欧盟的养殖肉类:立法背景和食品安全问题

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
D. Lanzoni , R. Rebucci , G. Formici , F. Cheli , G. Ragone , A. Baldi , L. Violini , T.S. Sundaram , C. Giromini
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引用次数: 0

摘要

目前的粮食系统排放的气体约占全球总排放量的三分之一,被认为是造成资源枯竭的主要原因之一。因此,科研人员正在研究新的替代品,以满足到 2050 年将达到 90-110 亿的不断增长的人口的需要。其中,细胞肉(又称培养肉)是一种可能的解决方案。它是细胞农业这一更大科学分支的一部分,其目标是利用单个细胞而非整个生物体生产食物,并追踪其分子特征。然而,迄今为止,人们对培养肉的看法并不一致。因此,本综述旨在深入探讨现行的欧洲立法框架,该框架反映了一种 "预防性方法",其假设是这些创新食品需要进行仔细的风险评估,以保障消费者的健康。在这种情况下,通过对可能存在的风险进行评估,不仅可以确定生产链各阶段(增殖、分化、支架、成熟和销售)的主要关键点,还可以根据欧洲食品安全局(EFSA)的建议确定解决方案。此外,还审查了与感官和营养特性有关的主要挑战。最后,还研究了未来可能出现的市场,这些市场将补充传统肉类市场,为消费者提供产品,因为消费者对这种新产品的接受程度仍持怀疑态度。虽然还需要进一步调查,但市场多样化需求的不断增长和与粮食短缺相关的食品安全机会,以及养殖肉类商业化的合理性,都将为养殖肉类的有益定位提供机会。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Cultured meat in the European Union: Legislative context and food safety issues

Cultured meat in the European Union: Legislative context and food safety issues

The current food system, which is responsible for about one third of all global gas emissions, is considered one of the main causes of resource depletion. For this reason, scientific research is investigating new alternatives capable of feeding an ever-growing population that is set to reach 9–11 billion by 2050. Among these, cell-based meat, also called cultured meat, is one possible solution. It is part of a larger branch of science called cellular agriculture, whose goal is to produce food from individual cells rather than whole organisms, tracing their molecular profile. To date, however, cultured meat aroused conflicting opinions. For this reason, the aim of this review was to take an in-depth look at the current European legislative framework, which reflects a ‘precautionary approach' based on the assumption that these innovative foods require careful risk assessment to safeguard consumer health. In this context, the assessment of possible risks made it possible not only to identify the main critical points during each stage of the production chain (proliferation, differentiation, scaffolding, maturation and marketing), but also to identify solutions in accordance with the recommendations of the European Food Safety Authority (EFSA). Further, the main challenges related to organoleptic and nutritional properties have been reviewed.. Finally, possible future markets were studied, which would complement that of traditional meat, implementing the offer for the consumer, who is still sceptical about the acceptance of this new product. Although further investigation is needed, the growing demand for market diversification and the food security opportunities associated with food shortages, as well as justifying the commercialisation of cultured meat, would present an opportunity to position cultured meat as beneficial.

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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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