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City Geneva / Brussels / / Country Switzerland / / Facility International Life Science Institute / / IndustryTerm final food / food matrix / food ingredients / beverage uses / food technologists / immune systems / expression products / gene product / biotechnology / end-products / food processing / particular food / insertion site / food production / food supply / intended food use / food production3 / food safety / appropriate representative gastric and intestinal model systems / food production microorganisms / dairy products / chemical entities / secondary metabolic products / appropriate systems / food processing uses / food products / chemical / respective food matrix / food production workers / food additives / food components / chemicals / processed food / food product / final food product / food / using the traditional food production microorganisms / / MedicalCondition allergy / gluten-sensitive enteropathy / chronic toxicity/ carcinogenicity / allergic reactions / chronic diseases / / MedicalTreatment antibiotics / / Organization World Health Organization / United Nations / US Federal Reserve / International Life Science Institute / OECD / Joint FAO/WHO Expert Committee on Food Additives / / Position representative / General / / Technology Biotechnology / genotype / recombination / recombinant DNA / / SocialTag 
-1- GUIDELINE FOR THE CONDUCT OF FOOD SAFETY ASSESSMENT OF FOODS PRODUCED USING RECOMBINANT-DNA MICROORGANISMS CAC/GL[removed]SECTION 1 – SCOPE