RNA
A type of nucleic acid found in the body, similar to DNA but single stranded. The best known function of RNA (ribonucleic acid) is transmitting instructions from DNA to the cellular machinery responsible for making proteins.
RNA (ribonucleic acid) is a molecule in cells that carries genetic instructions from DNA and helps produce proteins. In food safety, RNA can be studied to detect the presence of pathogens, understand how microorganisms or plants respond to stress, or analyse genetically modified organisms.
EFSA uses RNA in its work to identify and characterise microorganisms in food, assess the safety of GMOs, and support molecular studies that help evaluate hazards, such as monitoring the expression of genes related to toxins or allergens. This helps EFSA provide accurate scientific advice for protecting public health.