Lab-grown meat, also known as cultured meat, has potential health and environmental risks.
Health risks
Cancer: Cell lines can mutate and become cancerous.
Contamination: Cells can be contaminated with pathogens, antibiotics, or other chemicals.
Allergens: Additives used to improve the taste and texture of the meat may cause allergic reactions.
Unknown long-term effects: It's too early to know the long-term effects of eating lab-grown meat.
Environmental risks
Carbon footprint
Some studies suggest that lab-grown meat could be worse for the environment than conventional beef.
Use of animal products
Lab-grown meat may use animal products like fetal bovine serum to grow the cells.
Other considerations
Cell line dysregulation: The exponential growth of cells can lead to unwanted cell progression.
Genetic and phenotypic drift: Cell lines can mutate over time and become different from the original cell line.
Transfer of new diseases and viruses: If cell lines are not properly vetted, they could introduce new diseases and viruses.
To prevent contamination and ensure safety, quality control and hazard analysis procedures are important.
Lab-grown meat: 53 hazards identified by FAO-WHO
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