RESEARCH ARTICLE

Safety Aspects of Cell Culture-Derived Food for Human Consumption.

Advances in biochemical engineering/biotechnology · 9 August 2026 · DOI 10.1007/10_2026_333

Cell culture-derived meat and seafood were examined through a review of the safety framework needed before products reach consumers. The chapter organizes risk assessment around cell-line choice, genetic engineering or modification, growth-medium composition, nutritional characteristics and toxicology. It identifies contamination, genome instability, allergic responses, and unexpected consequences of new ingredients or medium components as areas requiring scrutiny. It also maps gaps in current research that regulators and developers must address when evaluating these foods and developing the sector.