Food Safety Considerations and Research Priorities for the Cultured Meat and Seafood Industry

Overview

Who: Kimberly Ong, Jeremiah Johnston, Isha Datar, Vincent Sewalt, Dwayne Holmes, Jo Anne Shatkin

Published: October 10, 2021

Where: Comprehensive Reviews in Food Science and Food Safety

Key Takeaway: This paper identifies safety hazards, evaluates existing safety assessment approaches, and suggests future research to ensure the safe commercialization of cell-cultured meat and seafood.

Research Topics: food safety

Summary

This review audits the process of producing cultured meat and seafood and attempts to identify all possible hazards that may need to be addressed by manufacturers and monitored by safety regulators.

The data which informs the paper was taken from a series of 1:1 interviews and workshops with 50 leading cultured meat and seafood companies. Each company’s manufacturing process was combined to create a broadly applicable and customizable process diagram. This diagram was subsequently used to identify hazards at each step in the manufacturing processes used by industry. Participating companies disclosed preliminary information about their safety practices which was used to identify major gaps in addressing the aforementioned hazards. The authors suggest future research they believe will reduce or eliminate the safety gaps identified in the workshops. Ultimately, this paper acts as both a checklist for regulators and a guide for researchers to ensure the safety of cell-cultured meat and seafood.

Written by Morgan Ziegelski

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Ong, K. J., Johnston, J., Datar, I., Sewalt, V., Holmes, D., & Shatkin, Jo A (2021). Food safety considerations and research priorities for the cultured meat and seafood industry. Comprehensive Reviews in Food Science and Food Safety, 1–28. http://doi.org/10.1111/1541-4337.12853

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