7. Human food

7.1 Current situation

"Transgenesis makes it possible to confer new or enhanced properties on micro-organisms (yeast, bacteria) used in food. A yeast genetically modified from components of the same strain is used in Great Britain for bread-making. Several purified enzymes derived from transgenic bacteria are also already in use. A number of other applications are envisaged. ( Michel Desmazeaud Unité de Recherches Laitières et Génétique Appliquée, INRA Jouy-en-Josas).

Under French regulations, the decree of 1 ^er February 1994 authorizes the use of enzyme preparations produced by GMO bacteria in the manufacture of certain foodstuffs and beverages intended for human consumption (table