Microbiological Food Safety of Seaweeds.
bacteria
food quality
food safety
foodborne disease
macroalgae
microbiology
seafood
seaweed
spoilage
viruses
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
06 Nov 2021
06 Nov 2021
Historique:
received:
29
09
2021
revised:
25
10
2021
accepted:
30
10
2021
entrez:
27
11
2021
pubmed:
28
11
2021
medline:
28
11
2021
Statut:
epublish
Résumé
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.
Identifiants
pubmed: 34829000
pii: foods10112719
doi: 10.3390/foods10112719
pmc: PMC8619114
pii:
doi:
Types de publication
Journal Article
Review
Langues
eng
Subventions
Organisme : Research Council of Norway
ID : 194050
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