Published: October 10, 2021
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.
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