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How cultivated meat could be the key to avoiding the development of antimicrobial resistance

While the ‘routine use’ of antibiotics in animal agriculture is banned in the EU, increasing globalisation can make it difficult to avoid imported meat reared in this way. While the routine use of antibiotics can increase the risk of antimicrobial resistance, cultivated meat could provide a means of mitigating this.

Claire bomkampE mcnamarac bomkampEileen mcnamaraSeren kellGood food instituteSenior scienceTechnology managerNature foodAleph farmsCell cultured meat and milkFood safety and labelingIsh and savory ingredientsAntimicrobial resistanceUltivated meat

How cultivated meat could be the key to avoiding the development of antimicrobial resistance

While the ‘routine use’ of antibiotics in animal agriculture is banned in the EU, increasing globalisation can make it difficult to avoid imported meat reared in this way. While the routine use of antibiotics can increase the risk of antimicrobial resistance, cultivated meat could provide a means of mitigating this.

E mcnamarac bomkampEileen mcnamaraClaire bomkampSeren kellGood food instituteSenior scienceTechnology managerNature foodAleph farmsRansparency and supply chainIet and healthLternative proteinsIsh and savoury ingredientsFood safetyAntimicrobial resistanceUltivated meat

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While the ‘routine use’ of antibiotics in animal agriculture is banned in the EU, increasing globalisation can make it difficult to avoid imported meat reared in this way. While the routine use of antibiotics can increase the risk of antimicrobial resistance, cultivated meat could provide a means of mitigating this.

E mcnamarac bomkampEileen mcnamaraClaire bomkampSeren kellGood food instituteSenior scienceTechnology managerNature foodAleph farmsRansparency and supply chainIet and healthLternative proteinsIsh and savoury ingredientsFood safetyAntimicrobial resistanceUltivated meat

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