Does eating foods made using transglutaminase pose any risk to your health? Does transglutaminase, the enzyme that is used to glue bits of meat together, pose any health risks?
Transglutaminase (TG) is a naturally occurring enzyme that butchers and chefs, particularly modernist chefs, have been using for a long time.  The enzyme bonds proteins, that is why it is also sometimes called "meat glue."  It is perfectly safe for consumption.  You can read a good primer here.