Plant Cell and Tissue Culture for Food Ingredient Production

Safety Considerations
  • Tong-Jen Fu

Summary

An understanding of the safety concerns associated with Plant Cell and Tissue Culture (PCTC) processes will help develop sound safety assessment criteria for PCTC-derived food ingredients. Most food ingredients are mixtures of many components and in some cases contain naturally occurring toxins. Safety considerations on the use of PCTC for food ingredient production should focus not only on the effect of processing on the product of interest but also on the overall product profile, toxin level, cell line stability and production consistency. The safety of PCTC-derived food ingredients depends on all stages of manufacturing, including cell line development, process scale-up, production, and purification. This chapter discusses the potential safety concerns associated with applying various PCTC technologies at each stage of production.

Keywords

Fermentation Chitosan Immobilization Polyurethane Polyphenol 

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Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • Tong-Jen Fu
    • 1
  1. 1.National Center for Food Safety and TechnologyU.S. Food and Drug AdministrationSummit-ArgoUSA

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