The Food and Agriculture Organization of the United Nations World Health Organization (FAO/WHO) has released a significant new report which identifies potential hazards that could be introduced during production of cultured or cell-based foods and considers the sequence of events that would need to take place for harm to occur to consumers – a critical first step in risk assessment for these new foods.

Here is my view on this, as an Environmental Health Scientist and expert in nanoparticle safety (Yes, viruses are nanoparticles!).

In the workplace, occupational exposure limits (OEL) are put in place in order to prevent the worker from handling the material in such a way that may cause harm to them.