Microbiological Food Safety of Seaweeds

The use of seaweeds in the human diet has a long history in Asia and has now been increasing also in the western world. Concurrent with this trend, there is a corresponding increase in cultivation and harvesting for commercial production. Edible seaweed is a heterogenous product category including s...

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Autores principales:	Trond Løvdal, Bjørn Tore Lunestad, Mette Myrmel, Jan Thomas Rosnes, Dagbjørn Skipnes
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	seaweed macroalgae food safety microbiology bacteria viruses Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/49757d0993f142319064e91cd1e77145
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spelling	oai:doaj.org-article:49757d0993f142319064e91cd1e771452021-11-25T17:34:40ZMicrobiological Food Safety of Seaweeds10.3390/foods101127192304-8158https://doaj.org/article/49757d0993f142319064e91cd1e771452021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2719https://doaj.org/toc/2304-8158The use of seaweeds in the human diet has a long history in Asia and has now been increasing also in the western world. Concurrent with this trend, there is a corresponding increase in cultivation and harvesting for commercial production. Edible seaweed is a heterogenous product category including species within the green, red, and brown macroalgae. Moreover, the species are utilized on their own or in combinatorial food products, eaten fresh or processed by a variety of technologies. The present review summarizes available literature with respect to microbiological food safety and quality of seaweed food products, including processing and other factors controlling these parameters, and emerging trends to improve on the safety, utilization, quality, and storability of seaweeds. The over- or misuse of antimicrobials and the concurrent development of antimicrobial resistance (AMR) in bacteria is a current worldwide health concern. The role of seaweeds in the development of AMR and the spread of antimicrobial resistance genes is an underexplored field of research and is discussed in that context. Legislation and guidelines relevant to edible seaweed are also discussed.Trond LøvdalBjørn Tore LunestadMette MyrmelJan Thomas RosnesDagbjørn SkipnesMDPI AGarticleseaweedmacroalgaefood safetymicrobiologybacteriavirusesChemical technologyTP1-1185ENFoods, Vol 10, Iss 2719, p 2719 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	seaweed macroalgae food safety microbiology bacteria viruses Chemical technology TP1-1185
spellingShingle	seaweed macroalgae food safety microbiology bacteria viruses Chemical technology TP1-1185 Trond Løvdal Bjørn Tore Lunestad Mette Myrmel Jan Thomas Rosnes Dagbjørn Skipnes Microbiological Food Safety of Seaweeds
description	The use of seaweeds in the human diet has a long history in Asia and has now been increasing also in the western world. Concurrent with this trend, there is a corresponding increase in cultivation and harvesting for commercial production. Edible seaweed is a heterogenous product category including species within the green, red, and brown macroalgae. Moreover, the species are utilized on their own or in combinatorial food products, eaten fresh or processed by a variety of technologies. The present review summarizes available literature with respect to microbiological food safety and quality of seaweed food products, including processing and other factors controlling these parameters, and emerging trends to improve on the safety, utilization, quality, and storability of seaweeds. The over- or misuse of antimicrobials and the concurrent development of antimicrobial resistance (AMR) in bacteria is a current worldwide health concern. The role of seaweeds in the development of AMR and the spread of antimicrobial resistance genes is an underexplored field of research and is discussed in that context. Legislation and guidelines relevant to edible seaweed are also discussed.
format	article
author	Trond Løvdal Bjørn Tore Lunestad Mette Myrmel Jan Thomas Rosnes Dagbjørn Skipnes
author_facet	Trond Løvdal Bjørn Tore Lunestad Mette Myrmel Jan Thomas Rosnes Dagbjørn Skipnes
author_sort	Trond Løvdal
title	Microbiological Food Safety of Seaweeds
title_short	Microbiological Food Safety of Seaweeds
title_full	Microbiological Food Safety of Seaweeds
title_fullStr	Microbiological Food Safety of Seaweeds
title_full_unstemmed	Microbiological Food Safety of Seaweeds
title_sort	microbiological food safety of seaweeds
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/49757d0993f142319064e91cd1e77145
work_keys_str_mv	AT trondløvdal microbiologicalfoodsafetyofseaweeds AT bjørntorelunestad microbiologicalfoodsafetyofseaweeds AT mettemyrmel microbiologicalfoodsafetyofseaweeds AT janthomasrosnes microbiologicalfoodsafetyofseaweeds AT dagbjørnskipnes microbiologicalfoodsafetyofseaweeds
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Microbiological Food Safety of Seaweeds

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