genetic engineering (GE)
Process that alters the genetic material of an organism by modifying, removing or introducing new DNA to its genome
Genetic engineering means deliberately changing the DNA of an organism to give it new traits, such as resistance to pests, tolerance to drought, or improved nutritional qualities. In the food chain, it is mainly used to create genetically modified (GM) plants, microorganisms, or enzymes used in food and feed.
EFSA evaluates foods and feeds produced using genetic engineering to make sure they are safe for consumers, animals, and the environment. EFSA verifies whether the genetic change could lead to harmful substances, increased toxicity or allergenicity, or changes in nutritional value. It also assesses how genetically engineered organisms might behave in the environment, for example whether they could spread or affect other species. This work supports the European Commission and EU Member States in deciding whether genetically engineered foods and feeds can be authorised and under what conditions, helping to ensure a high level of food safety in the EU.