A team of researchers led by Prof. Zvi Hayouka, including doctoral student Idan Yakir and lab manager Dr. Einav Cohen together with Dr. Sharon Schlesinger of the Robert H. Smith Faculty of Agriculture, Food and Environment, have developed a new method enabling the production of cultured meat without the use of antibiotics.

Their study, which was published in Food Chemistry: Molecular Sciences, found that a unique type of small protein mixtures (random antimicrobial peptide mixtures) is able to prevent bacterial infections, without affecting the cells of the cultured meat.

This technology can help improve food safety and increase the sustainable production of cultured meat

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