Journal of the FoodService Safety (급식외식위생학회지)

The Korean Society of Food Service Sanitation (한국급식외식위생학회)
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Food Safety and Health Issues of Cultured Meat

  • Akter, Mst Khodeza (Department of Food Science and Technology, Yeungnam University) ;
  • Kim, Myunghee (Department of Food Science and Technology, Yeungnam University)
  • Received : 2021.12.10
  • Accepted : 2021.12.31
  • Published : 2022.06.30
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Abstract

The use of cultured meat, also known as in vitro meat, is claimed to be a way of meeting the growing demand for meat worldwide in a safe and disease-free manner, without sacrificing animal and lowering greenhouse gas emissions. However, its economic feasibility is limited by its cost, scale-up complexity, public neophobia and technophobia, and an imperfect knowledge of its impacts on human health. Cultured meat, which is obtained from stem cells using tissue engineering techniques, has been described as a potential alternative to the current meat production systems, which have extensive negative effects. To ensure that a food product is safe for human consumption, it is important to consider all aspects of its life cycle. In this context, the current review analyzes the major elements of the cultured meat life cycle, including the incorrect use of chemicals, such as pesticides or antibiotics, as well as improper processing and storage methods that determine the food safety of cultured meat. The purpose of this review is to determine food safety, health issues, and the potential risks associated with cultured meat production.

Keywords

Acknowledgement

This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (2020R1A6A1A03044512).

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