Human Practices
Thinking of everyone around us.
Synthetic Biology: A Two-edged sword
"We can do things the cheap way, the simple way, for the short-term and without regard for the future. Or, we can make the extra effort, do the hard work, absorb the criticism and make decisions that will cause a better future” (Mike Rounds [1]). Synthetic biology is one area that is highly affected by this point of view. The technology is a two-edged sword with the ability to save and improve many lives or to place the lives of many into danger, perhaps irreversibly. Those involved in it have the responsibility to ensure that their decisions consider not just the economic benefit of a potential solution but also the moral implications and the health and environmental impact that could arise.
The debate on whether this technology can be implemented safely rages especially fiercely in the realm of food production. Although the world seems to be headed in the direction of accepting genetic engineering, it is apparent that it will be a process that will take many years, continued research on both the potential benefits and safety of the technology, and the development of regulations to help guide its use. The extension of current standards to include genetic engineering is an issue that is constantly debated. One such standard is the GRAS standard which stands for generally regarded as safe. It is of particular importance to our project as it deals with the dairy industry which does allow for the use of microbes in food production but has yet to allow their genetic modification.GRAS
To date, no genetically engineered starter cultures have been approved for use in the USA by the FDA, and specific criteria for approval has yet to be established [2, 3]. This lack of approval is commonly attributed to a lack of consumer knowledge and understanding [3]. Because of the countless foreseeable benefits using genetically engineered starter cultures and the amount of increased potential profits in industrial cheese production, scientist continue research into the area and remain optimistic for future approval [3]. Generally recognized as safe (GRAS) is a status given by the USDA for allowable food additives. L. lactis is a GRAS organism, having FDA approval for food-grade applications [4]. Because the promoters and all subsequent genetic elements incorporated within this project are of lactococcal origin, it is a reasonable assumption that they should rationally meet the requirements of being considered GRAS, making this a promising model for P335 lytic phage detection and defense in future approved genetically engineered starter cultures [4].
Cheese Factory Tour with Carl Brotherson
The USU iGEM team met with Carl Brotherson, Associate Director of the Western Dairy center to learn more about the cheese-making process. Carl is very familiar with methods and techniques of the production of cheese. During the meeting Carl explained different types of bacteria used and various methods of creating different types of cheese. Carl specifically noted stages of the process where phage infection becomes a concern, which is where the iGEM project should come in handy: preventing phage from ruining a batch of cheese. He also spent some time describing GRAS and how these standards affect what can be done about preventing phage from infecting cheese starter cultures. After the information session Carl also gave a tour of the facilities and explained the different machines used in the factory.
STEAM EXPO: USU Eastern Blanding Campus April 10 & 11 2015
of synthetic biology. Research and the accomplishments of former USU iGEM teams were the main attractions, and the scope of the iGEM competition was used to explain the wide development of genetic engineering at high school and undergraduate levels.
