Molecular Biology and Food Safety

All of these avenues - use of kairomone attractant, and spray adjuvant, phenolic antioxidants, and other factors that reduce aflatoxin biosynthesis - have the same potential result, to reduce aflatoxin levels in commercial nuts so as to preserve traditional markets and keep the products safe as well as healthy for consumers, and do so without, or with minimal use of synthetic insecticide and fungicides. 

Genetically modified foods are a reality already in some parts of the world. In the 

90% of soybeans are genetically transformed to be herbicide-resistant 80% of cotton is transformed for resistance to herbicides and, through incorporation of Bacillus thuriengensis, to various insect pests and 50% of field corn is similarly modified for both herbicide and insect resistance [4], None of the crops are used directly for human food, although food use is made of corn and cottonseed oil from genetically modified corn and cotton and the bulk of the transformed soybeans and corn, and cottonseed meal, are fed to animals which enter the human food supply. End-user and consumer nonacceptance of genetically modified foods continues in many quarters. 

Research is under way to reduce or eliminate any real or perceived risks due to genetically modified food, so that public and political acceptance can proceed 

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