3 replies to this topic

[nazz_sha]

Hi everyone,
I have gone through all the posts in the forum but could not find any topic discussed on GMO(genetically modified organism) or GMF (genetically modified Food). Pls guide me which site has the relevant posts on this subject.

Appreciate if anyone can share with me on your experience in handling the gmo raw materials & food ingredients. What is the best procedure to ensure no cross contamination of gmo material and non gmo material. How do people normally conduct the verification and validation?

Another question, Is GMO considered as a biological hazard when we do the hazard analysis for HACCP? Or do we conduct separate GMO risk assessment?

Appreciate some comment & response on this subject.

Best regards,
Nazz_sha

[GMO]

I had to respond to this!

Well unfortunately I know b***** all about GMOs despite my name. I can't remember why I chose it but here's my opinion anyway.

GMOs are generally in the trial stage in Europe and there is big resistance against their use. It is political because people in Europe particularly the UK have had food scare fatigue. They frankly don't trust us anymore even if we told them it was safe. Also there is an argument about the environmental side. I've heard opinions that GMOs result in more weeds (oil seed rape is a menace as it is in the UK, I dread to think if it was resistant to herbicides) and don't lead to any reduction in use of herbicides / pesticides etc as the big manufacturers encourage the use of their products by making their plants resistant so you can still use their chemicals to knock out the weeds.

As for cross contamination, it has to start with your supplier and then probably think allergen controls; separate storage, colour coding, however, for HACCP, I don't think you can say it's a hazard at all. I would look at some kind of quality plan which looks at your processes in a similar way as HACCP but is focussed on quality.

You haven't said where you're supplying. I know that ValidIT is used to help confirm GMO status but I know very little about how it works. Maybe someone else can chip in here?

[nazz_sha]

Hi GMO! Thanks for your reply...
We're supplying soybean grits for making soysauce...It's from 'non gmo' source...we claimed it to be so as it has IP program in place from farm to ship...but we can't stop the cross contamination from gmo beans...So i'd just like to hear from anyone who really have experience in handling this gm and non gm material..

Since you said the GMO is considered safe (i would say so b'coz no proven scientific evidence to show it's hazardous upon consumption), so we should conduct a 'gmo risk assessment' separately than the 'Hazard analysis for food safety' right?

Hope to hear some other views as well.....:)

[Shackee]

We handle both GMO and non-GMO products at the facility I work at.

To reduce the risk of cross contamination we segregate the product as it is received so it is never stored together.

Both products are run through the same system so cleaning records and procedures are important.

Whenever a non-GMO product is run after a GMO the system will be flushed with the non-GMO product to remove any GMO product that may have been caught.

The final flush is tested for the GMO traits with a quick test that has us grind a sample of the product, mix with water and insert a test strip that will give a positive or negative reading for the presence of the GMO traits.

As you mention IP program you can continue that traceability by keeping track of where the product is stored and then when processing where you are drawing that product from or include Lot#'s of the ingredients you are using to create your product.

I hope that makes sense and is helpful.