Could genetic engineering make already existing foods safer?

Increased disease resistance, in particular to postharvest diseases, can decrease levels of fungal or bacterial toxins (eg. aflatoxin).

It may be possible to modify known protein allergens to eliminate allergenicity (eg. peanut)

Disease resistant varieties may allow decreased use of fungicides and insecticides.

Modification of seed oils to decrease levels of saturated fats.

Modification of plants to restrict heavy metal deposition into seed or fruit.

Bioremediation: use of genetically-engineered plants to remove heavy metals from soils.