We don’t have a standard test to prove that all traces of GMO germs or their genetic leftovers are completely gone from the purified enzymes used to make cheese in factories.

The study shows that the enzyme made using genetically modified fungus is cleaned well enough to remove all living cells and their DNA, and scientists checked for this. This supports the idea that while we can check for leftover DNA in these products, there’s no single standard way to do it across all products.

The study shows that current tests miss a lot of leftover bits from genetically modified bacteria in purified products, and better custom tests are needed. This supports the idea that we don’t have a standard way to make sure these products are completely clean.