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Global population growth drives the rising demand for meat production. Conventional meat production faces multiple challenges including resource consumption, environmental pressure and animal welfare concerns. As an alternative to conventional meat, it has advantages such as low carbon emissions and low land occupation. Its food safety has become a core concern for industrial development. This review systematically examined the biological hazards (including bacteria, fungi, viruses, prions, cell line stability and genetic drift), chemical hazards (including antibiotic residues, growth factor and exogenous hormone residues, components and residues from scaffolds and microcarriers, endotoxin contamination, cryoprotectant residues, other chemical contaminants and process-related substances) and risk of sensitization associated with cell-cultured meat production, and compared them with those of conventional meat. The analysis indicates that food safety hazards in conventional meat primarily originate from farming, slaughtering and processing stages. In contrast, although cell-cultured meat is produced in closed bioreactors, which significantly reduces conventional risks such as intestinal pathogen contamination and food chain bioaccumulation, its own production chain still presents the possibility of microbial contamination as well as conventional chemical hazards including heavy metals, pesticide residues and veterinary drug residues. Furthermore, its complex manufacturing processes may introduce an entirely novel hazard spectrum, including unique hazards such as mycoplasma contamination, cell line stability and genetic drift, growth factor and exogenous hormone residues, components and residues from scaffolds and microcarriers, cryoprotectant residues and novel allergens. Currently, research on various hazards remains at the identification stage, lacking a unified ranking of risk intensity. This review systematically clarified the sources, occurrence stages, risk characteristics and control measures of various hazards, with the aim of providing theoretical references for subsequent risk assessment and the construction of regulatory systems.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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