The lack of an immune system is not a health and safety risk, it's a business risk. An infected batch won't get served to humans it will just die/fail and need to be thrown out. Fighting infection is one of the reasons that lab-grown meats are so expensive. I have seen reasonably convincing technical analyses which claim that it would require pretty massive technological innovations (that are not anywhere on the horizon so far) to make any lab-grown meats economically viable. That's very likely the reason for the fact that (as pointed out in another comment), this is not pure salmon, it's salmon mixed with vegetable product. That was almost definitely a cost-saving measure.

My personal guess is that the first actually economically viable lab-grown meats will be of endangered/extinct animals that the extremely wealthy will be willing to pay the exorbitant costs that it takes to create them for the novelty factor.

There are very likely degrees of infection which are not obviously spoiled, but which have health consequences if consumed. The locus at which the antibiotic/etc protocols are mostly but not entirely effective.

If they're actively pushing into the market, that means they're selling _something_ at maybe $30-$100/kg. Would you trust that something, knowing what you know of animal tissue bioreactors? Would you trust a restaurant serving thousands of meals of that something?

Relevant - https://www.youtube.com/watch?v=_ZGPjvFkLzUW

> An infected batch won't get served to humans

https://www.fsis.usda.gov/food-safety/recalls-public-health-...

"Produced without inspection" and "processing deviations" account for a lot of recalls.