Public Health Perspectives of Genetically Modified Food: A Comprehensive Review: Public Health Perspectives of Genetically Modified Food

Muhammad  Asif Ilyas; Mansoor  Ali; Maryum  Aslam; Ayesha  Hassan; Rehmana Muqaddas; Naheed  Akhtar; Muhammad  Zahid Aslam; Sisay  Ketema; Syeda  Fiza Nayab; Naeem  Arshad Maan; Zarafshan  Razaq; Ikram ullah

doi:10.54393/pjhs.v3i06.165

Authors

Muhammad Asif Ilyas Department of Plant Pathology, Bahauddin Zakariya University, Multan, Pakistan
Mansoor Ali Department of Food Science and Technology, The University of Agriculture, Peshawar, Pakistan
Maryum Aslam Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences, Lahore, Pakistan
Ayesha Hassan Department of Environmental Science, Lahore College for Women University, Lahore, Pakistan
Rehmana Muqaddas Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
Naheed Akhtar Horticultural Research Sub-Station, Dera Ghazi Khan, Punjab, Pakistan
Muhammad Zahid Aslam Cotton Research Station, Bahawalpur, Punjab, Pakistan
Sisay Ketema Department of Public Health, Collage of Health Science, Mizan, Ethiopia
Syeda Fiza Nayab Sorghum Research Sub-Station, Dera Ghazi Khan, Pakistan
Naeem Arshad Maan Regional Agricultural Research Institute, Bahawalpur, Punjab, Pakistan
Zarafshan Razaq Department of Plant Pathology, Bahauddiz Zakariya University, Multan, Pakistan
Ikram ullah College of Landscape and Horticulture, Yunnan Agricultural University, Kunming, China

DOI:

https://doi.org/10.54393/pjhs.v3i06.165

Keywords:

Food production, Genetically Modified Foods, Microbial Proteins, Human Health

Abstract

Now a day food fortification using genetically modified organism was highly popular, secured and affordable for the current food demanded population. Many commendable uses of microbes were found in genetically modified Food. This review paper attempted to address the impact of microorganisms employed in genetically modified food. PubMed, Science Direct, Google Scholar, and other search engines were used to collect papers. The impact of microorganisms in Food Productions was briefly explored and illustrated in the table and figures. Climate resilience, high yield, environmental adaptability, and high protein, 40–50% and 20–40% produced by bacteria and alga respectively, were only a few advantages of foods that have been genetically modified foods with microbes. Additionally, it improves human health by reducing poverty, ensuring food security, and preventing disease. Therefore, genetically modified foods brought a positive impact for human health.

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