On Apr. 6, 2023, the Food and Agriculture Organization (FAO), in collaboration with the World Health Organization (WHO), published its first global report on the food safety aspects of cell-based food.

The publication included 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.

While most hazards are already known and can also occur in conventionally produced food, the focus may need to be on the specific materials, inputs, ingredients including potential allergens, and equipment used in cell-based food production.

Manufacturing processes for these products vary depending on the type of cell line used such as livestock, poultry, fish, or seafood, and the final product, like a burger, steak or nuggets. However, the general process includes four production stages: target tissue or cell selection, isolation, preparation, and storage; cell proliferation and possible cell differentiation during large-scale biomass production; tissue or cell harvesting; and processing and formulation of food products.

Cell sourcing, isolation, and storage steps may introduce microbial contaminants. To prevent contamination in these stages, it is common for antibiotics to be used. Cell cultivation is also sensitive to microbial contamination so is performed under sterile conditions. During manufacturing, contamination by other bacteria, yeast, and fungi from the production environment can occur. There are also potential hazards during harvesting and processing.

Identified hazards include foreign matter, veterinary drugs, microbial toxins, additives, residues, allergens, microplastics, and pathogens. Cell lines may also come from species with limited or no history of safe food use.

As most potential food safety hazards are not new, risk-mitigating tools such as good hygiene, manufacturing, cell culture, and hazard analysis and critical control points (HACCP) practices should be considered.