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As the U.S. Food and Drug Administration (FDA) considers approving a genetically modified (GM) Atlantic salmon (Salmo salar), it faces fundamental questions of risk analysis and impact assessment. The GM salmon-whose genome contains an inserted growth gene from Pacific chinook salmon (Oncorhynchus tshawytscha) and a switch-on gene from ocean pout (Zoarces americanus)-would be the first transgenic animal approved for human consumption in the United States (1, 2). But the mechanism for its approval, FDA's new animal drug application (NADA) process (2), narrowly examines only the risks of each GM salmon compared with a non-GM salmon (2, 3). This approach fails to acknowledge that the new product's attributes may affect total production and consumption of salmon. This potentially excludes major human health and environmental impacts, both benefits and risks. Regulators need to consider the full scope of such impacts in risk analyses to avoid unintended consequences (4), yet FDA does not consider ancillary benefits and risks from salmon market expansion (2, 3), a result of what may be an overly narrow interpretation of statutes.

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"USC researcher experiments with changing ocean chemistry Jan. 19, 2011 | Molly Peterson | KPCC In his lab, USC's Dave Hutchins is simulating possible future atmospheres and temperatures for the Earth. He says he's trying to figure out how tiny organisms that form the base of the food web will react to a more carbon-intense ocean. Burning fossil fuels doesn't just put more carbon into the atmosphere and help warm the climate. It's also changing the chemistry of sea water. KPCC's Molly Peterson visits a University of Southern California researcher who studies the consequences of a more corrosive ocean. Tailpipes and refineries and smokestacks as far as the eye can see in Los Angeles symbolize the way people change the planet's climate. They remind Dave Hutchins that the ocean's changing too. Hutchins teaches marine biology at USC. He says about a third of all the carbon, or CO2, that people have pushed into earth's atmosphere ends up in sea water - "which is a good thing for us because if the ocean hadn't taken up that CO2 the greenhouse effect would be far more advanced than it is." He smiles. Hutchins says that carbon is probably not so good for the ocean. "The more carbon dioxide that enters the ocean the more acidic the ocean gets." On the pH scale, smaller numbers represent more acidity. The Monterey Bay Aquarium Research Institute estimates we've pumped 500 million tons of carbon into the world's oceans. Dave Hutchins at USC says that carbon has already lowered the pH value for sea water. "By the end of this century we are going to have increased the amount of acid in the ocean by maybe 200 percent over natural pre-industrial levels," he says. "So we are driving the chemistry of the ocean into new territory - into areas that it has never seen." Hutchins is one of dozens of scientists who study the ripples of that new chemistry into the marine ecosystem. Now for an aside. I make bubbly water at home with a soda machine, and to do that, I pump ca