Thumbnail Image

Scientific advice on cell-based food products and food safety considerations. Call for Experts

Year of publication 2022

Place of publication Rome, Italy ;

Pages 4p.

Author FAO

Publisher FAO ;

Product type Document

Last updated 18/05/2022

Language English

Also available in:
No results found.

Related items

Showing items related by metadata.

  • Thumbnail Image
    Document
    FAO Expert Consultation of Scientific Advice on cell-based food products and food safety considerations
    Biography sketches of the selected experts and resource people
    2022
    Also available in:
    No results found.
  • Thumbnail Image
  • Thumbnail Image
    Booklet
    Food safety aspects of cell-based food
    Background document two - Generic production process
    2022
    Also available in:
    No results found.
    Cell-based food production encompasses a variety of techniques and technologies that enable the production of animal proteins from in vitro grown animal or microbial cells. Most of them are currently under development and some are ready to be scaled up for commercialization. Cell-based food production can aim at producing a wide variety of products with different animal proteins from beef, pork, poultry, fish, shellfish and many others, including dairy and egg products. Therefore, it is not optimal to develop a detailed overview of the production process of cell-based food as a whole, but a generic understanding of a high-level process for cell-based food production can be illustrated. By having such a basic understanding, potential hazard identification, the first step in food safety assessment, can be initiated. To ensure the food safety of cell-based food products, it is important for the food safety competent authorities to identify specific potential hazards for effective national food control systems. The scientific literature review was conducted to provide an overview of the cell-based food production processes currently being practised. The document also illustrates a limited number of the key potential hazards that have been identified through the review of the available literature, although further work is necessary to provide a comprehensive list of food safety hazards. The document serves as a basis to initiate the first step of the appropriate food safety assessment, which will eventually support both cell-based food developers and regulators worldwide in making informed decisions on setting up food safety assurance systems.
Show more

Users also downloaded

Showing related downloaded files

No results found.