A panel convened by the United Nations Food and Agriculture Organization and the World Health Organization recently met in Singapore to discuss potential food safety hazards associated with cell-cultured meat.
The conclusion of the 24 experts from 15 nations was that "existing preventive measures and safety assurance procedures will be applicable to control hazards". It is apparent that cultivated meat carries the same risks as conventional meat including microbiological contamination residues of potentially toxic compounds and drugs possibly introduced during fermentation cultivation or subsequent processing.
The experts considered that successful cultivation of product in commercial quantities presumes freedom from microbial contamination. This is not necessarily absolute and obviously quality control procedures will be required to ensure freedom from known bacterial pathogens both during production and post-harvest.
In the U.S. it is intended that the FDA will have jurisdiction over methodology but with the USDA FSIS controlling production.