17/12/2024
🌊 Are we ready for algae as a food resource? 🌊
As the economy evolves, more citizens are turning their attention to the nutritional potential of algae. However, safety concerns about consuming these aquatic plants are also on the rise. Recent studies highlight the need for a holistic approach to tackle seaweed food safety issues, which are primarily influenced by physical, chemical, and microbiological hazards.
Despite growing awareness among producers and consumers, foodborne illnesses linked to algae remain a significant concern, posing serious health risks. Microbial contamination has been identified as a leading cause of these safety incidents, making the rapid detection of toxic and pathogenic microorganisms in algal products an urgent priority.
Traditional detection methods for foodborne pathogens are often time-consuming and less accurate, highlighting the need for innovative solutions. Recent advancements in monitoring heavy metals, algal toxins, and other pollutants are promising.
Looking ahead, future algal food safety assessments will emphasize rapid, cost-effective, and highly accurate detection methods, leveraging cutting-edge technologies like the Internet of Things, artificial intelligence, and molecular biology for simultaneous detection.
Curious about how we can ensure the safety of this potential superfood? 🌱💧 https://encyclopedia.pub/entry/30509
This entry is adapted from the peer-reviewed paper https://www.mdpi.com/1420-3049/27/19/6633
Molecules MDPI
