{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T07:49:39Z","timestamp":1791618579494,"version":"4.3.4"},"reference-count":34,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003993","name":"Ministry of Agriculture Forestry and Fisheries","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100003993","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Biotechnology Reports"],"published-print":{"date-parts":[[2026,9]]},"DOI":"10.1016\/j.btre.2026.e00976","type":"journal-article","created":{"date-parts":[[2026,8,4]],"date-time":"2026-08-04T23:24:26Z","timestamp":1785885866000},"page":"e00976","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":2,"special_numbering":"C","title":["Terminal sterilization of food-grade coatings for cellular agriculture: robustness against water quality and regulatory feasibility"],"prefix":"10.1016","volume":"51","author":[{"given":"Hiroaki","family":"Hatano","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Misaki","family":"Sawada","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Naomi","family":"Nakamura","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Misaki","family":"Kitsukawa","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Azusa","family":"Hayakawa","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hiroaki","family":"Kondo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0003-9612-4007","authenticated-orcid":false,"given":"Ikko","family":"Kawashima","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.btre.2026.e00976_bib0001","unstructured":"FDA Completes First Pre-Market Consultation for Human Food Made Using Animal Cell Culture Technology, 2022."},{"key":"10.1016\/j.btre.2026.e00976_bib0002","doi-asserted-by":"crossref","DOI":"10.1002\/elsc.202300227","article-title":"Cultivated meat manufacturing: technology, trends, and challenges","volume":"23","author":"Kirsch","year":"2023","journal-title":"Eng. Life Sci."},{"key":"10.1016\/j.btre.2026.e00976_bib0003","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1111\/nyas.12569","article-title":"An alternative animal protein source: cultured beef","volume":"1328","author":"Post","year":"2014","journal-title":"Ann. N. Y. Acad. Sci."},{"key":"10.1016\/j.btre.2026.e00976_bib0004","doi-asserted-by":"crossref","first-page":"155","DOI":"10.1016\/j.tifs.2018.04.010","article-title":"Bringing cultured meat to market: technical, socio-political, and regulatory challenges in cellular agriculture","volume":"78","author":"Stephens","year":"2018","journal-title":"Trends. Food Sci. Technol."},{"key":"10.1016\/j.btre.2026.e00976_bib0005","article-title":"How much will large-scale production of cell-cultured meat cost?","volume":"10","author":"Garrison","year":"2022","journal-title":"J. Agric. Food Res."},{"key":"10.1016\/j.btre.2026.e00976_bib0006","doi-asserted-by":"crossref","DOI":"10.1111\/1541-4337.70221","article-title":"Scaling cultured meat: challenges and solutions for affordable mass production","volume":"24","author":"Gu","year":"2025","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.1016\/j.btre.2026.e00976_bib0007","doi-asserted-by":"crossref","first-page":"3239","DOI":"10.1002\/bit.27848","article-title":"Scale-up economics for cultured meat","volume":"118","author":"Humbird","year":"2021","journal-title":"Biotechnol. Bioeng."},{"key":"10.1016\/j.btre.2026.e00976_bib0008","doi-asserted-by":"crossref","first-page":"403","DOI":"10.1038\/s43016-020-0112-z","article-title":"Scientific, sustainability and regulatory challenges of cultured meat","volume":"1","author":"Post","year":"2020","journal-title":"Nat. Food"},{"key":"10.1016\/j.btre.2026.e00976_bib0009","article-title":"Towards resource-efficient and cost-efficient cultured meat. Current opinion in food","volume":"47","author":"Hubalek","year":"2022","journal-title":"Science"},{"issue":"28","key":"10.1016\/j.btre.2026.e00976_bib0010","article-title":"Improving the safety of cultured meat using basal medium prepared using food ingredients","volume":"03","author":"Kanayama","year":"2022","journal-title":"bioRxiv"},{"key":"10.1016\/j.btre.2026.e00976_bib0011","doi-asserted-by":"crossref","first-page":"3229","DOI":"10.1038\/s44319-025-00492-8","article-title":"Meating the moment: challenges and opportunities for cellular agriculture to produce the foods of the future","volume":"26","author":"McNulty","year":"2025","journal-title":"EMBO Rep."