GENETICALLY MODIFIED ORGANISMS:

Science, Health, and Politics

 INTRODUCTION
IN 2001,
ROSALIE Attended the
ELLASUS integrated
pest
management

A former
OFW in
Singapore
FARMERS FIELD SCHOOL

She was introduced Bt corn No insecticide

to Bt Corn- a yielded 7.2 spraying was
genetically modified tons/acre as needed
corn that is resistant compared to a
to destructive Asian regular yield
borer of 4.2
tons/acre
 1951 To date
1973
The term Use of genetically
genetic An antibiotic modified male
resistant E. mosquitoes as
engineering pest control over
coli bacteria
was coined female mosquito
was created. carriers of Zika
by Jack
virus
Williamson
 GENETICALLY MODIFIED ORGANISMS

 Refers to organism created through genetic engineering.

 Organism, either plant, animal, or microorganism, in which
the genetic material has been altered in a way that does not
occur naturally by mating or natural recombination.
 GMOS IN FOOD AND AGRICULTURAL
INDUSTRIES
1. Pest resistance- genetically modified plants to
resist certain pests.

Bt Corn
The DNA of the Bt Corn has been modified with the gene of
Bacillus thuringiensis, a soil bacterium that produces proteins
which is toxic to corn borers (worms).
 GMOS IN FOOD AND AGRICULTURAL
INDUSTRIES
2. Virus resistance- genetically modified plants to
resist certain viruses.

GM papaya/ Rainbow papaya

The papaya ringspot virus (PRSV) is known to be detrimental to
papaya plants. The protein of PRSV was introduced to papaya
which turned out to be resistant to virus itself
 GMOS IN FOOD AND AGRICULTURAL
INDUSTRIES
3. Herbicide tolerance- genetically modified plants to
tolerate herbicides

Roundup Ready soybean

Glyphosate, an herbicide for weeds, was introduced to make it
tolerant to herbicide itself.
 GMOS IN FOOD AND AGRICULTURAL
INDUSTRIES
4. Fortification- genetically modified plants fortified
with certain minerals

Golden Rice
Beta carotene, a precursor of Vitamin A , was introduced
through biosynthesis genes to rice, making grains fortified
with Vitamin A .
 GMOS IN FOOD AND AGRICULTURAL
INDUSTRIES
5. Cosmetic preservation- genetically modified plants
resist natural discoloration

Arctic Apple
Arctic apple was genetically modified to suppress the browning
of apple due to superficial damage.
 GMOS IN FOOD AND AGRICULTURAL
INDUSTRIES
6. Increase growth rate- genetically modified
organism that has higher yield in growth than normal
species.

AquaAdvantage salmon

A gene from an ocean pout, an eel -like fish was introduced to

Pacific Chinook salmon, making it grow faster than its normal
rate
 GMOS IN NON-FOOD CROPS AND
MICROORGANISMS
1 . Flower production- GMO seen in modified color and
extended vase life of flowers .

Blue rose
The introduction of flavonoid 31 , 51 - hydroxylase gene into
pelargonidin- or cyanidin- producing rose cultivar diverts the
anthocyanin biosynthethic pathway toward the production of
delphinidin glucosides and the flower color to blue
 GMOS IN NON-FOOD CROPS AND
MICROORGANISMS
2. Paper production- modified characteristics of trees for
higher yield of paper production

Poplar trees
Inserting genes that code for ferulic acid in young popular
trees, lignin structure is modified, making it easier to
breakdown.
 GMOS IN NON-FOOD CROPS AND
MICROORGANISMS
3. Pharmaceutical production - modified plants to produce
pharmaceutical products

Periwinkle plants
Bacterial genes were added to enhance the production of
vinblastine.
 GMOS IN NON-FOOD CROPS AND
MICROORGANISMS
4.Bioremediation- use of modified plants that can
assist in the bioremediation of polluted sites

Shrub tobacco
Genetically modified with phytochelatin TaPCSI1 .
 GMOS IN NON-FOOD CROPS AND
MICROORGANISMS
5. Enzyme and drug production- use of modified
microorganism that can produce enzymes for food
processing and medicines.

Artemesin
 GMOS IN NON-FOOD CROPS AND
MICROORGANISMS
5. GMOs in the medical field - helps in the production of drugs,
gene therapy and laboratory researches.

