Overcoming risk of bacterial biofilm challenges in cultured meat production: Innovative strategies for safety and sustainability

초록

Background: Cultured meat, produced by cellular agriculture, offers a sustainable, ethical, and resource-efficient alternative to conventional meat. The production of cultured meat involves growing animal cells under optimal culture conditions in controlled bioreactors. However, microbial contamination, especially biofilm formation, poses a significant challenge. Biofilms are microbial communities encased in a matrix of extracellular polymeric substances (EPS) that adhere to production surfaces, scaffolds, and bioreactor walls, complicating cleaning, reducing production efficiency, and increasing food safety risks. Scope and approach: This review assesses biofilms as a potential food safety risk in cultured meat production. It explores critical production components—cells, culture media, scaffold, and bioreactors—and their role in biofilm formation. Bacterial penetration mechanisms are highlighted, such as scaffold defects and enzymatic matrix degradation, with a focus on key contaminants like Listeria monocytogenes, Salmonella spp., and Escherichia coli. In addition, the influence of surface materials, scaffold design, and bioreactor configuration on biofilm persistence is also discussed. Key findings and conclusions: While direct evidence of biofilm prevalence in cultured meat systems is limited, biofilm control remains essential. Effective strategies include surface modifications, enzymatic treatments, and quorum-sensing inhibitors. Advanced detection tools like biosensors, metagenomics, and artificial intelligence (AI)-driven monitoring offer proactive solutions. Regulatory alignment, hygiene protocols, and traceability are vital for commercialization, enhancing food safety, operational efficiency, and sustainability. © 2025 Elsevier Ltd

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