Traces of genetically engineered maize and soy in goats, fish and pigs
A recent Testbiotech survey shows that DNA fragments from transgenic plants are increasingly found in animal tissue such as milk, inner organs and muscles. Most recently, in April 2010, scientists from Italy reported DNA sequences stemming from genetically engineered soy in milk from goats. These DNA fragments are presumably, entering the blood stream from the gut and then from there reaching the udder and the milk. Traces of specific DNA were also identified in kids fed with the goat’s milk. These findings are not the first to be reported after DNA fragments have been found in the tissue of animals fed with transgenic plants. A few years ago, DNA from genetically engineered maize was found in samples from pigs. More recently, research found traces from transgenic plants in the organs of fish, namely rainbow trout and tilapia. In fish, the gene sequences were found in nearly all inner organs.
Testbiotech calls for new concept in risk assessment
Recent research by Swiss scientists has shown some alarming effects in genetically engineered wheat. The wheat grew normally and had better resistance to a certain fungal disease in the greenhouse, but the metabolism of the plants went out of control after being exposed to environmental conditions. The plants were severely affected by the extremely toxic fungal disease (ergot disease) and yield was lowered by up to 50 percent. Testbiotech is calling for genetically engineered plants to undergo comprehensive 'stress tests' before they are released into the environment.
Testbiotech report presented by the Greens in European Parliament
The expert-group Testbiotech calls for much stricter standards in the risk assessment of genetically engineered plants. A report prepared by Testbiotech on behalf of the Greens in the European Parliament is being presented in Strasbourg today. The report analyses the draft guidelines for the environmental risk assessment of genetically engineered plants that have been drawn up by the European Food Safety Authority (EFSA) and are currently under discussion.