Is Cultivated Meat Safe? Common Questions Answered

David Bell
Jun 17
11 min read

Updated: Jul 17

Yes, cultivated meat is safe to eat. It’s produced in controlled environments with strict safety measures and has been approved by regulators like the FDA and Singapore’s food authority. Here's a quick overview of what you need to know:

What is it? Cultivated meat is real meat grown from animal cells in a lab, not from slaughtered animals.
Is it safe? Yes, the FDA declared it safe for consumption in 2022. It’s produced with pharmaceutical-grade safety protocols, reducing risks like bacterial contamination.
Regulations in the UK: The Food Standards Agency (FSA) has stringent processes to ensure safety, including testing and labelling requirements.
How is it made? It involves five steps: cell selection, culture, differentiation, harvesting, and processing - all under sterile conditions.
Advantages over conventional meat:
- Lower contamination risks.
- No antibiotics needed, addressing antibiotic resistance.
- Controlled production environment, unlike traditional farming.

Quick Comparison

Factor	Conventional Meat	Cultivated Meat
Pathogen Risk	High (e.g., E. coli, Salmonella)	Low (produced in sterile labs)
Antibiotic Use	Common	Rare or none
Production Process	Open, prone to contamination	Closed, highly controlled
Safety Failures	Frequent contamination cases	11.2% batch failure rate

Cultivated meat offers a safer, more controlled alternative to conventional meat while addressing concerns like foodborne illnesses and antibiotic resistance. With clear labelling and robust regulations, it’s poised to become a trusted option for consumers.

UK Regulations for Cultivated Meat

The UK regulatory framework is designed to ensure cultivated meat adheres to stringent safety standards. By implementing detailed assessments and approvals at various stages, regulators prioritise public health while supporting advancements in food technology.

Food Standards Agency's Role

The Food Standards Agency (FSA) oversees food safety and hygiene in England, Wales, and Northern Ireland. As part of its responsibilities, the FSA rigorously evaluates all cell-cultivated products (CCPs) under novel food regulations or, where applicable, GMO guidelines[5].

In 2024, the FSA introduced Europe’s first regulatory sandbox programme, backed by £1.6 million from the Department for Science, Innovation and Technology. This initiative aims to simplify safety assessments and gather scientific data, with plans to complete evaluations for two CCPs within two years. Currently, the programme is reviewing at least four applications[7][8].

"Ensuring consumers can trust the safety of new foods is one of our most crucial responsibilities. The CCP sandbox programme will enable safe innovation and allow us to keep pace with new technologies being used by the food industry to ultimately provide consumers with a wider choice of safe foods."
Professor Robin May, Chief Scientific Advisor at the FSA[7]

UK Food Safety Law Requirements

Cultivated meat products must go through the FSA’s regulated product application process, ensuring compliance with hygiene and food safety laws[5].

The application process can cost between £350,000 and £500,000 per product and often takes over two-and-a-half years[9]. To streamline approvals, the UK government is introducing measures such as a new public register to replace the current statutory instrument requirement.

Applicants must demonstrate full traceability of their products, provide clear and accurate labelling, and maintain systems to withdraw or recall products if necessary. To further support safety, the FSA has established resources like a sub-group of the Advisory Committee on Novel Foods and Processes, a Cross-Government Network, and an International Regulators Network. Additionally, the FSA may mandate extra labelling if it believes it benefits consumers[5][10].

The UK has already achieved significant progress in this area. In August 2024, London-based startup Meatly gained approval for its cultivated chicken pet food, making the UK the first European country to approve a cultivated meat product for pet food applications[7]. These regulatory advancements provide a solid foundation for innovation and consumer trust.

"By supporting the safe development of cell-cultivated products, we're giving businesses the confidence to innovate and accelerating the UK's position as a global leader in sustainable food production."
Science Minister, Lord Vallance[8]

How Cultivated Meat Is Made and Safety Controls

Cultivated meat is produced using advanced biotechnology combined with strict safety protocols. These measures, borrowed from both the pharmaceutical and food industries, ensure a safer alternative to conventional meat.

