An assessment of hazards in cell-based meat products has found considerable gaps in knowledge.

There are several areas where data is lacking or information is required to manage the risk or hazard that the products may pose. More work is needed from the cultured meat industry and by regulators to help understand the hazards of individual products, found the assessment published by the Food Standards Agency (FSA).

As of March 2023, there are no cultivated meat products permitted for sale on the British market but approval for cell-cultured chicken was granted in Singapore in late 2020 and is being looked at in the United States. It is expected that such products will come under novel food regulations in the UK. This means each one will need pre-market approval and be assessed by a panel of experts for potential risks.

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Problems may arise from contaminated reagents or air, the water bath, poorly cleaned or maintained equipment and the cell culturist not following cleaning protocols, good laboratory practices (GLP) or good manufacturing practices (GMP).

Antibiotics and fungicides, such as penicillin, streptomycin, and gentamicin are used in cell cultures to prevent infection. Some cell isolation, proliferation, and differentiation protocols also use chemicals that are toxic to humans.

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