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食品与发酵工业  2019, Vol. 45 Issue (11): 254-258    DOI: 10.13995/j.cnki.11-1802/ts.021100
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培养肉风险防范与安全管理规范
王廷玮1, 周景文2,3, 赵鑫锐2, 张国强2,3, 李雪良1, 堵国成2, 陈坚2,3*, 孙秀兰1*
1(江南大学 食品学院,江苏 无锡,214122)
2(江南大学 生物工程学院,江苏 无锡,214122)   
3(粮食发酵工艺与技术国家工程实验室(江南大学),江苏 无锡,214122)
Research progress on lab-grown meat risk prevention and safetymanagement norms
WANG Tingwei1, ZHOU Jingwen2,3, ZHAO Xinrui2, ZHANG Guoqiang2,3, LI Xueliang1, DU Guocheng2, CHEN Jian2,3*, SUN Xiulan1*
1(College of Food Science, Jiangnan University, Wuxi 214122, China)
2(College of Bioengineering, Jiangnan University, Wuxi 214122, China)
3(National Engineering of Grain Fermentation Technology and Technology(Jiangnan University), Wuxi 214122, China)
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摘要 培养肉是一种利用组织工程技术生产肉类而不涉及动物的新技术。因为培养肉的生产与传统肉类相比能够减少环境污染、能源消耗和动物痛苦,它的出现受到了人们的广泛关注。目前,该领域已吸引了许多研究机构和公司,达成百上千万美元的投入。但是培养肉获得入市批准,首先要证明培养肉的安全性和出台相关管理标准。目前还没有针对培养肉的风险防范与安全管理规范,以及相关的监管建议。美国食品药品监督管理局(FDA)以及加拿大卫生部(Health Canada)已经开始考虑如何对培养肉进行监管。对于培养肉的评估应建立在一个独立的基础上,并将其制造和生产中涉及的多种因素纳入考虑范围。基于现有文献和模型,培养肉主要存在着3方面的风险因素,即:生产过程中使用的无食品安全使用史的组分;生产过程中所使用的新工艺;以及对于培养肉所进行的基因工程改造。所以针对以上风险因素需对培养肉的生产进行评估。
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王廷玮
周景文
赵鑫锐
张国强
李雪良
堵国成
陈坚
孙秀兰
关键词:  培养肉  风险防范  安全管理    
Abstract: Lab-grown meat is a new technique of producing meat without involving animals with the help of tissue engineering. Due to the production of lab-grown meat can reduce environmental pollution, energy consumption and animal suffering compared with traditional meat, it has received widespread attention. At present, this field has attracted many research institutions and companies to reach hundreds of millions of dollars in investments. In order to obtain approval for entry into the market, it is first necessary to prove that lab-grown meat can be eaten safely. There are currently no risk prevention and safety management practices for artificial meat and related regulatory recommendations. The US Food and Drug Administration (FDA) and Health Canada (Ministry of Health Canada) have begun to consider how to regulate artificial meat. The evaluation of artificial meat should be based on an independent basis and take into account various factors involved in its manufacture and production. Based on existing literature and models, there are three main risk factors for artificial meat: the components used during production process, substances with no history of safe use, and novel process and genetic modification of lab-grown meat. These risk factors should be taken together to evaluate the production of lab-grown meat.
Key words:  lab-grown meat    risk prevention    safety management norms
收稿日期:  2019-05-14                出版日期:  2019-06-15      发布日期:  2019-07-08      期的出版日期:  2019-06-15
通讯作者:  博士(陈坚教授和孙秀兰教授为共同通讯作者,E-mail:jchen@jiangnan.edu.cn,sxlzzz@jiangnan.edu.cn)   
引用本文:    
王廷玮,周景文,赵鑫锐,等. 培养肉风险防范与安全管理规范[J]. 食品与发酵工业, 2019, 45(11): 254-258.
WANG Tingwei,ZHOU Jingwen,ZHAO Xinrui,et al. Research progress on lab-grown meat risk prevention and safetymanagement norms[J]. Food and Fermentation Industries, 2019, 45(11): 254-258.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.021100  或          http://sf1970.cnif.cn/CN/Y2019/V45/I11/254
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