Examine the Latest Legal Developments within the European Genetically Engineered Food Industry.

DUBLIN, Ireland -- Research and Markets (http://www.researchandmarkets.com/reports/c44840) has announced the addition of Genetically Engineered Food: Methods and Detection, 2nd, Updated and Enlarged Edition to their offering.

Continuing the very successful first edition, this book reviews the most recent changes to the legal situation in Europe concerning genetically engineered food and labeling. Due to the extremely rapid developments in green biotechnology, all the chapters have been substantially revised and updated.

Divided into three distinct parts, the text begins by covering applications and perspectives, including transgenic modification of production traits in farm animals, fermented food production and the production of food additives using filamentous fungi. The second section is devoted to legislation, while the final part examines methods of detection, such as DNA-based methods, and methods for detecting genetic engineering in composed and processed foods.

From the reviews of the first edition:

"This work promises to be a standard reference in the detection of genetically engineered food. I believe this work will find a valued place for any scientist, regulator or technical library that deals with biotechnology or detection of genetically engineered food organisms." James J. Heinis, Journal of Agricultural & Food Information

Author information

Knut J. Heller studied biology at the Westfaumllische-Wilhelms-Universitat in Muumlnster, Germany, gaining his doctorate in 1977. Since 1992 he has also been head of the Institute for Microbiology at the Federal Research Center for Nutrition and Food and an honorary professor of the Christian-Albrechts-University in Kiel since1993. Professor Hellers research focuses on the micro- and molecular biology of lactobacilli and their bacteriophages, and the biotechnology of dairy product manufacture, as well as the biological safety of genetically manipulated starter cultures.

Topics Covered

11.2 Challenges Specific to the Detection of GMO in Composite and Processed Foods.

11.3 Degradation of Proteins and DNA.

11.4 Analytical Methods.

11.5 Conclusions.

References.

12 Mutations in Lactococcus lactis and their Detection (Jan Kok and Bertus van den Burg).

Summary.

12.1 Introduction.

12.2 The Composition of the Genome of Lactococcus lactis.

12.3 Flexibility in the Genome of Lactococcus lactis.

12.4 Conjugation.

12.5 Transduction.

12.6 Transformation.

12.7 IS Elements and Transposons.

12.8 Lactococcal Phages as Sources of Genetic Plasticity.

12.9 An Example of Natural Genetic Flexibility: The L. lactis NCDO712 Family.

12.10 Mutations in Lactococcus lactis as a Consequence of Environmental Factors and DNA Metabolism.

12.11 Methods of Mutating the Genome of L. lactis.

12.12 Genetic Engineering of Lactococcus lactis.

12.13 Strategies for Detection of Genetically Modified Lactococcus lactis.

12.14 Sample Preparation.

12.15 DNA-based Procedures.

12.16 Protein-based Procedures.

12.17 Conclusions.

References.

13 Methods for Detection of Genetically Modified Microorganisms used in Food Fermentation Processes (Walter P. Hammes, Christian Hertel, and Torsten Bauer).

13.1 Introduction.

13.2 Current Methods for Detection of GMM.

13.3 DNA Isolation.

13.4 DNA Stability.

13.5 Organism-specific Detection of the GMM.

13.6 Conclusion.

References.

Index

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