This book addresses an important an demotionally charge dissue in the food safety arena : eating food modified by organisms whose genetic material has been intentionally tampered with to introduce traits not normally present in the original food. This subject has attracted world wide interest and is highly controversial in most countries due to differences in opini on as to the potential risks to human health and/or the environment associated with this procedure. These organisms, which are often called recombinant DNA, genetically modified,genetically engineered, bioengineered, or biotechnology manipulated organisms, are generally referred to as GMOs (genetically modified organisms), and the food is known as genetically modified or GM food. GMOs produce modified genetic material (i.e., DNA) and novel protein(s) in consumed food.