Gut microbes that cannot be recovered in artificial culture may acquire and harbor genes from genetically modified plants. […]
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Gut microbes that cannot be recovered in artificial culture may acquire and harbor genes from genetically modified plants. […] The author raises his concern on the present understanding of genetic engineering and calls for more thorough examination of GMOs before they are introduced into the food supply. […] Some poxviruses are very attractive as transgenic vaccine vectors for humans, domestic animals and wildlife. Poxviridae family members circulate in different ecosystems and parts of the world, providing a pool of possible recombination partners for released or escaped genetically modified poxviruses. […] Nontarget risk assessment for transgenic crops should be case-specific, depending on the plant, the transgene, and the intended release environment. […] Showing that a genetically modified food is chemically similar to its natural counterpart is not adequate evidence that it is safe for human consumption. […] This is a report from an Ad Hoc Group appointed by the Norwegian Scientific Panel on GMOs and Panel on Biological Hazards which assesses the potential long-term health effects caused by antibiotic resistance marker genes in GMOs […] Interviews with nine scientists about the risk from genetically manipulated plants. […] Genetic engineering is breaking all the rules of evolution. GMOs are unnatural as they have never existed in the billions of years of evolution. This presentation was made at the launch of the ISP in 2003. […] This report is about gathering information on the hazards raised by human economic activities and its use in taking action to protect better the environment and the health of the species and ecosystems that are dependent on it. […] The precautionary principle is based on good science. Prof. Peter Saunders and Dr. Mae-Wan Ho look at a few of the many examples where scientific evidence has made a compelling case for the application of the precautionary principle. […] |
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