Steps in Cultivated Meat Production

The production of cultivated meat involves five key stages, each carefully designed to maintain safety and quality for human consumption.

Cell Selection is the starting point. Scientists select and isolate cells from healthy animals to create high-performing cell lines. To minimise risks, these cells are sourced from animals raised in pathogen-free environments[11].

During Cell Culture and Proliferation, the selected cells are grown in bioreactors, nourished by a sterilised, food-grade culture medium. The medium undergoes sterilisation techniques like filtration and irradiation before being introduced to the bioreactor, ensuring a controlled environment for cell growth[11][12].

In the Differentiation phase, cells are guided to develop into muscle, fat, and connective tissues. This is achieved by altering the medium's composition and optimising the bioreactor conditions. Parameters such as pH, oxygen levels, and cell morphology are closely monitored to maintain precision[11].

Harvesting is a critical step where cells are collected. Since this stage carries a higher risk of contamination, it involves extensive testing and safety protocols to uphold quality standards[11].

Finally, Formulation and Processing involves packaging the cultivated cells into finished products. This step adheres to strict GMP (Good Manufacturing Practice) and HACCP (Hazard Analysis and Critical Control Points) protocols to prevent contamination and ensure the product is ready for safe consumption[11].

Each stage is meticulously planned and executed to uphold safety and quality throughout the production process.

Safety Controls During Production

Safety controls are integral to cultivated meat production, aligning with stringent UK regulations and combining best practices from the food and pharmaceutical sectors.

The safety framework relies on sterile processes inspired by the biopharmaceutical industry, alongside food industry expertise. Protocols like HACCP, GMP, and Good Cell Culture Practice (GCCP) are standardised to maintain safety at every stage[4].

Environmental controls play a major role in reducing contamination risks. For instance, GOOD Meat’s FDA dossier outlines a production system operating in clean rooms equipped with HEPA filters, controlled air quality, and differential air pressure - standards commonly used in biopharmaceutical facilities[11].

Regular testing and strict adherence to regulatory standards, including FDA and GMP requirements, ensure a contaminant-free environment. Companies sterilise cell culture media, test surfaces and environments, and train personnel in aseptic techniques. Facilities must also register with the FDA, follow Current Good Manufacturing Practice regulations, and implement risk-based preventive controls[11][2].

Interestingly, industry data shows that cultivated meat facilities report an average microbiological contamination batch failure rate of 11.2%, compared to just 3.2% in commercial biopharmaceutical facilities in 2022. Despite this, 79% of cultivated meat companies believe the risk of microbial contamination is lower for cultivated meat than for conventional meat[11].

"Food made with cultured animal cells must meet the same stringent requirements, including safety requirements, as all other food regulated by the FDA." - FDA, November 2022[2]

This layered safety approach ensures that cultivated meat production often surpasses the safety standards of traditional meat, significantly reducing contamination risks commonly associated with conventional methods.

Common Safety Questions About Cultivated Meat

Even with strict protocols in place, questions about the safety of cultivated meat continue to arise. Below, we’ve outlined evidence-based answers to some of the most common concerns.

Contamination Risks and Prevention

Cultivated meat production takes place in a highly controlled environment, which significantly lowers the risk of contamination compared to traditional meat processing. However, there are still potential risks, such as bacteria, fungi, or viruses entering the process through cell culture media, infected cells, or environmental exposure[3]. Contamination can occur at various stages, including improper sterilisation of equipment or during cell harvesting[11].

To mitigate these risks, companies adhere to rigorous standards, including maintaining sterile conditions, testing production environments and equipment, and implementing strict hygiene protocols for employees[11]. Cell lines are carefully selected and tested, and production processes often draw on techniques used in biopharmaceutical manufacturing. As these practices become more refined, the risk of contamination is expected to decline further.

Next, let’s examine the chemicals and additives used during production.

Chemicals and Additives Used

The production of cultivated meat relies on a variety of components to support cell growth and development. Growth media, for example, contains nutrients like glucose, amino acids, vitamins, minerals, and growth factors, all of which are essential for cell nourishment[13]. Other substances, such as growth hormones, steroids, and proteins, regulate cell growth and differentiation. Scaffold materials like collagen, chitosan, and specific polymers are used to provide structural support for the cells[13].

