How safe are such laboratory-grown meats for consumption?
Two United Nations agencies released a global report to address this issue, in efforts to bring more of such foods to the dining table and assure consumers that they are safe to eat.
Released on Wednesday, the report was largely a result of a meeting among experts and officials from 15 countries and the two UN agencies in November 2022. The four-day meeting in Singapore was convened to identify the potential hazards that cell-cultured meat could harbour and ways to avoid them. Titled Food Safety Aspects of Cell-based Food, the report listed a number of possible hazards that could arise in each stage of the production process, from sourcing the cells to formulating the final nugget or steak.
The report recommended that limited amounts of antibiotics should be used. Washing can help remove or reduce the concentration of contaminants in the final product.However, the mutations alone will not pose any significant problems to consumers, said Professor William Chen, director of Nanyang Technological University’s Food Science and Technology programme.
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