Global Insights into Cultured Meat: Uncovering Production Processes, Potential Hazards, Regulatory Frameworks, and...

Area of Science:

• Food Science and Technology
• Biotechnology
• Regulatory Science

Background:

• Cell-based meat production is an emerging field with complex processes.
• Existing regulations and hazard analyses for cultured meat are limited but expanding globally.
• Understanding potential risks is crucial for safe commercialization.

Purpose of the Study:

• To conduct a scoping review of cell-based meat production processes.
• To identify potential health hazards and critical control points in cultured meat production.
• To analyze existing and developing regulatory guidelines for cell-based meat.

Main Methods:

• Systematic search of eight electronic databases and government websites for studies and documents published since 2013.
• Inclusion criteria focused on cultured meat production, health hazards, and regulatory guidelines, excluding studies without hazard analysis.
• Data extraction and analysis of 35 studies and 45 regulatory/guidance documents.

Main Results:

• Cultured meat production protocols are established, with identified potential hazards including chemical, biological, and physical risks.
• Key safety concerns involve genetic stability, microbiological contamination, substance exposure, toxicity, and nutritional aspects.
• Regulatory and guidance documents are limited but increasing worldwide, with no standardized testing approach currently available.

Conclusions:

• Clear, updated regulations and supervision are essential for the development and commercialization of cell-based meat.
• Implementing effective hazard and safety assessment strategies, such as Hazard Analysis and Critical Control Points (HACCP), is recommended.
• Ongoing research and formulation by regulatory agencies globally are addressing the safety and regulatory landscape for cultured meat.