While these components are critical for production, some materials - such as reagents used during cell isolation and proliferation - can be toxic if not handled properly. Antibiotics and fungicides are also used to prevent infections, and sterilisation chemicals for equipment must be carefully managed to avoid residue contamination in the final product. Regulatory bodies, including the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), have flagged 53 potential hazards in cultivated meat, such as heavy metals, microplastics, allergens, and chemical contaminants[14].

To address these concerns, stringent safety assessments are required for all materials used in production. A notable example is Meatable, a Dutch biotechnology firm that gained regulatory approval in April 2024 for a public tasting of its cultivated meat in the European Union. The company’s approach uses pluripotent stem cells from animal umbilical cords, eliminating the need for fetal bovine serum and enhancing scalability[14].

Now, let’s take a closer look at nutrition and allergen concerns.

Nutrition and Allergen Information

Cultivated meat is expected to contain allergenic proteins similar to those found in conventional meat. This means that individuals with allergies to chicken, beef, or seafood should remain cautious, as similar reactions could occur with cultivated alternatives[17].

Additionally, any newly expressed proteins in cultivated meat undergo rigorous testing to evaluate potential allergenicity[16]. Clear labelling is crucial to ensure consumers are informed about the origins of cultivated meat and any related allergen risks[17]. Research shows that many consumers are uncertain about the allergen status of these products, which highlights the importance of accurate labelling[15]. Regulatory agencies, including the FDA, are urging companies to prioritise proper labelling and to adopt measures that minimise cross-contact with other foods[18].

Another emerging area of concern is molecular farming, where animal proteins are expressed in genetically modified crops. This could lead to allergens appearing in unexpected food products, further underscoring the need for thorough allergen assessments[18].

"Considering the fast global developments in cell-based food production, countries may wish to be well prepared in order to have the necessary regulatory frameworks, bodies and infrastructure in place for assessing the safety of cell-based food products." - FOOD SAFETY ASPECTS OF CELL-BASED FOOD, 2023[17]

The regulatory landscape is evolving rapidly to keep pace with these advancements. Singapore made history in December 2020 by approving the first cultivated chicken product[1]. In June 2023, UPSIDE Foods and GOOD Meat received USDA inspection grants, allowing them to sell cultivated chicken in the United States[1]. More recently, in July 2024, Meatly gained approval to sell cultivated chicken as pet food in the UK[1].

Cultivated Meat vs Conventional Meat Safety

When it comes to safety, cultivated meat offers some distinct advantages over conventional meat. By comparing their production processes, we can better understand why cultivated meat is often considered a safer option.

One of the biggest safety challenges with conventional meat is pathogen contamination. Studies have shown that beef products often carry high levels of bacteria[12]. While muscle tissue in healthy animals is sterile, contamination occurs during the slaughtering and processing stages[11]. In contrast, cultivated meat is produced in a highly controlled environment, significantly reducing the risk of exposure to common foodborne pathogens. For instance, companies like UPSIDE Foods and GOOD Meat have reported no detectable microorganisms in their products, including the absence of Campylobacter in a 25-gram sample[11].

Antibiotic resistance is another major concern tied to conventional meat production. A staggering 70% of medically important antibiotics are used in animal agriculture, contributing to the rise of antibiotic-resistant bacteria. This issue has been linked to 1.27 million deaths globally in 2019[19]. Seren Kell, Senior Science and Technology Manager at the Good Food Institute Europe, highlights the urgency of addressing this problem:

"With huge quantities of antimicrobials still used preventatively around the world, small changes in Europe won't be enough to stop the development of resistant bacteria. Antibiotic residues in meat are among the top food safety concerns for Europeans and to stop our food system driving this problem, governments should invest in antibiotic-free alternative proteins."[19]

Unlike conventional meat, most cultivated meat companies are working on antibiotic-free production methods, which could help mitigate this global health challenge[11].

