ReviewAdvances in biochemical engineering/biotechnology2026
Safety Aspects of Cell Culture-Derived Food for Human Consumption.
Review in Advances in biochemical engineering/biotechnology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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5 authors.
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Abstract
The emergence of cell culture-derived foods such as cultured meat and seafood could represent a transformative shift in the food production system. However, the novel nature of these products raises safety considerations that must be addressed prior to market entry. This chapter provides a comprehensive overview of the safety assessment framework for cell culture-derived foods intended for human consumption. It summarises the critical components of the risk assessment to be applied, including cell line selection, gene editing and genetic modification of cell lines, culture media composition, nutritional information, and toxicological considerations. Special attention is given to potential risks such as contamination, genetic instability, allergenicity, and unintended effects from novel ingredients or culture media components. The chapter also explores current research gaps that need to be considered to ensure safety and support innovation in the food sector.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.