Zandonadi Renata Puppin, Ramos Maíra Catharina, Elias Flavia Tavares Silva, Guimarães Nathalia Sernizon
Department of Nutrition, Faculty of Health Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasilia 70910-900, DF, Brazil.
Program of Evidence for Health Policy and Technologies (PEPTS), Fiocruz Brasília, Oswaldo Cruz Foundation (Fiocruz), Asa Norte, Brasilia 70904-130, DF, Brazil.
Foods. 2025 Jan 4;14(1):129. doi: 10.3390/foods14010129.
This scoping review aims to understand the cell-based meat production process, including the regulations, potential hazards, and critical points of this production. This review includes studies on cultured meat production processes, health hazards, and regulatory guidelines, excluding those without hazard analysis, incomplete texts, or studies published before 2013. The search was performed in eight electronic databases (MEDLINE, Web of Science, Embase, Cochrane Library, Scopus, LILACS, and Google Scholar) using MeSH terms and adaptations for each database. The search for local studies on regulations and guideline documents was complemented by a manual search on the websites of governments and regulatory agencies from different regions (e.g., FDA, FAO, EFSA, USDA, Health Canada, EC, EU, ANVISA/Brazil, MAPA/Brazil, FSANZ, and SFA). This step involved reading full texts to confirm eligibility and extract key data, including author, year, country, study design, objectives, results, cultured meat protocols, health hazards, and hazard control measures, followed by data analysis. A comprehensive search of the databases yielded 1185 studies and 46 regulatory or guidance documents. After removing duplicate studies and applying eligibility criteria to titles, abstracts and full texts, 35 studies and 45 regulatory or guidance documents were included. The cultured meat production protocols are well-established, highlighting potential hazards and critical control points. Although guidance documents and regulations are limited, they are expanding globally. The development and commercialization of cultured meat require clear, and up-to-date regulations and supervision, which are being studied and formulated by regulatory agencies worldwide. Cultured meat production presents some potential hazards (chemical, biological, and physical) that require food safety considerations: (i) genetic stability of cells/cell lines; (ii) microbiological hazards related to cell lines; (iii) exposure to substances used in the production process; (iv) toxicity and allergenicity of the product or its component for the population; (v) post-harvest microbiological contamination; (vi) chemical contamination/residue levels; and (vii) nutritional aspects/risks. Currently, no standardized testing approach exists for cultured meat. However, effective hazard and safety assessment strategies, such as HACCP combined with best practices, should be implemented throughout the production process.
本综述旨在了解基于细胞的肉类生产过程，包括该生产过程的法规、潜在危害和关键点。本综述纳入了关于培养肉生产过程、健康危害和监管指南的研究，不包括那些没有危害分析、文本不完整或2013年以前发表的研究。检索在八个电子数据库（MEDLINE、Web of Science、Embase、Cochrane图书馆、Scopus、LILACS和谷歌学术）中进行，使用医学主题词（MeSH）术语并针对每个数据库进行了调整。通过在不同地区政府和监管机构（如美国食品药品监督管理局、联合国粮食及农业组织、欧洲食品安全局、美国农业部、加拿大卫生部、欧盟委员会、欧盟、巴西国家卫生监督局、巴西农业、畜牧业和供应部、澳大利亚新西兰食品标准局和新加坡食品局）的网站上进行手工检索，对关于法规和指南文件的本地研究进行补充。这一步骤包括阅读全文以确认纳入资格并提取关键数据，包括作者、年份、国家、研究设计、目标、结果、培养肉方案、健康危害和危害控制措施，随后进行数据分析。对数据库的全面检索产生了1185项研究和46份监管或指南文件。在去除重复研究并对标题、摘要和全文应用纳入标准后，纳入了35项研究和45份监管或指南文件。培养肉生产方案已成熟，突出了潜在危害和关键控制点。虽然指南文件和法规有限，但它们正在全球范围内不断扩展。培养肉的开发和商业化需要明确且最新的法规和监管，全球监管机构正在对此进行研究和制定。培养肉生产存在一些需要食品安全考量的潜在危害（化学、生物和物理方面）：（i）细胞/细胞系的遗传稳定性；（ii）与细胞系相关的微生物危害；（iii）生产过程中使用的物质的接触；（iv）产品或其成分对人群的毒性和致敏性；（v）收获后微生物污染；（vi）化学污染/残留水平；以及（vii）营养方面/风险。目前，培养肉尚无标准化的检测方法。然而，应在整个生产过程中实施有效的危害和安全评估策略，如将危害分析与关键控制点（HACCP）与最佳实践相结合。