Safety Comparison Table

Safety Factor	Conventional Meat	Cultivated Meat
Pathogen Risk	High bacterial contamination rates[12]	Commercial products show no detectable bacteria[11]
Antibiotic Use	70% of medically important antibiotics used in agriculture[19]	Antibiotic-free processes in development[11]
Production Environment	Open system with inevitable contamination during slaughter[11]	Closed, sterile system similar to pharmaceutical manufacturing[11]
Contamination Events	24.4% of foodborne disease cases linked to meat products[11]	11.2% batch failure rate[11]
Traceability	Complex supply chains with multiple contamination points	Single-facility production with clear tracking

A survey of 24 cultivated meat companies revealed that 79% expect microbial contamination risks to be lower for cultivated meat compared to conventional meat[11]. Claire Bomkamp, a senior scientist at the Good Food Institute, explains this difference:

"In comparison to intensive animal rearing systems where the presence of disease-causing bacteria and other organisms is basically a fact of life, cultivated meat is a much more controlled process."[19]

With rigorous safety protocols in place, cultivated meat not only addresses contamination risks but also supports the push for a cleaner and safer food system.

Conclusion: The Cultivarian Society's Vision for Safe Food

With the safety measures and regulatory frameworks discussed earlier, the path forward for cultivated meat looks promising.

Cultivated meat stands out as a safer option compared to traditional meat. Produced in controlled environments and subjected to strict safety evaluations, it tackles many of the issues associated with conventional food systems.

The Food Standards Agency's sandbox programme highlights the UK's dedication to introducing safe and forward-thinking food options. With at least four applications currently under review, British consumers could soon see cultivated meat products that align with the UK's high safety standards [7].

Ongoing technological progress continues to enhance the safety and efficiency of cultivated meat production. These developments strengthen the vision of a food system that prioritises safety, ethics, and sustainability.

The Cultivarian Society imagines a future where real meat can be produced without the need for slaughter - a future grounded in compassion, sustainability, and consumer choice. Surveys suggest that between 16% and 41% of UK consumers are open to trying cultivated meat [6]. With further research, clear regulations, and transparent communication about safety, cultivated meat could deliver on its promise as a safer and kinder alternative to traditional meat.

Through a combination of cutting-edge technology and strong regulatory support, cultivated meat offers a hopeful step toward a more responsible and sustainable approach to meat production.

FAQs

How does cultivated meat help tackle antibiotic resistance compared to traditional meat?

Cultivated meat is grown in precisely monitored settings, removing the need for antibiotics that are often used in traditional livestock farming. This approach eliminates a key factor in the rise of antibiotic resistance, a pressing global health issue.

By steering clear of routine antibiotic use, cultivated meat provides a safer option, lowering the chances of antibiotic-resistant bacteria making their way into the food supply. It’s a forward-thinking move towards producing meat in a way that prioritises both health and sustainability.

What steps are taken to ensure cultivated meat is safe and free from harmful substances?

Cultivated meat goes through extensive safety checks to guarantee it’s free from harmful substances. In the UK, regulatory bodies like the Food Standards Agency require companies to submit detailed safety data and adhere to strict food safety laws before their products can be sold. This includes ensuring no harmful chemicals or additives are used in the production process.

What sets cultivated meat apart is its production in tightly controlled environments. This approach minimises common risks linked to traditional meat, such as contamination or antibiotic residues. Before hitting the shelves, the final products undergo rigorous testing to meet the same safety and labelling standards as conventional meat. This ensures they are not only safe to eat but also maintain high-quality standards.

How are safety standards for cultivated meat production maintained, and how do they compare to other industries?

Cultivated meat production operates under strict safety protocols, borrowing heavily from the biopharmaceutical sector, especially in areas like sterilisation and contamination prevention. By using advanced technologies and carefully controlled processes, producers ensure the meat adheres to high food safety standards.

A major focus of the industry is on preventing microbial contamination, maintaining consistent quality, and meeting detailed regulatory requirements. Regulatory authorities closely monitor these practices to guarantee that cultivated meat is not only safe to eat but also produced under conditions as stringent as those in pharmaceutical production. This thorough approach helps build trust in the safety and dependability of this new food alternative.