The transfer of genes from commonly allergenic organisms to non-allergic organisms is highly discouraged unless this crossover of two different organisms can demonstrate the protein product of the transferred gene is not allergenic. Generally speaking, if a scientist mixes two different genes, with one being an allergen and the other one not, can produce a food source that could possibly cause an allergic reaction when ingested. Foods developed using traditional breeding methods are not necessarily tested for allergenicity, protocols for the testing of GM foods for potential allergens are in place by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). Thankfully, no allergic effects have been found in any GM foods currently on the market. However, there is a chance it can still occur for a few individuals as the risk is still there.