Sausages made from gene-edited pigs have paved the way for a potential shift in the human food chain. A team of researchers at Washington State University cooked up sausages from five 2-year-old genetically edited pigs as part of a successful test case.
Professor Jon Oatley, from the college’s School of Molecular Biosciences, led the study and obtained FDA food-use authorization for the pigs, demonstrating the safety of consuming food derived from animals edited using CRISPR technology.
The researchers aim to enhance desirable traits for improved food production and meat quality, addressing the global challenge of feeding a growing population. Although research on other livestock species, including cattle, goats, and sheep, is also ongoing, progress has been faster with pigs due to their shorter generation interval and larger litters.
While the FDA authorization currently applies only to Oatley’s research, the team plans to pursue food-use authorization for other species in the future. The breakthrough holds significant implications for protein sources, particularly in developing nations.
Reporting for WGRT – Choze Powell
