Scientists and regulators have more detailed knowledge about approved biotech food crops – herbicide tolerant soya or insect resistant maize, for example – than any of the other fruit, vegetables, or animal products we eat regularly without thinking. Not only this, but hundreds of millions of people in North America have eaten these foods for the past six years, with not a single incident of harm. To quote the European Commission: "The use of more precise technology and the greater regulatory scrutiny probably makes them even safer than conventional plants and foods."

On the other hand, when scientists are asked whether something is safe, they will never give an unequivocal, black-and-white "yes" as an answer. Nothing can ever be proved to be 100% safe. And yet, in a society which increasingly demands reassurance, where "accidents" become "preventable incidents" and where someone is always held to blame, such apparent lack of clarity makes some people worried.

Some of those concerned about the use of modern biotechnology in food production point to this inability to be completely certain as evidence that it is therefore unsafe and to be avoided. In reality, nothing could be further from the truth. Foods and ingredients derived from genetically modified crops are the most studied things we have ever eaten.

In this paper, we will look at some of the questions about safety, and the evidence produced to answer them. We will see that every application is thoroughly studied on a case-by-case basis before a decision is made by the authorities. We hope you will agree that this class of foods – highly regulated and exhaustively studied – presents no cause for concern.

This is the fourth in a series of papers about aspects of modern biotechnology produced by ABE. We value your feedback and criticism, and would be pleased to have suggestions for further topics to be included.