How does biotechnology enhance food safety?

Biotechnology plays a significant role in food safety, particularly through the reduction or elimination of mycotoxins in crops. Mycotoxins are toxic compounds produced by certain molds that can contaminate crops, posing serious health risks to humans and animals. By utilizing biotechnological approaches such as genetic modifications, scientists can develop crop varieties that are resistant to diseases caused by fungi, which in turn reduces the likelihood of mycotoxin production.

For example, certain genetically modified crops have been engineered to express antifungal proteins or to enhance their natural defense mechanisms against fungal infections. This not only leads to safer food products by decreasing the prevalence of harmful mycotoxins but also contributes to higher agricultural productivity by minimizing crop losses.

While increasing shelf life, ensuring organic certification, and developing market strategies can contribute to overall food safety, they do not directly address the issue of mycotoxin contamination. Enhancing crop resistance to fungi provides a direct and effective method to improve food safety by reducing health risks associated with mycotoxins.