After more than five years of study, the Food and Drug Administration concluded that cloned livestock is "virtually indistinguishable" from conventional livestock.What I want to know is, where do they get the "virtually"? A cloned animal is (supposed to be) genetically identical to its "parent," so the FDA isn't telling them apart that way. Perhaps there's some developmental signature that arises when you create an embryo from an adult cell, like telomere length? Whatever it is, I can't think of any difference between a clone and a "natural" animal that would have an adverse effect on whoever eats the steak - and neither, apparently, could the FDA.
28 December 2006
From the New York Times (via the AP), "F.D.A. Says Food From Cloned Animals Is Safe: