The achievements in the biotechnology area, based on the genetic engineering, technological and biological progressing with good effects in the most of activities, creating an anxiety related to the potential risk for the humane health, biological diversity and the ecological stability. The authors present in this context the alimentary risks generated by the products obtained from the plants transformed genetically. They insist upon the difficulties in evaluating the risk of allergies, because nowadays doesn’t exist a prevent method regardless of the product type, the necessity of studying about the organisms recognized as the allergic factors and the legislative settlement regarding the obtaining, testing, using and commercialization the organisms genetically transformed, and also the prevention, eliminating and reducing the risks – the risk management.