How can I determine if I'm consuming cloned meat?

For years, we've adorned our homes and gardens with cloned plants. Plants grown from cuttings are essentially clones, as they reproduce asexually and are genetic replicas of the parent plant. However, the notion of consuming meat or milk from cloned animals evokes significant unease among many people. In fact, a substantial portion of the population feels this way. The FDA declared on December 26, 2006, that meat from cloned cows, goats, and pigs is safe to eat, and the same applies to milk from cows and goats. Yet, a 2006 study by the International Food Information Council revealed that 54 percent of Americans are against its introduction into the market [source: Kaplan].

By definition, a cloned animal is a perfect genetic replica of its "parent." This implies that the composition of its milk or meat would be identical to that of the animal whose DNA was used to create it. To clone an animal, such as a pig, a donor egg is taken from a female pig, and its nucleus is removed. The nucleus of a cell from another pig is then inserted into the egg, which now contains the latter pig's DNA. An electric current stimulates the egg to begin growing, resulting in a genetic copy, or clone, of the original pig.

On January 15, 2008, nearly a year after its initial announcement, the FDA finalized its safety ruling, approving the sale of meat and milk from the offspring of cloned animals. These offspring are not considered clones since they are the result of natural breeding between cloned parents. The USDA also urged manufacturers to avoid selling products from actual cloned animals to allow the market to adapt to the technology. In addition to widespread public opposition, cloning is an expensive endeavor, costing over $15,000 for a single cow [source: Pacella].

In September 2008, the FDA revealed that cloned meat and milk might already be part of the nation's food supply. What does this imply for consumers who may find the idea of consuming cloned meat unappetizing?

Cloned Meat Labeling

Cloning livestock has been practiced since at least 1998. In 2003, the FDA implemented a voluntary moratorium on food products derived from cloned animals and their offspring until safety concerns could be thoroughly evaluated. Scientists studying cloned livestock for the FDA concluded that there is no detectable difference between products from clones and those from non-clones.

Milk, meat, and other animal products available in stores before the 2003 ban were never labeled as originating from clones, and the subsequent ban depended on voluntary compliance within the livestock industry. So, if the idea of consuming meat or milk from cloned animals doesn't appeal to you, how can you ensure you avoid purchasing it?

Because cloning is expensive, cloned animals are mainly utilized for breeding. For example, a dairy farmer might clone the highest milk-producing cow in the herd and then use those clones to produce more high-yield offspring. The milk sold would come from these offspring, not the clones themselves, as the clones are more valuable for breeding. As of March 2008, the USDA estimated approximately 600 cloned animals were being used for breeding in the U.S. [source: Knight].

However, the FDA does not mandate special labeling for meat or milk products derived from the offspring of cloned animals. Additionally, there is no scientific method to detect whether a product originates from cloned animal lineage. This lack of transparency is a major concern for consumer advocacy groups and opponents of the FDA's decision. Manufacturers have the discretion to disclose as much or as little as they choose. Conversely, this could lead to more companies labeling their products as non-cloned to appeal to public skepticism about cloned meat.

In response to public unease, at least 13 state legislatures have proposed bills requiring some form of labeling for cloned animal products [source: Gogoi]. If enacted, these measures could challenge the livestock and biotechnology industries, which view cloning as the future of meat production. However, since scientists cannot distinguish between cloned and non-cloned meat, enforcing such laws would be challenging.

For now, the simplest way to avoid consuming products linked to cloned animals is to choose organic options. In 2007, the National Organic Program, which regulates organic food standards in the U.S., declared that cloned animal products do not meet its criteria. This means certified organic foods in the U.S. cannot include cloned animal products or those from their offspring [source: Knight].

While this debate persists in the U.S., it may soon resonate internationally. Following the FDA's 2008 decision, the European Food Safety Authority tentatively agreed that cloned food is safe but has not yet approved its sale in the European Union.