Abstract：
Cultured meat, which involves growing meat in a laboratory rather than breeding animals, offers potential benefits in terms of sustainability, health, and animal welfare compared to conventional meat production. However, the cultured meat production process involves several stages, each with potential hazards requiring careful monitoring and control. Microbial contamination risks exist in the initial cell collection from source animals and the surrounding environment. During cell proliferation, hazards may include chemical residues from media components such as antibiotics and growth factors, as well as microbial issues from improper bioreactor sterilization. In the differentiation stage where cells become muscle tissue, potential hazards include residues from scaffolding materials, microcarriers, and media components. Final maturation and harvesting stages risk environmental contamination from nonsterile conditions, equipment, or worker handling if proper aseptic conditions are not maintained. This review examines the key microbiological and chemical hazards that must be monitored and controlled during the manufacturing process for cultured meats. It describes some conventional and emerging novel techniques that could be applied for the detection of microbial and chemical hazards in cultured meat. The review also outlines the current evolving regulatory landscape around cultured meat and explains how thorough detection and characterization of microbiological and chemical hazards through advanced analytical techniques can provide crucial data to help develop robust, evidence-based food safety regulations specifically tailored for the cultured meat industry. Implementing new digital food safety methods is recommended for further research on the sensitive and effective detection of microbiological and chemical hazards in cultured meat.
摘要：
养殖肉,这包括在实验室里种植肉，而不是饲养动物，在可持续性方面提供了潜在的好处，健康,和动物福利相比，传统的肉类生产。然而,养殖肉的生产过程包括几个阶段，每个都有潜在危险，需要仔细监测和控制。从原始动物和周围环境收集的初始细胞中存在微生物污染风险。在细胞增殖过程中,危害可能包括来自培养基成分的化学残留物，如抗生素和生长因子，以及生物反应器灭菌不当导致的微生物问题。在分化阶段，细胞变成肌肉组织，潜在危害包括脚手架材料的残留物，微载体,和媒体组件。最终成熟和收获阶段可能会受到非无菌条件的环境污染，设备,或工人处理，如果不保持适当的无菌条件。这篇综述探讨了在培养肉类生产过程中必须监测和控制的关键微生物和化学危害。它描述了一些常规和新兴的新技术，可用于检测养殖肉类中的微生物和化学危害。该审查还概述了当前围绕养殖肉类不断发展的监管格局，并解释了如何通过先进的分析技术对微生物和化学危害进行彻底的检测和表征可以提供关键数据，以帮助开发强大的，专门为养殖肉类行业量身定制的循证食品安全法规。建议实施新的数字食品安全方法，以进一步研究灵敏有效地检测养殖肉类中的微生物和化学危害。