},{"key":"10.1016\/j.btre.2026.e00976_bib0012","doi-asserted-by":"crossref","first-page":"2942","DOI":"10.1038\/s41467-023-38593-4","article-title":"Cultured meat platform developed through the structuring of edible microcarrier-derived microtissues with oleogel-based fat substitute","volume":"14","author":"Yen","year":"2023","journal-title":"Nat. Commun."},{"key":"10.1016\/j.btre.2026.e00976_bib0013","unstructured":"Specht, L., 2020. An analysis of culture medium costs and production volumes for cultivated meat."},{"key":"10.1016\/j.btre.2026.e00976_bib0014","doi-asserted-by":"crossref","first-page":"1075","DOI":"10.1016\/j.jconrel.2013.09.019","article-title":"Gelatin-based nanoparticles as drug and gene delivery systems: reviewing three decades of research","volume":"172","author":"Elzoghby","year":"2013","journal-title":"J. Contr. Rel."},{"key":"10.1016\/j.btre.2026.e00976_bib0015","doi-asserted-by":"crossref","first-page":"1813","DOI":"10.1016\/j.foodhyd.2011.02.007","article-title":"Functional and bioactive properties of collagen and gelatin from alternative sources: a review","volume":"25","author":"G\u00f3mez-Guill\u00e9n","year":"2011","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.btre.2026.e00976_bib0016","series-title":"Gelatine Handbook","first-page":"45","article-title":"From Collagen to Gelatine","author":"Reinhard","year":"2007"},{"key":"10.1016\/j.btre.2026.e00976_bib0017","article-title":"Emerging materials in cultivated meat: engineering sustainable food solutions - a review","volume":"35","author":"Wang","year":"2025","journal-title":"Adv. Funct. Mater."},{"key":"10.1016\/j.btre.2026.e00976_bib0018","first-page":"148","article-title":"Evaluation of cell binding to collagen and gelatin: a study of the effect of 2D and 3D architecture and surface chemistry","volume":"27","author":"Davidenko","year":"2016","journal-title":"J. Mater. Sci."},{"key":"10.1016\/j.btre.2026.e00976_bib0019","doi-asserted-by":"crossref","DOI":"10.1038\/srep15545","article-title":"Thermodynamics of protein denaturation at temperatures over 100 \u00b0C: cutA1 mutant proteins substituted with hydrophobic and charged residues","volume":"5","author":"Matsuura","year":"2015","journal-title":"Sci. Rep."},{"key":"10.1016\/j.btre.2026.e00976_bib0033","article-title":"Sterile Drug Products Produced by Aseptic Processing \u2014","year":"2004","journal-title":"Current Good Manufacturing Practice"},{"key":"10.1016\/j.btre.2026.e00976_bib0020","doi-asserted-by":"crossref","unstructured":"Food Processing Technology, 2022. Elsevier. https:\/\/doi.org\/10.1016\/C2019-0-04416-0.","DOI":"10.1016\/C2019-0-04416-0"},{"key":"10.1016\/j.btre.2026.e00976_bib0021","doi-asserted-by":"crossref","unstructured":"Food safety aspects of cell-based food, 2023. . FAO, WHO. https:\/\/doi.org\/10.4060\/cc4855en.","DOI":"10.4060\/cc4855en"},{"key":"10.1016\/j.btre.2026.e00976_bib0022","doi-asserted-by":"crossref","first-page":"2267","DOI":"10.1111\/1750-3841.15351","article-title":"An empirical assessment of common or usual names to label cell-based seafood products","volume":"85","author":"Hallman","year":"2020","journal-title":"J. Food Sci."},{"key":"10.1016\/j.btre.2026.e00976_bib0023","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.112599","article-title":"Policy frameworks and regulations for the research and development of cell-based meats: systematic literature review","volume":"167","author":"Miyake","year":"2023","journal-title":"Food Res. Int."