A Texas A&M meat scientist says one of the big concerns with lab-produced, cell-cultured meat is the potential for contamination during the production process.
Dr. Rhonda Miller expressed her reservations at a USDA/FDA-sponsored meeting on cell-cultured meat.
“Anybody who has worked with cell tissue culture knows that, even in a very sterile environment, the cross-contamination issues can be very problematic,” Miller said. “And as we upscale the technology, I think there’s a lot of things we still don’t know about how to control some of those.”
But Isha Datar with New Harvest, a proponent of cell-cultured meat, said traditional meat production has its own set of hazards.
Continue reading Cell-cultured meat in the spotlight at D.C. meeting at Brownfield Ag News.
