Abstract：
The development of food technologies at the present stage is aimed at expanding the range of food raw materials, including alternative food sources. One of such sources is meat derived from in vitro stem cells or cultured meat. The stages of in vitro meat production could be divided into four blocks: preparation of raw materials, cultivation of cells in a nutrient medium, forming the final product and preparing meat for sale to the consumer. The cultured meat production process must be accompanied by the improvement, implementation and maintenance of procedures based on HACCP principles. However, the developed and approved HACCP system for the cultured meat production hasn\'t been found in the scientific literature. Given the prospects for cultured meat production, the development HACCP system for this area is feasible. In this regard, it is advisable to identify critical control points in production and identify the potential hazards of cultured meat to consumers for subsequent risk assessment. The aim of the study was to identify potential health hazards and analyze key control points in cultured meat production. Material and methods. Previously conducted studies on in vitro meat cultivation technologies, as well as Russian regulatory and technical documentation were used as initial data on the production processes of cultured meat and the risk associated with its production. The method of studying and critical analyzing relevant scientific sources devoted to the safety of cultured meat was applied. In total, more than 120 sources were studied, from which 30 relevant ones were selected. Results. The potential hazards associated with the consumption of cultured meat are due to physical, chemical and biological factors. In addition, the occurrence of allergic reactions is identified as a danger factor. An imbalance of amino acids in the diet may occur as a result of the consumption of novel food in a significant proportion (>50% of meat consumption). Ten critical control points have been identified, each of which is characterized by the action of potential hazard factors of a different nature. It has been established that the number of critical control points is the same at all stages of production, except for the formation of the final product. The characteristics of hazard factors, as well as information about the critical control points of these factors\' action, determine the possibility of assessing the potential hazard (and further risk assessment) and choosing measures to manage them, which meets the requirements of GOST R ISO 22000-2019. Conclusion. Each of the identified types of hazard is not specific to a particular stage of in vitro meat production and can effect negatively at several critical control points. When organizing control (monitoring) of the safety of new type food, one should be guided by the Technical Regulations of the Custom Union \"On the Safety of Food Products\", according to which the manufacturer of foods (including novel foods) must develop, implement and comply with procedures based on the HACCP. The use of HACCP is relevant under inappropriate risk for consumer health. To assess the risk level, exposure assessment (a key step in risk assessment) should be carried out for each type of hazard factor. For these purposes, it is necessary to identify the potential risk group and determine the scenarios of cultured meat\'s consumption.
摘要：
现阶段食品技术的发展旨在扩大食品原料的范围,包括替代食物来源。这些来源之一是源自体外干细胞的肉或培养的肉。体外生产肉的阶段可以分为四个部分：原料的制备，在营养培养基中培养细胞，形成最终产品并准备出售给消费者的肉。培养肉的生产过程必须伴随着改进，基于HACCP原则的程序实施和维护。然而,在科学文献中尚未发现开发和批准的用于养殖肉生产的HACCP系统。鉴于养殖肉类生产的前景，该地区开发HACCP体系是可行的。在这方面,建议确定生产中的关键控制点，并确定养殖肉类对消费者的潜在危害，以便随后进行风险评估。该研究的目的是识别潜在的健康危害并分析养殖肉类生产中的关键控制点。材料和方法。先前对离体肉栽培技术进行了研究，以及俄罗斯的法规和技术文件被用作有关养殖肉的生产工艺及其生产相关风险的初始数据。采用了研究和批判性分析相关科学资源的方法，该方法致力于培养肉的安全性。总的来说,研究了120多个来源，从中选出了30个相关的。结果。与食用养殖肉类相关的潜在危害是由于身体、化学和生物因素。此外,过敏反应的发生被认为是一个危险因素。饮食中氨基酸的不平衡可能是由于大量新食物的消耗（>50％的肉类消耗）而发生的。确定了十个关键控制点,每个特征都是不同性质的潜在危险因素的作用。已经确定，关键控制点的数量在生产的所有阶段都是相同的，除了最终产品的形成。危害因素的特点,以及有关这些因素作用的关键控制点的信息，确定评估潜在危险（以及进一步的风险评估）并选择管理它们的措施的可能性，符合GOSTRISO22000-2019的要求。结论。每种确定的危险类型都不是特定于体外肉类生产的特定阶段，并且可能对几个关键控制点产生负面影响。在组织对新型食品的安全性进行控制（监测）时，一个人应该遵循关税同盟的技术法规“关于食品的安全”，根据该规定，食品(包括新型食品)的制造商必须开发，实施并遵守基于HACCP的程序。HACCP的使用与消费者健康的不适当风险相关。为了评估风险水平，暴露评估（风险评估的关键步骤）应进行每类危险因素。出于这些目的,有必要确定潜在的风险群体，并确定养殖肉的消费情景。