},{"key":"10.1016\/j.btre.2026.e00976_bib0024","doi-asserted-by":"crossref","first-page":"129","DOI":"10.3390\/foods14010129","article-title":"Global insights into cultured meat: uncovering production processes, potential hazards, regulatory frameworks, and key challenges\u2014a scoping review","volume":"14","author":"Zandonadi","year":"2025","journal-title":"Foods"},{"key":"10.1016\/j.btre.2026.e00976_bib0025","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pone.0345921","article-title":"A food-grade cell dissociation agent via regulatory pre-check framework","volume":"21","author":"Hatano","year":"2026","journal-title":"PLoS. One"},{"key":"10.1016\/j.btre.2026.e00976_bib0026","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1007\/BF00146817","article-title":"Egg yolk lipoprotein, a new supplement for the growth of mammalian cells in serum-free medium","volume":"1","author":"Murakami","year":"1988","journal-title":"Cytotechnology"},{"key":"10.1016\/j.btre.2026.e00976_bib0027","doi-asserted-by":"crossref","first-page":"149","DOI":"10.1007\/BF00749004","article-title":"Effect of some constituents of chicken egg yolk lipoprotein on the growth and IgM production of human-human hybridoma cells and other human-derived cells","volume":"11","author":"Shinohara","year":"1993","journal-title":"Cytotechnology"},{"key":"10.1016\/j.btre.2026.e00976_bib0028","doi-asserted-by":"crossref","first-page":"292","DOI":"10.1016\/j.actbio.2024.11.006","article-title":"Fiber-based biomaterial scaffolds for cell support towards the production of cultivated meat","volume":"191","author":"Li","year":"2025","journal-title":"Acta Biomater."},{"key":"10.1016\/j.btre.2026.e00976_bib34","series-title":"Guidelines for Drinking-Water Quality: Fourth Edition Incorporating the First and Second Addenda","author":"World Health Organization","year":"2022"},{"key":"10.1016\/j.btre.2026.e00976_bib0029","doi-asserted-by":"crossref","DOI":"10.1016\/j.heliyon.2023.e18232","article-title":"Global trends and research hotspots on HACCP and modern quality management systems in the food industry","volume":"9","author":"Radu","year":"2023","journal-title":"Heliyon"},{"key":"10.1016\/j.btre.2026.e00976_bib0030","series-title":"Food Regulation: Law, Science, Policy, and Practice","first-page":"1","year":"2016"},{"key":"10.1016\/j.btre.2026.e00976_bib0031","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1016\/S0956-7135(02)00113-5","article-title":"The new role of Codex Alimentarius in the context of WTO\/SPS agreement","volume":"14","author":"Boutrif","year":"2003","journal-title":"Food Contr."},{"key":"10.1016\/j.btre.2026.e00976_bib0032","doi-asserted-by":"crossref","DOI":"10.1111\/jfpp.14153","article-title":"Review of the application of \u03b5-poly-L-lysine in improving food quality and preservation","volume":"43","author":"Tuersuntuoheti","year":"2019","journal-title":"J. Food Process. Preserv."}],"container-title":["Biotechnology Reports"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2215017X26000317?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2215017X26000317?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T07:29:57Z","timestamp":1791617397000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2215017X26000317"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9]]},"references-count":34,"alternative-id":["S2215017X26000317"],"URL":"https:\/\/doi.org\/10.1016\/j.btre.2026.e00976","relation":{"has-preprint":[{"id-type":"doi","id":"10.26434\/chemrxiv-2025-9gfsq","asserted-by":"object"}]},"ISSN":["2215-017X"],"issn-type":[{"value":"2215-017X","type":"print"}],"subject":[],"published":{"date-parts":[[2026,9]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Terminal sterilization of food-grade coatings for cellular agriculture: robustness against water quality and regulatory feasibility","name":"articletitle","label":"Article Title"},{"value":"Biotechnology Reports","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.btre.2026.e00976","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Author(s). Published by Elsevier B.V.","name":"copyright","label":"Copyright"}],"article-number":"e00976"}}