It's meat, but also without the immune system so...good luck.
Surely the meat we all eat is dead along with the immune system and then cooked.
I do not think they will be able to compete economically with the backyard chicken, for example; but I'm not worried that they can't produce a safe product.
Granted it might be much harder to have the initial infection happen in the first place since it's just a chunk of meat in a lab (no animal to walk around and get injured or otherwise interact with the environment, no poop, no lungs etc).
It will be interesting to see this technology develop.
With beer and other fermented stuff, the fermentation is a disinfecting process. For example people used to make really weak beer to drink instead of potentially drinking dirty water with something in it that would make you sick.
Is there some aspect of the immune system that remains active and providing protection to an animal, or parts of an animal after it’s slaughtered?
The USA department of agriculture begs to differ. https://ask.usda.gov/s/article/Is-a-rare-steak-safe-to-eat
Personally I never place much trust in random comments on the internet.
Do you mean you grew coltures of bacteria from various levels of cooking and compared? Was this work peer reviewed?
Order of magnitude, ~15% of beef consumed is quality steak cuts. US residents on average eats 67 pounds of beef (so 10 pounds of steak) per year. If eating steak cooked less than medium-well was dangerous in a practical/meaningful sense, it would be common knowledge (based on lived experience) that steak should be catastrophically over-cooked as a food safety measure.
The USDA has not made it illegal or unlawful to cook steak rare. They recommend against it. A lot of people like rare steak, and will pay a restaurant to prepare a rare steak. So they do.
They exist to be an ultimate authority, and that constrains them from presenting a compromised position, even if that compromise is something people find widely acceptable. The USDA simply isn't in a position to guarantee enough safety in this case to balance against their liability.
Safety is compromise. Eating rare steak is risky, but most of the risk is mitigated. Getting sick from eating rare steak is, itself, rare.
At least for that aspect, I’d think the protection is less relevant. I would be very curious how that’s handled with other meats, like lab grown beef. I’d be more hesitant about lab grown beef, if the cooking instructions prevented cooking it rare.
Sounds like Germany's laws acknowledge that non-fresh mett poses the same dangers as store bought hamburger.
Ideally the production process would include something analogous to the immune system to make it more robust. For certain contaminants simple outcompetition by probiotics might suffice.
Chickens' immune systems are quite fallible, and they do not keep the chicken in a sterile state. Chickens are full of dangerous bacteria despite having an immune system.