Home > Genetic Engineering > Extra Large Genetically Altered Salmon Get Closer to the Table

Extra Large Genetically Altered Salmon Get Closer to the Table

Genetically Altered Salmon Get Closer to the Table
by Andrew Pollack
7/25/ 2010

The first engineered animal for people to eat, salmon that grow faster than normal, may be approved by the F.D.A.

The U.S. Food And Drug Administration is seriously considering whether to approve the first genetically engineered animal that people would eat — salmon that can grow at twice the normal rate.

A gene-engineered fish, top,
and a natural one of the same age.

AquaBounty, developer of the AquAdvantage Atlantic salmon, would sell fish eggs to fish farms, not salmon to supermarkets.

The developer of the salmon has been trying to get approval for a decade. But the company now seems to have submitted most or all of the data the F.D.A. needs to analyze whether the salmon are safe to eat, nutritionally equivalent to other salmon and safe for the environment, according to government and biotechnology industry officials. A public meeting to discuss the salmon may be held as early as this fall.

Some consumer and environmental groups are likely to raise objections to approval. Even within the F.D.A., there has been a debate about whether the salmon should be labeled as genetically engineered (genetically engineered crops are not labeled).

The salmon’s approval would help open a path for companies and academic scientists developing other genetically engineered animals, like cattle resistant to mad cow disease or pigs that could supply healthier bacon. Next in line behind the salmon for possible approval would probably be the “enviropig,” developed at a Canadian university, which has less phosphorus pollution in its manure.

The salmon was developed by a company called AquaBounty Technologies and would be raised in fish farms. It is an Atlantic salmon that contains a growth hormone gene from a Chinook salmon as well as a genetic on-switch from the ocean pout, a distant relative of the salmon. – More here

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