Genetically modified (GM) foods are foods produced from animals or plants whose genetic material (DNA) has been modified. For example, by the insertion of a gene from another organism, in a fashion that does not occur normally. Combining genes from different organisms is known as recombinant DNA technology, while the resulting organism is claimed to be ‘genetically modified’, or ‘genetically engineered’, or ‘transgenic’. The technology is sometimes referred to as ‘modern biotechnology’ or ‘gene technology’ or ‘genetic engineering’ often as well. Genetically Modified Foods (GMF) and Genetically Modified Crops (GMC) are very closely related as they are genetically modified during the growth phase and before they can be harvested. GMF is focusing the result on the food produced while GMC is basically focusing the modification on the plants. The genesis of DNA alteration technologies can be traced back to 1944, when researchers found that it was possible to transfer genetic material between di
fferent animals. Several distinctive texts opened the way for the new study of molecular biology. The double helix structure of DNA was discovered by Watson and Crick in 1954, and the ‘central dogma’, DNA transcribed to messenger RNA, converted to protein, was created. The genetic code was decrypted by Nobel Laureate Marshall Nirenberg and others by 1963. Genetic modification of food is not new. 85% of maize, 91 percent of soybeans and 88 percent of cotton are reportedly genetically modified in the United States. Plus, there are some genetically modified (GM) food ingredients in 75 percent of packaged foods on store shelves. Consumers are becoming concerned about the sustainability of genetically modified crops in the United States. As it is yet to be proved secure, this knowledge comes as no surprise. This report discusses about the features of genetically modified (GM) food, its functions, the causes of its disaster, its impacts of the disaster on the society and recommendations to prevent future disasters.