Genetically Engineered Food: Methods and Detection

Continuing the very successful first edition, this book reviews the most recent changes to the legal situation in Europe concerning genetically engineered food and labeling. Due to the extremely rapid developments in green biotechnology, all the chapters have been substantially revised and updated. Divided into three distinct parts, the text begins by covering applications and perspectives, including transgenic modification of production traits in farm animals, fermented food production and the production of food additives using filamentous fungi. The second section is devoted to legislation, while the final part examines methods of detection, such as DNA-based methods, and methods for detecting genetic engineering in composed and processed foods. From the reviews of the first edition: "This work promises to be a standard reference in the detection of genetically engineered food. I believe this work will find a valued place for any scientist, regulator or technical library that deals with biotechnology or detection of genetically engineered food organisms." James J. Heinis, Journal of Agricultural & Food InformationContent: Chapter 1 Transgenic Modification of Production Traits in Farm Animals (pages 1–26): Gottfried Brem and Mathias MullerChapter 2 Genetically Modified Plants (pages 27–63): Susanne Stirn and Horst LorzChapter 3 Fermentation of Food by Means of Genetically Modified Yeast and Filamentous Fungi (pages 64–94): Rena Leisegang, Elke Nevoigt, Anja Spielvogel, Georg Kristan, Anke Niederhaus and Ulf StahlChapter 4 Production of Food Additives Using Filamentous Fungi (pages 95–108): Carsten M. HjortChapter 5 Genetic Engineering of Bacteria Used in Food Fermentation (pages 109–132): Arnold GeisChapter 6 The Legal Situation for Genetically Engineered Food in Europe (pages 133–153): Rudolf Streinz and Jan KalbheimChapter 7 Detection of Genetic Modifications – Some Basic Considerations (pages 155–162): Knut J. HellerChapter 8 DNA?based Methods for Detection of Genetic Modifications (pages 163–185): Ralf EinspanierChapter 9 Genetic Engineering of Fish, and Methods of Detection (pages 186–200): Hartmut RehbeinChapter 10 Detection Methods for Genetically Modified Crops (pages 201–218): Rolf MeyerChapter 11 Methods for Detection of Genetically Modified Organisms in Composite and Processed Foods (pages 219–247): Karl?Heinz Engel, Francisco Moreano and Alexandra EhlertChapter 12 Mutations in Lactococcus lactis and their Detection (pages 248–268): Jan Kok and Bertus van den BurgChapter 13 Methods for Detection of Genetically Modified Microorganisms used in Food Fermentation Processes (pages 269–279): Walter P. Hammes, Christian Hertel and Torsten Bauer