In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about the future again, this time they're tackling lab-grown meat — that is if one can even call it meat if it’s grown in a dish.

This is a huge new scientific development with a lot of money backing it as a potential for the future, so of course it deserves its own episode.

Tune in to hear all about lab-grown meat, facts, curiosities, and its political repercussions,  as well as its pros and cons in terms of food safety, compliance, and regulations.

💩 [01:05] Why Matt and Francine are talking about lab-created meat

💩 [02:51] Wanda Fish and the first cell-cultivated fish

💩 [04:05] Parasite destruction tags and the matter with sushi

💩 [07:30] The food safety ramifications of lab-grown meat

💩 [12:30] Recent lab-grown meat bans

💩 [17:06] Lab-cultivated meat facts and curiosities

💩 [19:53] Debunking a food safety myth

Read the Food Safety News article Matt mentions: Israel-based Wanda Fish rolls out first cell-cultivated fish.

FDA-approved lab-grown meat companies:

UPSIDE Foods website

Good Meat website

Noteworthy quotes from this episode

“No, cattle is not going extinct. You could make a huge argument that certain fish have the potential of going extinct because they're being overfished. So, where I think this really gets into a huge potential in the future is lab-based meat for fish alternatives.” – Matthew Regusci

“I'm certain there have to be risks with these products. Maybe we're moving away from Salmonella and E. coli to God knows what.” – Francine L Shaw

Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!

We'd love to hear from you!

Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.

Check out Francine's book Who Watches the Kitchen? on Amazon! 

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