Of rapid development in recent years, cellular agriculture technology has emerged as an alternative to solve many food system problems. The successful combination of knowledge from fields such as biotechnology, tissue engineering and molecular biology enables the production of food products using cell culture, like cultivated meat. As the technology advances, so does the challenge for regulatory authorities. Regulatory agencies must obtain reliable technical-scientific information to base their regulatory authorization of different products in an environment whose technology advancements are disruptive, varied and most often protected within companies. At the same time, entrepreneurs and scientists require more precise guidelines to conduct the development of their products properly and swiftly. In this scenario, a key issue for regulation and technology development concerns the food safety of cultivated meat products.
Attesting food safety is a prerequisite for product commercialization and the first concern of regulatory agencies. Hence, after suggestion of the Brazilian Health Regulatory Agency (ANVISA) and the Brazilian Ministry of Agriculture, Livestock, and Food Supply (MAPA), the Good Food Institute (GFI) Brazil in collaboration with the University of Campinas (UNICAMP) has developed the present study.
This study aimed to establish a Food Safety Plan for a cultivated meat target product and contribute toward assessing the safety aspects of cultivated meat production by employing the Hazard Analysis and Critical Control Points (HACCP) approach.
Hazard analysis was performed according to FAO (1998), FDA (2022), and Codex Alimentarius (CAC, 2020) guidelines. Through interactive meetings, the study team developed a HACCP plan for the cultivated meat burguer. Besides the process flow diagram and worksheets used, we also present the research priorities identified during the study.
Lastly, we hope the information presented here may provide the basis for future food safety studies, indicating some steps toward ensuring the food safety of cell culture food products and assisting all stakeholders interested in assuring safe cultivated meat production.
