The risk of infection during the growth process of cultured meat is lower than in traditional livestock farming. This is because the controlled environment of a bioreactor can be maintained under strict sterile conditions, minimizing the chances of contamination.

Bioreactors (vats) used for growing cultured meat are designed to be aseptic environments where the risk of exposure to pathogens is greatly reduced compared to open farming. The growth medium and other inputs are sterilized and carefully monitored, reducing the likelihood of introducing pathogens, unlike conventional animal farming where antibiotics are often used to prevent infections in crowded conditions, cultured meat production doesn’t require antibiotics, reducing the risk of developing antibiotic-resistant bacteria. And since cultured meat production is a closed system, there is less chance for external contamination from sources like other animals, human handlers, space aliens because I know you’re reading this right, or the environment. Also, cultured meat production is subject to regulatory oversight to ensure safety and quality standards are met, similar to other food production methods.