Provocările actuale legate de modificările genetice şi de noile biotehnologii

Lect. univ. dr. Angelica COBZARU

Universitatea Ecologică din Bucureşti

ABSTRACT

Is it good or not good to introduce into human consumption genetically modified foods or partially containing ingredients derived from genetic modifications? This article outlines both the advantages, risks, and disadvantages of genetically modified organisms (GMOs). The conclusion reached is that, in the long term, the invasion of GMOs into human food is not recommended, given the possible existing risks and some of them scientifically proven.

Against this backdrop of mistrust of genetically modified plant varieties has emerged a new generation of GMOs that combine genes only between the same varieties/species. Being a very recent activity, we are waiting for scientific studies to show us the efficiency and the evolutionary leap brought by the new generation of GMOs. Until then, caution must be the primary approach to this area.

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