During the process of inserting a gene of one organism successfully into the genome of another, as most of you probably know, an Antibiotic Resistant Marker (ARM) is attached to the gene that is to be transfered, this is done so that when the entire process is complete it is possible to tell which cells actually got the new gene (because they wont die of the antibiotic when exposed to it) and those that failed to get the gene will die.
anyway...
my concern is this, studies have shown that the genetic material of our food can last up to four days after digestion, so is it possible that the antibiotic resistant cells in our genetically engineered food could exchange their resistant genes with the bacteria along our digestive tract? If so, leaving us with new strains of virus/bacteria?
ALSO, I wonder, since the "one gene-one protein" has long been proven false, what are the odds of one of these genes (say antifreeze from a fish put into a vegetable) producing a different protein -a bad one?
I dont know if this gets much talk in the U.K and elsewhere...but it sure doesnt in the States.