Debate rages over the safety of genetically modified foods, usually concerning such mass farmed products as corn, soy, and tomatoes. But what about genetically modified foodborne pathogens, like E. coli? The Wall Street Journal once again gives us food for thought in Jeanne Whalen’s article on DIY “biohacking.”
A recent trend among scientifically-minded hobbyists is the manipulation of mail-ordered DNA and the development of new life forms. DNA and the equipment necessary to modify it can easily be purchased online, and a make-shift lab can be set up in a closet, garage, kitchen…virtually anywhere. Many who operate these at-home labs claim that the new strains of bacteria, viruses, or other living things that they create can be useful for pertinent research, and may lead to great discoveries like a cancer cure.
Others argue that this activity is dangerous: too much can go wrong. Volatile creations that escape the confines of the lab may breed as-yet-unknown diseases, and materials in the wrong hands become agents of bioterrorism. Those who fear such grisly repercussions lobby for stronger regulation of genetic materials availability.
Should DNA distributors screen buyers? Should licenses be required for anyone seeking to purchase DNA? And which regulatory agencies would be responsible for this type of oversight?
These are complex questions that will need thorough research before being answered. One thing that’s certain: we have more than enough deadly strains of foodborne pathogens contaminating our food supply and causing outbreaks of foodborne illness. Manmade innovations, like the continually increasing industrialization and globalization of the food system, have made it all too easy for malevolent organisms to naturally evolve into novel and more dangerous strains. We’ll need to make every effort-perhaps including stronger DNA-availability regulation-to avoid adding to this already troubling problem.
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