Food biotechnology and food safety

Abstract

Food security has a multidimensional nature that has an important and strategic priority in protecting consumers of today and citizens of countries. The application of modern biotechnological methods in food ingredients and food products is evaluated in terms of research and development studies and legal regulations in terms of food consumption and human health. On the other hand, safe food production is important for the detection, management and control of physical, chemical and biological risks that may arise in food. Today, modern biotechnological studies are carried out on transgenic plants, animals and microorganisms for health, safety, economic, cultural and ethical reasons and national, regional and international security in some developed and developing countries. Each country has started to discuss the legal regulations related to the application of modern biotechnology according to its own conditions, especially due to biosecurity concerns. The production of genetically modified foods and control of legal arrangements in Turkey carried out effectively and are continuing to work on this issue.

Keywords

• Biotechnology
• Food
• Safety

References

1. Aydın, Z. (2000). Genetik Mühendisliği, Azgelişmiş Ülkelerde Yoksulluk ve Gıda Sorunu. Toplum ve Bilim, (85), 108-132.
2. Başkaya, R., Keskin, Y., & Karagöz, A. (2009). Biyogüvenlik. TAF Preventive Medicine Bulletin, 8(2).
3. Başkaya, R., Keskin, Y., & Karagöz, A. (2009). Biyogüvenlik. TAF Preventive Medicine Bulletin, 8(2).
4. Cömert, N. (2011) Avrupa Birliği’nde Tarımsal Biyoteknoloji Alanındaki Yasal Düzenlemeler. Ziraat Mühendisliği, (357), 30-33. Çankaya, H. Y., & Sancar, M. T. D. (2009). Biyoteknoloji ve insan hakları (Doctoral dissertation, Ankara Üniversitesi Sosyal Bilimler Enstitüsü Kamu Hukuku Anabilim Dalı Genel Kamu Hukuku Bilim Dalı).
5. Demain, A. L. (2000). Microbial biotechnology. Trends in biotechnology, 18(1), 26-31. DİNÇOĞLU, A. H. (2016). Genetiği Değiştirilmiş Organizmalar ve Gıda Güvenliği. Türkiye Klinikleri Gıda Hijyeni ve Teknolojisi Dergisi, 2(3), 56-63.
6. Erbeldinger, M., Mesiano, A. J., & Russell, A. J. (2000). Enzymatic catalysis of formation of Z‐aspartame in ionic liquid− an alternative to enzymatic catalysis in organic solvents. Biotechnology progress, 16(6), 1129-1131.
7. Flamm, E. L. (1991). How FDA approved chymosin: a case history. Bio/Technology, 9(4), 349-351.
8. Fraiture, M. A., Deckers, M., Papazova, N., & Roosens, N. H. (2020). Are antimicrobial resistance genes key targets to detect genetically modified microorganisms in fermentation products?. International Journal of Food Microbiology, 331, 108749.

