Antibiotic use in livestock and aquaculture production is driving resistance to medically important antibiotics. Producing meat through alternative methods, such as cultivated meat, offers an opportunity to decouple antibiotics from meat.
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Acknowledgements
We thank E. Swartz, S. Costa, E. Specht, S. Armour and S. Voss for providing helpful and constructive feedback. Mission Barns was not involved in writing this article, and its contents represent the views of the authors and do not reflect the views of Mission Barns.
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C.B. is employed by the Good Food Institute. E.M. is employed by the cultivated meat company Mission Barns.
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Nature Food thanks Séamus Fanning and Patrick Caron for their contribution to the peer review of this work.
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McNamara, E., Bomkamp, C. Cultivated meat as a tool for fighting antimicrobial resistance. Nat Food 3, 791–794 (2022). https://doi.org/10.1038/s43016-022-00602-y
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DOI: https://doi.org/10.1038/s43016-022-00602-y
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