This document includes a literature synthesis of relevant terminology issues and principles of cell-based food production processes
The Food and Agriculture Organisation of the United Nations (FAO), in collaboration with the World Health Organisation (WHO), has published its first global report on the food safety aspects of cell-based food. The publication includes the results of an FAO-led expert consultation that was held in Singapore in November 2022, where a comprehensive food safety hazard identification was conducted. Hazard identification is the first step of the formal risk assessment process.
The publication was launched during a joint FAO/WHO webinar on 5 April 2023. It includes a literature synthesis of relevant terminology issues, principles of cell-based food production processes, the global landscape of regulatory frameworks and case studies from Israel, Qatar and Singapore.
Cell-based food production involves culturing cells isolated from animals to develop various end products such as muscle and fat tissues of cattle, pork, poultry, fish, crustaceans, quail or even kangaroo.
During the Expert Consultation, all potential hazards were discussed in the four stages of the cell-based food production, namely: 1) cell-sourcing; 2) cell growth and production; 3) cell harvesting; and 4) food processing. Experts agreed that while many hazards are already well known and existing equally as well in conventionally produced food, the focus may need to be put on the specific materials, inputs, ingredients (including potential allergens), and equipment that are more unique to cell-based food production.