7. Modifying Bacteria
• Plasmids are used to modify them.
• The plasmid is cut open by a restriction
enzyme and mixed with a certain gene.
• DNA ligase is used to stitch the certain gene
into the plasmid.

8. Disadvantages
• Health Concerns
• Allergic reactions are most common because people can react
to the ingredients used.
• Eggs, wheat, fish, tree nuts, peanuts and soybeans are most
common.
• FDA has set rules so that all modified foods containing these
ingredients must have labels.

9. Modification in use Today
• In the United States 60 to 70% of food products in
stores contain genetically modified food ingredients.
• 25% corn, 38% soybean, and 45% of cotton are the
most commonly planted modified foods in the U.S.

10. Modification for the Future
• Researchers have been looking for new methods to
make the crop production larger.
• Newest technique found is called Marker Assisted
Selection. (MAS for short)
• MASS join normal genetics and molecular biology.
• Allows the selection of genes that control a specific
trait, such as color, and meat quality.