Ong, K.J.; Tejeda-Saldana, Y.; Duffy, B.; Holmes, D.; Kukk, K.; Shatkin, J.A. Cultured Meat Safety Research Priorities: Regulatory and Governmental Perspectives. Foods2023, 12, 2645.
Ong, K.J.; Tejeda-Saldana, Y.; Duffy, B.; Holmes, D.; Kukk, K.; Shatkin, J.A. Cultured Meat Safety Research Priorities: Regulatory and Governmental Perspectives. Foods 2023, 12, 2645.
Ong, K.J.; Tejeda-Saldana, Y.; Duffy, B.; Holmes, D.; Kukk, K.; Shatkin, J.A. Cultured Meat Safety Research Priorities: Regulatory and Governmental Perspectives. Foods2023, 12, 2645.
Ong, K.J.; Tejeda-Saldana, Y.; Duffy, B.; Holmes, D.; Kukk, K.; Shatkin, J.A. Cultured Meat Safety Research Priorities: Regulatory and Governmental Perspectives. Foods 2023, 12, 2645.
Abstract
As with every new technology, safety demonstration is a critical component of bringing products to market and gaining public acceptance for cultured meat and seafood. This manuscript develops research priorities from the findings from a series of interviews and workshops with governmental scientists and regulators from food safety agencies in fifteen jurisdictions globally. The interviews and workshops aimed to identify the key safety questions and priority areas of research. Participants raised questions about which aspects of cultured meat and seafood production are novel, and the implications of the paucity of public information on the topic. Novel parameters and targets may require the development of new analytical methods or adaptation and validation of existing ones, including for a diversity of product types and processes. Participants emphasized that data sharing of these efforts would be valuable, similar to those already developed and used in the food and pharmaceutical fields. Contributions to such databases from the private and public sectors would speed general understanding as well as efforts to make evaluations more efficient. In turn, these resources, combined with transparent risk assessment, will be critical elements of building consumer trust in cultured meat and seafood products.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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