Food safety measures and programmes

1. PRESENTATION ON
PRINCIPLES OF PLANT BREEDING
APB-5211 3(2+1)
FOODSAFETYMEASURES&
GENETICALLY MODIFIEDFOOD
Dr. Shweta Gupta
(Genetics and Plant Breeding) Faculty
College of Agriculture and Research station , IGKVV Marra, Patan, Durg (C.G)
WELCOME

2. FOOD SAFETY MEASURES
1. PROGRAMME DEVELOPMENT:
 Before preparing any food material proper planning is
important. Some points to remember
 Food companies should follow all the rules and the
minimum standards
 Proper planning and prescribed protocols
 Step by step
 Activities are grouped into various sections

3. a) Management responsibility and commitment
 All food companies follow strict rules and protocols to
ensure the customers the safety of product. For this they
take responsibility like marketing, sales, customer
satisfaction, response etc.
 They make customers to ensure about the quality of the
food product.
b) Preliminary food safety review: points
1. Things related to the food safety
2. All activities like production, processing, distribution and
consumption etc precautions are taken
3. Processes related to food safety should be taken care of.
4. Prior obstacles should be evaluated.

4. c) Food safety policy: are made by certain committees in
which all the safety precautions are followed related to it.
d) Planning: proper planning is very important for
successfully running any food safety programme
otherwise there can be failures.
SUMMARY:
 We should have all the necessary information for a well
developed programme or an organizational planning in
food safety programmes.

6. GENETICALLY MODIFIED FOODS/
TRANSGENICS
is also known as genetically engineered foods
or Bio engineered food.
 In order to make GM foods the organisms DNA is modified/ altered
via genetic engineering technique.
 Commercially GM food started in 1994.
 First time GM food developed in Tomato to develop Flaver savour
variety, for delayed ripening.
 Generally it is done in cash crops like cotton, canola, corn, soybean
etc
 GM food is regulated by MHLW (Ministry of health labour and
welfare) committee.

7.  In India, Bt brinjal is not used commercially.
 most GM foods are developed for herbicide resistance.
PROCESS:
GM foods are developed in the labs by lab testing.
The genetic modification is one or more genes of an
organism is inserted or deleted in another organisms
genome.

8. ADVANTAGES OF GENETICALLY MODIFIED FOODS:
1) Some GM foods are resistance to insects and pests so there is less amount of
insecticides and fungicides used on the plants.
2) GM foods are more strong compared to normal food. Less attack of insect and
pests i.e. grow well in stress condition.
3) More yield/ larger production: GM foods production and productivity is large.
4) Environment protection: GM plant are developed by inserting those genes which
are stress tolerant so they protect the plants during stress condition.
5) Less time taken from production and product: under GM food within less time
more produce can be developed.

9. DISADVANTAGES OF GM FOODS:
1. Allergic reaction: According to Brown university , there can be allergic
reactions in humans, allergic proteins develop.
2. Not 100 % environmental friendly:
3. Lower level of biodiversity: most important drawback of GM foods. within
time there is no changes in genetic changes, so we can control only one type
of character.
4. Not fully safe to eat: All types of GM foods cannot be used for human
consumption. After sometime the genes incorporated can create allergic
reactions.
5. Food supply at risk: Generally GM seeds are costly as compared to normal
seeds.
6. New disease
7. Unusual test
8. Cross pollination.