One of the latest advances in biotechnology is genetically modified (GM) foods. The production of GM foods is a controversial issue worldwide. The most important and controversial issue in the production of GM foods is ethics. Some people believe that their production is morally right, while others consider the production of these foods to be unjustified and immoral. According to the principle of beneficence, proving the ethics of producing GM foods is only possible by carefully evaluating its advantages and disadvantages and the superiority of the benefits. Opponents believe that the production of this type of food has irreparable disadvantages, some of which are known and some are still unknown. Damage to human health and the environment and the creation of economic, social and political problems are among the most important reasons for opposition. On the other hand, proponents of the production of GM foods enumerate significant advantages. Solving the problem of global hunger, improving the quality of food, and improving the economic situation of farmers are among the most important reasons for the proponents of the morality of the production of GM foods. In the present study, the reasons of the proponents of GM food production are examined and criticized through descriptive and analytical methods. Studies show that although the production of GM foods is associated with significant benefits, there are drawbacks to the opponents’,reasons, and the production of GM foods requires more research and experiments.

Biotechnology is providing us with a wide range of options for how we can use agricultural and commercial forestry lands. The cultivation of genetically modified (GM) crops on millions of hectares of lands and their injection into our food chain is a huge global genetic experiment involving all living beings. Considering the fast pace of new advances in production of genetically modified crops, consumers, farmers and policymakers worldwide are challenged to reach a consensus on a clear vision for the future of world food supply. The current food biotechnology debate illustrates the serious conflict between two groups: 1) Agri-biotech investors and their affiliated scientists who consider agricultural biotechnology as a solution to food shortage, the scarcity of environmental resources and weeds and pests infestations; and 2) independent scientists, environmentalists, farmers and consumers who warn that genetically modified food introduces new risks to food security, the environment and human health such as loss of biodiversity; the emergence of superweeds and superpests; the increase of antibiotic resistance, food allergies and other unintended effects. This article reviews major viewpoints which are currently de-bated in the food biotechnology sector in the world. It also lays the ground-work for deep debate on benefits and risks of Biotech-crops for human health, ecosystems and biodiversity. In this context, although some regulations exist, there is a need for continuous vigilance for all countries involved in producing genetically engineered food to follow the international scientific biosafety testing guidelines containing reliable pre-release experiments and post-release track of transgenic plants to protect public health and avoid future environmental harm.

Detection of genetically modified organisms (GMOs) in food is an important issue for all the subjects involved in food control and customer’s right. Due to the increasing number of GMOs imported to Iran during the past few years, it has become necessary to screen the products in order to determine the identity of the consumed daily foodstuffs. In this study, following the extraction of genomic DNA from processed foods sold commercially in Iran, qualitative PCR was performed to detect genetically modified maize. The recombinant DNA target sequences were detected with primers highly specific for each investigated transgene such as CaMV35s gene, Bt-11, MON810 and Bt-176 separately. Based on the gel electrophoresis results, Bt- 11 and MON810 events were detected in some maize samples, while, in none of them Bt- 176 modified gene was detected. For the first time, the results demonstrate the presence of genetically modified maize in Iranian food products, reinforcing the need for the development of labeling system and valid quantitative methods in routine analyses.

Background and Aim: The rapid advances of scientists in the field of biotechnology and genetic engineering have made the ethical principle of non-harm in the field of biological sciences a special place. The production of genetically modified foods is one of the latest advances in biotechnology. Today, the debate over the safety and health of genetically modified foods is a controversial issue around the world. The purpose of this article is to evaluate the health of genetically modified foods by emphasizing the ethical principle of not harming humans referring to available evidence. Methods: The method of this research is descriptive-analytical and the collection of information has been done by library method. Ethical Considerations: In this article, honesty and trustworthiness have been observed. Results: Solving the problem of global hunger, improving food quality, improving the economic situation of farmers and maintaining environmental health are the most important benefits of producing genetically modified foods. The production of genetically modified foods has been introduced as a suitable solution to meet human nutritional needs, while the health and safety of these foods are disputed. Opponents do not accept the safety and health of these foods due to scientific disagreement and the potential dangers, and believe that the ethical principle of non-harm is not observed in the production of genetically modified foods. In contrast, proponents, because of the scientific consensus on the safety and health of genetically modified foods, the results of case studies, and the successful experience of the American people, claim the safety and health of genetically modified foods and the harmonization of their production with ethics. Conclusion: The production of genetically modified foods has significant benefits, but there are many unknowns about the disadvantages of using this technology. The existence of potential hazards in the production of genetically modified foods and scientific uncertainty about the occurrence of these hazards is a reason to implement the principle of caution in the production of these foods.

Background and Objective: Due to the increasing number of Genetically Modifided Organisms cultivation and delayed approval of biosafety law in Nigeria, it became necessary to screen maize products in order to determine the identity of the consumed foodstuffs. The study was designed to screen for the presence of regulatory genes (35S promoter and NOS terminator) and common transgenes in food products sold in Southern Nigeria.Materials and Methods: DNA was extracted from the raw and processed maize foods sold commercially in Southern Nigeria using the Cetyltrimethylammonium bromide method, followed by qualitative Polymerase Chain Reaction (PCR) to detect genetically modified maize. The recombinant DNA target sequences were detected with specific primers for CaMV 35S, nopaline synthase terminator, Bt-176 and NK603 genes. Certified reference materials were used as positive controls while organic maize grains and absence of template DNA served as negative controls.Results and Conclusion: Bt-176 maize event (for insect resistance) was detected in two samples while the NK603 maize event (for herbicide tolerance) was detected in three samples. Four imported raw maize samples, four cereal food brands (two Nigerian made, two imported) and three imported canned corn brands were genetically modified and unlabelled. The results showed that Nigerians were already consuming GM maize before the biosafety law was enacted.