U.S – To aid food safety authorities in quickly grasping the contents of a recent publication titled “Food Safety Aspects of Cell-Based Food”, the Food and Agriculture Organization of the United Nations (FAO) has prepared a concise factsheet highlighting key aspects of the publication.
The publication, jointly published by the FAO and World Health Organization (WHO), provides crucial information on cell-based food, including terminologies, production processes, regulatory frameworks, country case studies, hazard identification processes, and more.
It begins by elucidating the concept of cell-based food, explaining the scientific processes involved in its production. It emphasizes that cell-based foods are no longer confined to the realm of futuristic ideas but are becoming a reality in the food industry.
Recognizing the paramount importance of food safety, the publication emphasizes the need for stringent regulations and monitoring to ensure the safety of cell-based food.
It delves into the potential risks associated with production processes and underscores the role of food safety authorities in safeguarding public health.
In addition to food safety, the publication touches upon the sustainability aspect of cell-based food production. It addresses the environmental impact and resource implications, urging regulators to consider sustainability factors while formulating policies and guidelines.
Preparing food safety authorities
To equip food safety authorities for the emerging challenges posed by cell-based food, the publication provides insights on how authorities can prepare themselves.
It highlights the importance of staying informed, building technical capacities, and collaborating with relevant stakeholders to effectively regulate this evolving sector.
The guide acknowledges the global nature of cell-based food and outlines the efforts undertaken at the international level. It emphasizes the significance of collaboration among nations, regulatory bodies, and industry stakeholders to establish consistent standards and regulatory frameworks.
It also keeps in mind the potential concerns of consumers regarding food safety hence offers guidance on communication strategies for regulators. It emphasizes the importance of transparent and proactive communication to address consumer inquiries and build trust in cell-based food products.
The factsheet concludes by presenting a section that outlines the recommended next steps for competent authorities. These steps serve as a guide for regulators to enhance their regulatory frameworks, collaborate with international partners, conduct risk assessments, and promote public awareness and understanding of cell-based food.
The FAO and WHO publication on the food safety aspects of cell-based food provides an essential resource for food safety authorities navigating the emerging field of cellular agriculture.
By prioritizing food safety, considering sustainability, and collaborating internationally, regulators can effectively regulate this innovative sector while ensuring the safety and well-being of consumers.