Genetically Modified Foods

Genetically modified foods are controversial-there are many proponents and opponents of the technology. Much of the public controversy may be ascribed to the newness of the practice, yet about 70 percent of processed food sold in this country already contains genetically modified substances. In this comprehensive tome, Mahgoub, a certified food scientist, Fulbright scholar, and academic, has skillfully structured an examination and overview of the basics of biotechnology and how biotechnology is used to increase plant and animal quality and quantity. The detailed chapters cover genetic procedures at the laboratory level and expand to cover crop variation at the field sites, as well as animal gene manipulation. Unfortunately, the Malthusian premise promises future food shortages as the population increases, and genetic manipulation appears to be the current mechanism to prevent future famines. Labeling of foods is presently a global issue, and one chapter provides a good, impartial discussion of the labeling regulations in various countries. The final chapter addresses public attitudes towards genetically engineered practices. Whether genetic engineering will yield positive or negative results remains a basic question. This superbly organized compendium of the manifold issues kindled by this 21st-century technology and emerging dilemma is a valuable information resource for a wide audience. Summing up: Highly recommended. All library collections. -R. A. Hoots, Sacramento City College, California, USA, for CHOICE, March 2016