Describing it as the “future of how we need to feed people,” a group of scientists and researchers from Washington State University (WSU) enjoyed some “smoky, and mildly salty” pork sausage earlier this month — derived from gene-edited pigs.
The WSU research team recently received approval from the U.S. Food and Drug Administration (FDA) to allow pork meat from gene-edited pigs into the human food supply — resulting in the celebratory barbecue featuring sausage with “a good snap to the casings … just like regular pork.”
The FDA approval, which does not appear on the agency’s website, is investigational and limited to the specific pigs raised by the research team for this purpose. It is touted as evidence that “gene-editing livestock to quickly produce desirable traits for improved food production is a viable strategy for helping feed the planet’s growing population.”
However, some scientists and food safety advocates question the safety of the gene-editing technology — CRISPR (clustered regularly interspaced short palindromic repeats) — used by the WSU researchers and backed by investors like Bill Gates, and wonder if the products produced by the technology are really safe for human consumption.
‘Gene-edited meats could be mass produced for human consumption in 10 years’
CRISPR acts as a “precise pair of molecular scissors that can cut a target DNA sequence, directed by a customizable guide.”…