Global Insights into Cultured Meat: Uncovering Production Processes, Potential Hazards, Regulatory Frameworks, and Key Challenges—A Scoping Review

Foods, Journal Year: 2025, Volume and Issue: 14(1), P. 129 - 129

Published: Jan. 4, 2025

This scoping review aims to understand the cell-based meat production process, including regulations, potential hazards, and critical points of this production. includes studies on cultured processes, health regulatory guidelines, excluding those without hazard analysis, incomplete texts, or published before 2013. The search was performed in eight electronic databases (MEDLINE, Web Science, Embase, Cochrane Library, Scopus, LILACS, Google Scholar) using MeSH terms adaptations for each database. local regulations guideline documents complemented by a manual websites governments agencies from different regions (e.g., FDA, FAO, EFSA, USDA, Health Canada, EC, EU, ANVISA/Brazil, MAPA/Brazil, FSANZ, SFA). step involved reading full texts confirm eligibility extract key data, author, year, country, study design, objectives, results, protocols, control measures, followed data analysis. A comprehensive yielded 1185 46 guidance documents. After removing duplicate applying criteria titles, abstracts 35 45 were included. protocols are well-established, highlighting hazards points. Although limited, they expanding globally. development commercialization require clear, up-to-date supervision, which being studied formulated worldwide. Cultured presents some (chemical, biological, physical) that food safety considerations: (i) genetic stability cells/cell lines; (ii) microbiological related cell (iii) exposure substances used process; (iv) toxicity allergenicity product its component population; (v) post-harvest contamination; (vi) chemical contamination/residue levels; (vii) nutritional aspects/risks. Currently, no standardized testing approach exists meat. However, effective assessment strategies, such as HACCP combined with best practices, should be implemented throughout process.

Language: Английский

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3D bioprinting: Advancing the future of food production layer by layer

Food Chemistry, Journal Year: 2025, Volume and Issue: 471, P. 142828 - 142828

Published: Jan. 9, 2025

Language: Английский

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Decoding ex vivo tissue-like growth of fish vs mammalian cells as scalable cell-based food

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 105019 - 105019

Published: April 1, 2025

Language: Английский

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Enzymes in the production of cultivated meat products

Systems Microbiology and Biomanufacturing, Journal Year: 2024, Volume and Issue: unknown

Published: June 27, 2024

Language: Английский

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