In other areas it may not, some risky experiment may have vast environmental consequences. Three years after genetically engineered corn was introduced for commercial sale, scientists at Cornell University had discovered that the mutated corn might be deadly to monarch butterflies. Other than risks to wildlife, scientists have several concerns about genetically engineered foods contaminating the environment.(1).
The technology of genetic engineering is used to enhance many different organisms, but most importantly foods that we eat everyday. This new type of biotechnology is more precise. Therefore making it possible to direct and predict changes without introducing extra, unintended traits. This technique also allows scientists to introduce genes from essentially any organism into a plant. Natural plants have a limited number of genes to produce potential, with the use of genetic engineering scientists can expand these potentially useful traits. Thus, making plants bigger, more solid, or resistant to certain types of bacteria and fungi. Plants will have more nutrients, better taste, safety, processing, and freeze resistance. They can also improve the shelf life of fruits and vegetables and also shipping properties. Some genetically engineered foods include: Frito-Lay Fritos Corn Chips, Kellogg's Corn Flakes, McDonald's McVeggie Burgers, Jiffy Corn Muffin Mix, and Quaker Chewy Granola Bars, foods we all know and probably eat.
With the new use and introduction of genetic engineering in foods, many risks are attached. The FDA is now being faced with heavy criticism to label such foods that are genetically enhanced. The reason, for example, is that many of these foods that were not known to carry allergens now may carry them due to the genetic engineering process. Unsuspecting consumers who are allergic to these allergens are not aware that these enhanced products contain the allergen when previously, the product had not carried such an allergen.