Biotechnology Explained
What is Biotechnology?
The Codex Alimentarius definition of Biotechnology is the application of in- vitro nucleic acid techniques including but not limited to recombinant DNA and direct injection of nucleic acids into cells of plant, animal or microbial origin or the fusion of these cells beyond the taxonomic family, that overcome natural physiological reproductive or recombination barriers, and are not the same techniques used in traditional breeding and selection. This definition serves as the basis for the principles governing the risk analysis and guidelines for safety assessment of foods/ products derived from modern biotechnology. In other words, biotechnology employs the use of genetic knowledge through various scientific techniques to produce specific desired traits in plants, animals or microorganisms.
Fig1. Illustration of natural gene recombination (fertilization)
Conventionally, biotechnology involves the use of technology that revolves around biological systems, living organisms and their derivatives to create or modify existing conditions, products or processes for a specific application. This definition exists because it provides a broader understanding of biotechnology in the sense that it does not rely on genetic engineering technology alone to bring about the desired changes one would be looking for in a system. It provides a broader perspective which not only improves the acceptance of the products derived from the technology, but also enhances its wide application by government bodies, regulatory authorities, food industries and all food handlers and consumers.
Fig2. Biotechnology applications
Furthermore, acceptability of foods produced via biotechnology is split in the sense that consumers are more favorable once they understand ‘why’ the technology is being utilized; for instance, if the potential benefit of application of biotechnology was to improve the quality and safety of food, then the impression of the consumer would be positive regarding the technology in use.
References
Footer, M. E. (2011). The Codex Alimentarius Commission and Its Standards. International Organizations Law Review, 8(1), 267–271. https://doi.org/10.1163/157237411X584057