[20181025]IF10947_细胞培养肉的调节.pdf

https:/crsreports.congress.gov Updated October 25, 2018Regulation of Cell-Cultured MeatCell-cultured meat (also referred to as lab-grown meat, clean meat, in vitro meat, imitation meat, synthetic meat, and fake meat) is grown in laboratories from animal cell-cultures (Figure 1). A number of U.S. cell-cultured meat companies are developing products that some believe could be sold within three years in certain markets and widely available in 10 years. Both the Department of Health and Human Services (HHS) Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) have released statements claiming oversight of cell-cultured meat (Table 1). Figure 1. Cell-Cultured Meat Source: Maastricht University, Alberto Cuadra, Washington Post. FSIS and FDA Authorities FDA and the USDA Food Safety and Inspection Service (FSIS) ensure that the U.S. food supplyboth domestic and importedis unadulterated, wholesome, and properly labeled. For meat products, the FSIS regulates meat (amenable species: cattle, hogs, sheep, goat, and equines), poultry (chicken, turkeys, ducks, geese, squab, guinea fowl, and ratites), catfish, and egg products. FDA regulates game-meat, fish and seafood