Presented at Michigan State University's WorldTAP International Short Course in Food Safety on July 31, 2009. (http://foodsafetyknowledgenetwork.org/worldtap/foodsafety09)

1. Food safety in Georgia Dr. Nelly Datukishvili Head of laboratory for GMO analysis, Institute of Molecular Biology and Biophysics Dr. Giorgi Melashvili Assistant professor Georgian State Agrarian University

2. GEORGIA 69700 km2 The highly varied climatic and land conditions

3. Rich biological diversity on the relatively small territory

4. Organization of food safety

7. Strength and weaknesses Strength: Laws are compatible with international standards, easy to access. Weakness: Some lows are difficult to implement because of lack of suitable technologies and financial problems.

8. Needs Finances Modern technologies and equipment additional training of experts

9. Hazard from food in Georgia Currently most important issue is wild markets, where veterinarians and food experts have limited access. Some hygienic issues in markets (knives are no cleaned etc) In rural places raw milk is known as “healthy” food.

10. Diarheal diseases

12. Mixed culture of Salmonella and E.coli, isolated from meat

13. Results of food testing for GMO Lyophilized Soybeans consist of GMO about 3% Pop-corn contain GMO about 1%. Sausages contain GMO about 1%.

14. GMO detection in food products Lanes 2-3. Lyophilized soybean Lanes 4-5. pop-corn; lanes 6-7. sausages; lane 8,16. 0% RRS, lane 9. 5%RRS, lane 10. water Lanes 12-14. Lyophilized soybean, lane 15. 2% RRS,

15. Web…. All information about laws in georgiawww.parliament.ge Institutions: Institute of Molecular Biology and Biological Physicshttp://imbbp.org IliaChavchavadze State University www.iliauni.edu.ge Georgian State Agrarian Universitywww.gsau.edu.ge G.Eliava Institute of Bacteriophage, Microbiology and Virologyhttp://eliava-institute.org For tourists http://georgia.travel

16. Thanks for patience