Lab-grown meat, produced through cell culture techniques, faces potential microbial contamination risks, primarily from bacteria, fungi, and viruses that could enter during cell culturing, media preparation, or processing. Contaminants like E. coli, Salmonella, and Listeria monocytogenes may arise if sterility is compromised. Mycoplasma can affect cell growth and viability. Viral contamination from animal-derived growth factors or reagents is another concern. Strict aseptic conditions, regular microbial testing & the use of synthetic or plant-based media can help mitigate these risks.