Njah Alonazi
Dublin Institute of Technology, Ireland
Title: Genetically modified foods as affected by microorganisms more than natural food in Food factories in Saudi Arabia
Biography
Biography: Njah Alonazi
Abstract
Genetically modified foods have been developed through the application of genetic engineering techniques. Genetically modified crops provide a significant advantage and hence enhance a higher yield and nutritional value. However, in Saudi Arabia, citizens have expressed concerns in understanding what they feed on. Mawgood, Gassem & Al-Doss (2010) carried out an investigation on genetically modified foods in Saudi Arabia, where they conducted a survey and tested two significant samples of the overall study. According to the study, the global trading and cultivation of genetically modified crops has enhanced a significant complexity in the management of microorganisms. The study illustrates that approximately 200 samples were also tested and among the samples approximately 20 products illustrated positive results which were one potato sample, corn samples and ground meat sample. According to the results, the ground meat illustrated a positive result as a result of being added soybean. According to their overall discussion, genetically modified foods were highly impacted by microorganisms as compared to the natural foods. They argued that the labeling requirement of genetically modified foods in Saudi Arabia was initiated to be approximately one percent maximum limit that illustrated the genetically modified foods. If a certain food commodity is initiated with genetically modified product then it is supposed to be illustrated with a triangle in order for the customers to understand what they take in those food commodities. On the other hand, Mawgood, Gassem & Al-Doss (2010) argued that the Saudi Arabia strived to ban the imports of genetically modified foods; therefore, crops that use genetic modified techniques are not allowed in the country.