Humulin
Genetically engineered insulin by Type 1 Diabetes patients who
are insulin dependent.
 BENEFITS OF GMOS

1. Higher efficiency in farming- less use of

herbicides/pesticides
2. Increase in harvest- resistant to pests and
diseases
3. Control in fertility- purity of the hybrid seeds
4. Increase in food processing
5. Improvement of desirable characteristics- longer
shelf life, enhanced color and taste, enhanced
production.
6. Nutritional and pharmaceutical enhancement-
maize fortified with lysine and golden rice fortified
with vitamin A and iron
 POTENTIAL RISKS OF GMOS

1. There are inadequate studies on the effects

of GMOs to humans and environment
2. Promotes mutation in organisms
3. Human consumption might have the ff
effects:
- more allergic reactions
- gene mutation
- antibiotic resistance
- nutritional value
POTENTIAL ENVIRONMENTAL RISKS OF GMOS

1. Risk in gene flow- risk to be transferred

from the GMO cop to its wild relative
organism in the soil and human intestine
(when ingested)
2. Emergence of new forms of resistance and
secondary pests and weed problems
3. Recombination of virus and bacteria to
produce new pathogens- can be transferred
and integrated in the viral or bacterial
genes which may lead to gene modification
or mutation
POTENTIAL ENVIRONMENTAL RISKS OF GMOS

• Direct Environmental Risks

- Disruption of natural communities through
competition or interference
- Possibility of unexpected behavior in the
environment
- May cause harmful effects to ecosystem
processes
- Persistence of GMO genes after its harvest
POTENTIAL ENVIRONMENTAL RISKS OF GMOS

• Indirect Environmental Risks

- Alteration of agricultural practices
- May have impacts to biodiversity caused by
the alteration in agricultural practices
- Varied environmental impacts
 POTENTIAL HUMAN RISKS OF GMOS

• Consumption may have adverse effects

since it is not naturally or organically
produced
• Consumption may alter the balance of
existing microorganisms in the human
digestive system
• Production of toxins may be detrimental to
human health
• Production of allergens may have adverse
effects on humans
 BIOSAFET Y OF GMOS

There are initiatives for the protection of

the general human population regarding
the issues and concerns about GMOs.
International organizations developed
principles and treaties that somehow
ensure biosafety on GMOs
THE CODEX ALIMENTARIUS COMMISSION

Created by the Food and Agricultural

Organization (FAO) together with the World
Health Organization (WHO)
It is an intergovernmental body that develops
Codex Alimentarius known as the
International Food Code.
Codex is responsible for the development of
standards, codes of practices, guidelines and
recommendations on food safety.
 CARTAGENA PROTOCOL ON BIOSAFET Y

It is an international environmental

treaty that regulates the transboundary
movements of Living Modified Organisms
(LMOs)
INTERNATIONAL TRADE AGREEMENT ON
LABELING OF GM FOOD AND FOOD
PRODUCTS
The agreement requires exporters of GM
food and food products to label their
products and give rights to importing
parties to reject or accept GM products
 SCIENTIFIC NAMES OF
FRUITS/VEGETABLES
 Sunflower – Helianthus annuus
 Tobacco – Nicotina tabaccum
 Mango – Mangifera indica
 Apple – Pyrus malus
 Pineaaple – Ananus sativus
 Orange – Citrus aurantium
 Strawberry – Fragaria ananassus
 Sweet potato – Ipomea batatas
 Watermelon – Citrullus vulgaris
 Banana – Musa paradisicum
 Guava – Psidium guava
 Potato – Solanun tubersum
 Tomato – Lycopersican esculentum
 Date palm – Phoenix dactylifera
 Lapu-lapu – Epinephelus itajara
 SCIENTIFIC NAMES OF FRUITS/VEGGIES

 Eggplant – Solanum  Onion – Allium cepa

melongena  Garlic – Allium sativum
 Mongo –Physeoulus  Radish – Raphanus sativus
radiatus
 Carrot – Daucas carota
 Bell pepper – Capsicum
annuum  Cucumber – Cucumis
sativas
 Coconut – Cocos nucifera
 Ginger – Zingiber of ficenale
 Grape – Vitis vinifera
 Black pepper – Piper
 Honey dew – Cucumis melo nigrum
 Jackfruit – Ar tocarpus  Lemon – Citrus Limunium
integra
 Pea – Pisum sativum
 Lettuce – Lactuca sativa
 Avocado – Per sea
 Papaya – Carica papaya americana
 Soya – Glycine max  Rice – Or yza sativa
 Corn – Zea mays