Regulation of Genetically Engineered Crops and Foods in the United States

Scientists have raised serious environmental and health concerns about genetically engineered (GE) crops and foods, including allergens and toxins in food, diminished nutritional quality of food, the development of antibiotic resistance, increased pesticide use, harm to wildlife, the development of newly invasive species, the creation of new or more virulent viruses, and the loss of agricultural biodiversity. Other analysts have identified serious impacts on farmers, including loss of markets, falling commodity prices, genetic contamination, loss of natural bio-pesticides, and possible liability for harm caused by GE crops. Yet, the biotechnology and food companies that have created these products have tried to abdicate their responsibility for their impacts, claiming that the onus rests with federal regulators.