Microbiology of cultivated meat: What do we know and what we still need to know?

Abstract

Background

Predictions by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) show that the human population will be around 9 to 11 billion by 2050 and the demand for food, including animal protein, should increase proportionally. Thereby, there are sustainability concerns, increased emissions of greenhouse gases, land and water use, and the occurrence of foodborne diseases linked to meat products. In this sense, cultivated meat emerges as a technological alternative that would address several of the aforementioned limitations. Cultivated meat is based on the ex-vivo culture of cells from live animals, taken by biopsy procedure, and grown in the bioreactors under controlled conditions standards.

Scope and approach

This review discusses the microbiological aspects related to cultivated meat production. Trends, research needs, and perspectives regarding the use of fetal bovine serum, rigor mortis, formulation, microbial behavior through production of cultivated meat, and shelf life were also considered.

Key findings and conclusions

The majority of key microbial contaminants of conventional meat will likely play a role for cultivated meat stability and safety. There is no scientific evidence regarding the impacts of microbial contaminants during the production process of cultivated meat as in the final product. Considering this is a bioprocess, it becomes clear that strict good hygienic manufacturing and cell culture practices must be applied during production. The preparation, consumption, and correct handling and packaging, including cooking temperature and storage, must be clearly stated on the label.