According to the World Health Organization and the Food and Agriculture Organization Cell-based food production involves growing animal agricultural products directly from cell cultures. The agencies created a report to summarise the main concerns regarding food safety and scientific understanding of the production of food using cells.

The purpose of the report is to assist regulatory organizations in creating frameworks and safety guidelines for cultivated meat. More than 100 businesses are currently creating meat products from domesticated animals.

The FAO and WHO examine terminology, production-process principles, and global regulatory procedures as well as case studies from nations like Singapore, Qatar, and Israel in their new report, Food Safety Aspects of Cell-Based Food.

Some people welcomed the benefits because it gives them a new option in their diet, while others, for various reasons, choose not to consume such products, and few are in between. SFA works to inform these individuals about the technology and products in an accurate manner so they can decide for themselves whether to use them or not

The four stages of creating cell-based food include sourcing, growth and production, harvesting, and food processing. These stages are examined in the report along with safety risks. Cell-based food may be exposed to risk factors associated with the materials, inputs, equipment, and ingredients used in the development of cultivated meat, just as conventional meat production carries a number of safety risks.

In order to speed up labeling and ensure clear communication as the industry grows, the report urges regulatory bodies to use language that is clear and consistent when referring to technology.

Depending on the cell culture used—livestock, poultry, fish, or seafood—and the final product—a burger, steak, or nugget—the manufacturing procedures for these products differ. However, the overall procedure consists of four production phases like cell selection, isolation, preparation, and storage; cell proliferation and potential cell differentiation during large-scale biomass production; tissue or cell harvesting; and processing and food product formulation.

Microbial contaminants might be introduced during the cell sourcing, isolation, and storage processes. Antibiotics are frequently used in these stages to prevent contamination. Because cell cultivation is susceptible to microbial contamination, it is carried out in sterile environments. It is possible for other bacteria, yeast, and fungi from the production environment to contaminate products while they are being manufactured.

Hazards that have been identified include pathogens, microplastics, allergens, foreign objects, veterinary drugs, additives, residues, and microbial toxins.  The report stated that in order to overcome the myriad problems and obstacles that still surround cell-based foods, including high production costs, scaling-up difficulties, and knowledge gaps, a significant level of both technical and financial commitments from all stakeholders will be necessary.