How Do Microbial Safety Issues Associated With Meat Apply to Cell Cultivated Products?

Abstract

Cell cultivated products (CCPs) represent a rapidly emerging sector within the global food industry. These encompass a variety of foods produced through innovative processes that hold the potential to significantly enhance environmental sustainability, animal welfare and nutritional availability. Unlike traditional meat production, which involves animal slaughter and extensive farming practices, CCPs are derived from cells isolated from animals or plants, cultivated in a controlled environment and then harvested to create the final food product or food ingredient. This method enables the production of ‘meat-like products’ without the need for traditional agricultural methods. Certain microorganisms (bacteria, yeast, fungi, microalgae) can also be grown in culture to produce alternative pro