摘要：Genetic engineering of food is the science which involves conscious modification of the genetic material of plants or animals. Since the mid 1960s, genetically modified organisms (GMO) have been grown commercially in the world on a scale that has increased steadily over the years. With advances in gene transfer technology, more and more genes have been transferred to cereals for various purposes. There are some problems in genetic modification of cereals, mainly due to their recalcitrance to in vitro regeneration and their resistance to Agrobacterium infection. However, development of various DNA delivery methods has led the development of reliable transformation protocols for the major cereals including wheat, rice and maize. Cereals have been transformed primarily by direct transformation methods, such as particle bombardment, which has been the most popular technique to date. However, Agrobacterium -mediated transformation can be efficiently used in cereals such as maize and rice. Despite such potential benefits, there are concerns regarding possible adverse effects of genetic modified organisms on health and on the environment.
