Ensuring the food safety of cell-based food

Cell-based food production, also known as cellular agriculture, involves culturing cells isolated from animals followed by processing to produce food products that are comparable to the corresponding animal versions, such as meat, poultry, aquatic products, daily products and eggs. Masami Takeuchi, FAO Food Safety Officer, explains that while this production system is a new, the methods of ensuring food safety are similar to those used in other forms of agriculture. This educational video shows the various food safety measures used in producing cell-based steak at Aleph Farms, in Rehovot, Israel. Read about FAO’s work on the safety of cell-based food

29/11/2022