T-bone Clone
U.S - FDA To Lift Ban Tied To New Science
2 April 2007
1 minute read
Regulators are taking a giant step closer today to let stores and restaurants sell cloned T-bone steaks and pork chops - all designed to be tastier, healthier and cheaper.
After a five-year moratorium on the sale of food from cloned farm animals, the U.S. Food and Drug Administration is wrapping up its public comments today on lifting the ban for using meats from cloned animal and their offspring.
Food industry experts expect the FDA to give the green light later this year - following a five-year study - to a wide variety of cloned animal projects under way for more than a decade.
"The agency has a long history of supporting what the food industry wants, as long as there's adequate science to work with," said Dr. Jonathan Probber, a food industry consultant.
"It's clear there will be a number of limited projects - the food industry is spending enormously on this research."
What the industry wants most, he said, is the ability to get meat more cheaply and with more controls over animal-borne diseases such as so-called mad cow and bird flu maladies.