9. Fuller, R. (1989). Probiotic in man and animals. J. Appl. Bacteriol., 66, 131-139.
10. Gibbons, R. J., & Banghart, S. B. (1967). Synthesis of extracellular dextran by cariogenic bacteria and its presence in human dental plaque. Archives of oral biology, 12(1), 11-IN3.
11. Gorbach, S.I. 2002. Probiotics in the third millennium. Digestive and Liver Disease 34 (Suppl. 2): S2-S7.
12. Gültekin, E. (2005). Avrupa Birliği Gıda Politikasındaki Gelişmeler ve Türkiye. Tarım ve Köyişleri Bakanlığı Dış ilişkiler ve Avrupa Topluluğu Koordinasyon Dairesi Başkanlığı. AB Uzmanlık Tezi, 1-2.
13. Gültekin, E. (2005). Avrupa Birliği Gıda Politikasındaki Gelişmeler Ve Türkiye. Tarım Ve Köy işleri Bakanlığı Dış ilişkiler ve Avrupa Topluluğu Koordinasyon Dairesi Başkanlığı AB Uzmanlık Tezi. Hall, A. (2005). Capacity development for agricultural biotechnology in developing countries: an innovation systems view of what it is and how to develop it. Journal of international development, 17(5), 611-630.
14. Harlander, S. K. (1990). Food processing biotechnology. NABC.
15. Haroon, F., & Ghazanfar, M. (2016). Applications of food biotechnology. J Ecosys Ecograph, 6(215), 2.
16. Haroon, F., & Ghazanfar, M. (2016). Applications of food biotechnology. J Ecosys Ecograph, 6(215), 2.
17. Holzapfel, W.H., Haberer, P., Geisen, R., Björkroth, J., Schillinger, U. (2001). Taxonomy and important features of probiotic microorganisms in food and nutrition. The American Journal of Clinical Nutrition, 73(2), 365-373.
18. Jauhar, P. P. (2006). Modern biotechnology as an integral supplement to conventional plant breeding: the prospects and challenges. Crop science, 46(5), 1841-1859.
19. Joshi, P. R., McGuire, J., & Neff, J. A. (2009). Synthesis and antibacterial activity of nisin‐containing block copolymers. Journal of Biomedical Materials Research Part B: Applied Biomaterials, 91(1), 128-134.
20. Kerry, R. G., Patra, J. K., Gouda, S., Park, Y., Shin, H. S., & Das, G. (2018). Benefaction of probiotics for human health: A review. Journal of food and drug analysis, 26(3), 927-939.
21. Koç, G., & Uzmay, A. (2015). Gıda Güvencesi Ve Gıda Güvenliği: Kavramsal Çerçeve, Gelişmeler Ve Türkiye. Turkish Journal of Agricultural Economics, 21(1).
22. Koffas, M. A., & Marienhagen, J. (2014). Editorial overview: Food biotechnology. Current opinion in biotechnology, 26(FZJ-2015-03535), v-vii.
23. Kolasa-Więcek A. Organizmy modyfikowane genetycznie – proba oceny świadomości społeczeństwa polskiego. Post Tech Przetw Spoż. 2008; 2: 57–59 (in Polish).
24. Kramkowska, M., Grzelak, T., & Czyzewska, K. (2013). Benefits and risks associated with genetically modified food products. Annals of Agricultural and Environmental Medicine, 20(3).
25. Latifah A, Fadhli H, Roosfa H, Mus CS, Nurina A, Zinatul ZA, et al. Risks and benefits of genetically modified foods. Afr J Biotechnol. 2011; 10(58): 12481–12485.
26. Lee, J. W., & Trinh, C. T. (2019). Microbial biosynthesis of lactate esters. Biotechnology for biofuels, 12(1), 226.
27. Lee, J. W., & Trinh, C. T. (2020). Towards renewable flavors, fragrances, and beyond. Current Opinion in Biotechnology, 61, 168-180.
28. Lemaux P. Genetically engineered plants and foods: A scientist’s analysis of the issue (part 1). Annu Rev Plant Biol. 2008; 59: 771–812. Linkiewicz A, Wiśniewska I, Sowa S. Molekularne metody wykrywaniai identyfikacji organizmow genetycznie zmodyfikowanych (GMO). Biotechnologia. 2006; 3(74): 44–52 (in Polish).
29. Markakiou, S., Gaspar, P., Johansen, E., Zeidan, A. A., & Neves, A. R. (2020). Harnessing the metabolic potential of Streptococcus thermophilus for new biotechnological applications. Current Opinion in Biotechnology, 61, 142-152.
30. Mekonnen, S. A., Merenstein, D., Fraser, C. M., & Marco, M. L. (2020). Molecular mechanisms of probiotic prevention of antibiotic-associated diarrhea. Current Opinion in Biotechnology, 61, 226-234.
31. Mercan, A. (2020). Probiyotik Bakteri İzolatının Anti-Diyabetik Potansiyelinin Araştırılması. Eskişehir Teknik Üniversitesi, Fen Bilimleri Enstitüsü,Yüksek Lisans Tezi, sf 22-24
32. Mosier, N. S., & Ladisch, M. R. (2009). Modern Biotechnology. John Wiley & Sons, Hoboken, NJ, USA.
33. Nakayama, Y., Hashimoto, K. I., Kawasaki, H., & Martinac, B. (2019). “Force-from-lipids” mechanosensation in Corynebacterium glutamicum. Biophysical Reviews, 1-7.
34. Neidleman, S. (1986) Enzymology and food processing. In: Biotechnology and Food Processing. Harlander, S. & Labuza, T. (Eds.)Noyes Publications, Park Ridge, N.J.
35. Pinstrup-Andersen, P., & Cohen, M. (2000). Modern biotechnology for food and agriculture: Risks and opportunities for the poor. Agricultural biotechnology and the poor. Consultative Group on International Agricultural Research, Washington DC, USA, 159-172.
36. Revuelta, J. L., Buey, R. M., Ledesma‐Amaro, R., & Vandamme, E. J. (2016). Microbial biotechnology for the synthesis of (pro) vitamins, biopigments and antioxidants: challenges and opportunities. Microbial biotechnology, 9(5), 564-567.
37. Ross, R. P., Morgan, S., & Hill, C. (2002). Preservation and fermentation: past, present and future. International journal of food microbiology, 79(1-2), 3-16.
38. Rothstein, S. M., Sen, S., & Mansell, T. J. (2020). Towards high-throughput genome engineering in lactic acid bacteria. Current Opinion in Biotechnology, 61, 181-188.
39. Sheu, F., Wang, C. L., & Shyu, Y. T. (2000). Fermentation of Monascus purpureus on Bacterial Cellulose‐nata and the Color Stability of Monascus‐nata Complex. Journal of food science, 65(2), 342-345.
40. Tarım ve Köy İşleri Bakanlığı, Bitki çeşitlerinin tescil edilmesine ilişkin yönetmelik. Genelge No: 2005/3. Tarımsal üretim ve geliştirme genel müdürlüğü, 2005 (a).
41. Torino, M. I., Font de Valdez, G., & Mozzi, F. (2015). Biopolymers from lactic acid bacteria. Novel applications in foods and beverages. Frontiers in microbiology, 6, 834.
42. Tosun, Ö. G. D. H. (2020). Biyoteknolojinin Tanımı Tarihçesi Ve Uygulama Alanları. World Health Organization. (2005). Modern food biotechnology, human health and development: an evidence-based study. World Health Organization.
43. World Health Organization. (2009). Foods derived from modern biotechnology. Foods derived from modern biotechnology., (Ed. 2).
44. Wrześniewska-Wal I. Prawne aspekty wprowadzania do obrotu żywności genetycznie zmodyfikowanej. Post Nauk Med. 2009; 4: 310–315 (in Polish).
45. Wuyts, S., Van Beeck, W., Allonsius, C. N., van den Broek, M. F., & Lebeer, S. (2020). Applications of plant-based fermented foods and their microbes. Current opinion in biotechnology, 61, 45-52.
46. Zhang, Y., Geary, T., & Simpson, B. K. (2019). Genetically modified food enzymes: a review. Current Opinion in Food Science, 25, 14-18.