Food safety aspects of cell-based food
The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) held a webinar to launch the publication entitled “Food safety aspects of cell-based food” published in April 2023. The webinar was attended by a total of 1 015 participants from more than 75 countries.Cell-based food production involves culturing animal cells in a controlled environment to produce various types of food products. As this technology is constantly evolving, it is important for food safety authorities to keep up with science in order to understand how the products are developed and what food safety considerations are relevant when taking regulatory actions. The webinar included a lecture on the subject by the chairperson of the FAO-led expert consultation, who introduced the contents of the FAO/WHO publication and presented the results of the first global food safety hazard identification of cell-based food. Experts reported that most of the hazards identified were common to conventional food products and emphasized the importance for food safety competent authorities to focus on the materials, inputs and equipment specific to cell-based food production.Two regulatory experts from the governments of Singapore and Qatar took part in the webinar to introduce the case studies of their respective countries’ regulatory frameworks. These case studies illustrated the commonly held idea that a food safety assessment is one of the first steps within the regulatory frameworks presented in the case studies, despite the fact that other elements within the framework may be different. This was borne out by subsequent panel discussions with six panellists from Argentina, Australia, Qatar, Singapore, the United States of America and Zambia who all concurred that a food safety assessment provides a crucial starting point. All panellists emphasized the importance of the FAO/WHO publication as an invaluable source of technical information in this regard, particularly as it lists potential hazards that regulators can draw on. The publication also contains vital information on nomenclature and useful advice on ways to effectively communicate this topic to the public.The webinar included an interactive discussion session with the participants, during which basic food safety and regulatory questions were raised. FAO and WHO concluded the webinar with the offer to provide technical assistance to those countries in need of it.
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| Format: | Booklet biblioteca |
| Language: | English |
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FAO ;
2024
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| Online Access: | https://openknowledge.fao.org/handle/20.500.14283/cc9838en http://www.fao.org/3/cc9838en/cc9838en.pdf |
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