Genetically Modified Microorganisms: Harmful or Helpful?

The history of humanity and economic growth have always been associated with a range of foods, such as bread, beer, wine, meat, and dairy products. Knowledge of the microorganisms involved in food processing and preservation has increased over the last 200 years and the rapid development of molecular biology techniques has allowed a deeper understanding of the genetic backgrounds and specific microbial metabolic pathways. Therefore the genetic improvement of microbial strains involved in food processing may represent a viable solution for globalization of the food and agriculture markets. This chapter deals with some of the most relevant results obtained when using genetically modified lactic acid bacteria and yeast in the food industry. The benefits and hazards are discussed and a glimpse into the current legislation and public concerns is also provided.