Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 8 1 2022 07 07 1 9 Mahsa Alikord Tehran University of Medical Sciences, Mohadeseh Pirhadi TUMS Samira Shokri TUMS Nabi Shariatifar Division of Food Safety & Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran 2021 06 19 2021 12 14 The technology of genetically modified (GM) food can overwhelm agricultural and nutritional difficulties in the food industry, food safety and security by increasing resistance to pests and herbicides, drought tolerance, rapid ripening and ultimately increasing yield and food quality. However, in the last few decades, significant dangers of GM foods to humans, animals, and the environment have been identified. Nevertheless, there is insufficient scientific evidence to prove the harmful effects of these foods on human and animal health. In this article, several advantages and disadvantages of this technology are reviewed. Therefore, it is necessary to perform all the requested risk assessments before releasing any GM product and next post-release checking to track probable gene flow and limit any possible contamination of the food chain catastrophe. Therefore, the safe use of this technology, in compliance with all protocols of environmental health and safety assessment at the national and international levels is demanded. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/314 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/314/182