From hot dogs to crispy bacon, by 2026, many food staples in the US will utilize gene-edited meat. Indeed, the US Food and Drug Administration (FDA) has recently given the green light to the agricultural use of certain genetically enhanced pigs. Other global regulators may soon follow suit.
But should we be concerned? Is this modified pork safe? And what about the ethics of creating these pigs?
Firstly, it’s important to note that not all gene-edited animals are produced in a laboratory setting. Instead, these livestock come from animals whose DNA has been modified early in their development, often conferring advantageous traits starting from a single cell or fertilized egg.
This gene editing isn’t focused on enhancing pork flavor; it’s primarily aimed at safeguarding the pigs from diseases.
For instance, a UK company is currently developing genetic modifications in pigs that render them resistant to Porcine Reproductive and Respiratory Syndrome (PRRS), a virus that significantly weakens the immune system of pigs. PRRS poses a serious threat, leading to the deaths of piglets, miscarriages in pregnant sows, and increased vulnerability to other infections.
These genetically enhanced pigs are significant particularly because there is currently no effective vaccine for PRRS.
The stakes are high, with efforts to manage PRRS costing the US pork industry about $1.2 billion (£878 million) each year.
When the virus does break through, the implications can be dire. In 2006, a pandemic in China infected over 2 million pigs, resulting in 400,000 deaths.
CRISPR Bacon
How much have these pigs really changed? That’s a valid concern. However, the actual modifications are surprisingly minor.
To combat the PRRS virus, scientists have edited out a portion of the CD163 protein in the pig’s DNA, which the virus uses to invade pig cells.
Pigs with this genetic modification show resistance to nearly all known strains of PRRS, but they are otherwise similar to conventional pigs. Despite initial fears that viruses could evolve to bypass edited proteins, this hasn’t occurred.
Dr. Christine Tait-Burkard, a researcher at the University of Edinburgh’s Roslin Institute, describes the original CD163 protein as “like nine beads on a string,” with only one bead—the fifth one—removed during editing.
This minor alteration is sufficient to block viral infection, she elucidates, while not significantly affecting other protein functions (such as those involved in clearing damaged red blood cells).
Interestingly, the gene rearrangement could also occur naturally in some pigs. “It’s possible there is a pig somewhere in the world resistant to this virus,” Tait-Burkard states. “However, we don’t have the luxury of time for natural breeding, so we must utilize biotechnology to introduce it into our breeding programs.”
The editing employs a toolkit known as CRISPR, a Nobel Prize-winning technology that has gained popularity in scientific research for its efficiency, precision, and affordability. The CRISPR tool uses a “guide” sequence to target DNA, employing protein “scissors”—naturally occurring proteins found in bacteria—to make necessary cuts. Minor adjustments, such as those seen in PRRS-resistant pigs, disable particular genes.
A New Norm?
Once they hit grocery store shelves, PRRS-resistant pigs are expected to become the first widely consumed gene-edited animals. However, they are not the first genetically modified products available to consumers.
Hypoallergenic “Gal Safe” Pork, designed for consumers with meat allergies, received approval in 2020. In 2022, the FDA also approved a type of cow known as Smooth cow—a breed enhanced with traits from naturally occurring genetic variants in tropical cows for shorter hair and better heat recovery. Additionally, genetically modified “Aquadvantage” Salmon is available in the US, albeit primarily sold in restaurants.
The situation is more complex across the Atlantic. As it stands, gene-edited foods cannot be marketed in the EU, and legislation for Genetic Technology (Precision Breeding) in the UK lays groundwork for breeding gene-edited crops, but it has not yet been extended to animals.
Even if regulations evolve globally, will consumers be eager to purchase gene-edited sausages and bacon?
The labeling for this new gene-edited pork remains undecided, but Dr. Katie Sanders, a communications specialist at North Carolina State University, suggests that there is greater potential for consumer acceptance compared to traditional genetically modified (GM) foods. This perception stems from the belief that gene-edited products appear more natural.
In the past, genetically modified (GM) crops stirred up fears and headlines focused on “frankenfood.” However, many of these crops were ultimately approved, with most scientists considering them safe for consumption. These GM crops often incorporate foreign genes—like “Bt” corn, which carries genes from the bacterium Bacillus thuringiensis to repel insect pests.
In contrast, the current wave of CRISPR-edited foods only features modifications that could naturally occur within the species. Scientists have not created an entirely new variety of pigs.
Sanders and her colleagues, along with associate professor Jean Parera at Texas A&M University, conducted a national survey of more than 2,000 Americans to gauge attitudes towards CRISPR-edited pork. While results await publication, Sanders notes that respondents generally indicated a likelihood to purchase CRISPR-edited pork.
This trend was especially noted in urban populations (compared to rural ones) and among those with lower educational attainment (as opposed to individuals with degrees).
When asked how producers can persuade more consumers to adopt gene-edited meat, Parrella emphasized the importance of “responsible use and ethical considerations surrounding CRISPR applications.”
Initial marketing of PRRS-resistant pigs highlights these ethical considerations, demonstrating they have been addressed. A division of the industry, known as The Pig Improvement Company—yes, that’s its actual name—underscores benefits like enhanced animal welfare, reduced antibiotic reliance, and positive environmental effects.
If their messaging resonates, could more gene-edited animals find their way to our dinner tables? Perhaps. Scientists at the Roslin Institute are currently researching edits to combat other livestock diseases, including the bovine diarrhea virus.
However, Tait-Burkard cautions that engineering resistance to specific viruses, like avian influenza, may pose more significant challenges or require edits harmful to animal cells. The proteins they edited for pig PRR resistance are “excellent targets,” but they are challenging to identify.
For traits linked to productivity, such as improved breeding and meat quality, the agricultural sector is already refining efficient breeding techniques to achieve these objectives. As such, it’s unlikely that costly gene editing will be utilized to create “super” meat anytime soon.
Nonetheless, if gene editing can enhance animal protection, minimize antibiotics, and alleviate environmental burdens, it could swiftly transition from novelty to normalcy—provided animal welfare remains uncompromised.
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Source: www.sciencefocus.com
