The possible effects of genetically modified foods on food safety are as follows: genetically modified foods-cartoons involving hidden dangers and safety and toxicity. Some researchers and scholars believe that artificially extracting and adding genes may achieve some expected results, but it will also increase and accumulate trace toxins in food.

Allergic reaction: People who are allergic to a food are sometimes allergic to a food that was not allergic before. For example, scientists added a certain gene of corn to the genes of walnuts, wheat and shellfish, and protein also added it with the genes, so people who were allergic to corn before may be allergic to these walnuts, wheat and shellfish. Nutritionists believe that foreign genes will destroy the nutrients in food in a way that people still don't understand.

When scientists add a foreign gene to plants or bacteria, this gene will be connected with other genes. After people take this improved food, the food will transfer the drug resistance gene to the pathogenic bacteria in the human body, which will make the human body resistant to drugs.

Threats to the Environment Many transgenic varieties contain bacterial genes extracted from Bacillus, which will produce a kind of protein which is toxic to insects and pests.

For example, in the experiment, the larva of a butterfly died or developed abnormally after eating the pollen of milkweed plants containing Bacillus genes, which caused another concern of ecologists. Other species that are not within the scope of improvement may become victims of improved species. The above is for reference.