A recent study from researchers with the Virginia Seafood Agricultural Research and Extension and the Texas A&M University Department of Food Science and Technology has demonstrated the food safety concern of microplastics contamination in cell-based seafood.
Cell-based meat, also called “cultivated,” “cultured,” or “lab-grown” meat, has become a topic of increasing relevance in recent years as these products come closer to entering the market. Although some legislation has been introduced in U.S. states and in other countries to preemptively ban or restrict the marketing of cultivated meat products, countries like the U.S., Australia, and the UK are working with industry to ensure safety of the novel foods and introduce cell-based products to market. Cultivated meat is produced from animal cells that are proliferated in specialized growth mediums to form edible muscle tissue reflective of meat taken from the animal itself.