Identification of hazards in meat products manufactured from cultured animal cells
Identification of hazards in meat products manufactured from cultured animal cells: Glossary
Glossary of terms.
| Term | Definition |
|---|---|
| Antibiotics | medications that destroy or slow down the growth of bacteria; used to treat or prevent types of bacterial infection |
| Aseptic | to prevent infection caused by harmful bacteria, viruses or other microbes; sterilized |
| Biocompatible material | a material that is not harmful or toxic to living tissue often referred to as a biomaterial. For cell culture, the biomaterial is usually made into a scaffold; a support structure to facilitate cell culture |
| Biopsey | medical test involving extraction of sample cells/tissue to examine the presence/extent of disease |
| Bioreactor | device/system facilitating a biologically active environment |
| Cell bank | facility that stores cells of specific genome for future use in a product or medicinal needs |
| Cell culturing |
process by which cells are grown under controlled conditions mostly outside their natural environment |
| Cell line | a defined population of cells that can be maintained in culture for an extended period of time |
| Confluence | when the adherent cells cover the adherent surface of the culture vessel |
| Cultured meat | also known as cultivated meat or lab grown meat, this is meat (and its products) that is produced by culturing animal cells in vitro (outside of their normal environment) |
| Differentiate | transition of a cell from an immature state to a mature state with more specialized function |
| In-vivo | work that is performed within a whole living organism such as clinical trials |
| In-vitro | work that is performed outside a living organism for example, in a test tube (the opposite of in vitro) |
| Fungisides | pesticides used to kill or prevent the growth of fungi (and their spores) |
| Genetically engineered | a lab-based technology to modify or manipulate the genetic make-up of an organism |
| HACCP | Hazard analysis and critical control points; a global food management system based on 7 principles to control biological, chemical and physical hazards |
| Identity testing |
analytical authenticity verification of food/feed with regard to various aspects such as origin, purity and composition |
| Immortilized | population of cells from a multicellular organism which have been manipulated to multiply indefinitely enabling culturing over long periods of time |
| Meat | the flesh of an animal consumed as food |
| Microplasma | a bacterium that can infect various part of the body such as lungs and due to their lack of a cell wall, has the ability to be naturally resistant to antibiotics |
| Novel foods | foods that have not been widely consumed by people in the UK or EU before May 1997 |
| Pluripotent | cells such as a stem cell or immature cell capable of giving rise to several different cell types |
| Progenitors | an ancestor/parent; from which a person, animal or plant originates from |
| Satellite cells | predecessors to skeletal muscle cells, responsible for the ability of muscle tissue regeneration |
| Scaffold | a support structure to facilitate cell culture made using a wide range of techniques including 3D printing |
| Stem cells | cells from which all other cells with specialized functions are generated |
| Vial | a small container typically cylindrical in shape and made of glass, used for holding liquid medicines/specimen |
| Zoonosis | a human infectious disease caused by pathogens such as parasites, viruses or bacteria |