Cultured Meat Safety Research Priorities: Regulatory and Governmental Perspectives

Overview

Who: Kimberly J. Ong, Yadira Tejeda-Saldana, Breanna Duffy, Dwayne Holmes, Kora Kukk , Jo Anne Shatkin

Published: July 8, 2023

Where: Foods

Key Takeaway: Regulators and governmental scientists provide a “wish list” for safety research

Research Topics: food safety

Summary

Kimberly Ong et al. examine the research priorities for cultured meat and seafood safety identified through a series of interviews and workshops with governmental scientists and regulators from food safety agencies in fifteen jurisdictions around the world. The study identifies topics that require more information to assess the safety of cultured meat products, such as novel processes, inputs, and product compositions. Participants suggest that novel parameters and targets for the safety assessment of cultured meat may require the development of new analytical methods or the substantiation and adaptation of existing approaches. However, participants are generally confident that existing approaches for food safety demonstration could be adapted and applied with additional research. In addition, participants emphasize the need for more public research and data sharing, and that the development of open databases could accelerate cultured meat’s path to markets worldwide.

This publication is part of the Culture Meat Safety Initiation Phase II .

Go to Publication