Overview
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Read the articleAUTHORS
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Antoine RAS: Master's degree in cell biology and physiology - Head of GMOs and mycotoxins at SGS (Société générale de surveillance) Crépin Laboratory, Rouen
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Yvon GERVAISE: Member of the French Society of Expert Chemists - Expert to the Rouen Court of Appeal - French expert at the Organization for Economic Cooperation and Development (OECD) - INSCIR engineer (Institut national supérieur de chimie industrielle de Rouen) - Director SGS Crépin Laboratory, Rouen
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Dalila HACHANI: Graduated from DUESS techniques of measurement and analysis applied to bio-industries - Head of GMOs and manager of the SGS food unit Laboratoire Crépin, Rouen
INTRODUCTION
The arrival of genetically modified organisms (GMOs) on the agri-food market raises two major issues: the traceability of raw materials and derived products, and consumer information. Separation of the traditional and transgenic sectors is proving difficult to achieve, mainly from an economic point of view. This is why detection methods have been developed to meet legislative requirements.
Taking advantage of recent molecular biology techniques, laboratories have applied PCR (Polymerase Chain Reaction) to the analysis of GMO products. Based on the identification and quantification of DNA in foodstuffs, the services offered today are able to meet the expectations of all stakeholders in these sectors, from seed producers to consumers.
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Genetically modified organisms and food safety
What is a GMO?
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