Seaweeds as a “Palatable” Challenge between Innovation and Sustainability: A Systematic Review of Food Safety

Giuseppe Cavallo, Chiara Lorini, Giuseppe Garamella and Guglielmo Bonaccorsi
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Giuseppe Cavallo: Department of Health Science, University of Florence, Viale GB Morgagni 48, 50134 Florence, Italy
Chiara Lorini: Department of Health Science, University of Florence, Viale GB Morgagni 48, 50134 Florence, Italy
Giuseppe Garamella: School of Specialization in Hygiene and Preventive Medicine, University of Florence, Viale GB Morgagni 48, 50134 Florence, Italy
Guglielmo Bonaccorsi: Department of Health Science, University of Florence, Viale GB Morgagni 48, 50134 Florence, Italy

Sustainability, 2021, vol. 13, issue 14, 1-21

Abstract: Moderate or severe food insecurity affect 2 billion people worldwide. The four pillars of food security (availability, access, use and stability) are in danger due to the impact of climatic and anthropogenic factors which impact on the food system. Novel foods, like seaweeds, have the potential to increase food yields so that to contribute in preventing or avoiding future global food shortages. The purpose of this systematic review was to assess microbiological, chemical, physical, and allergenic risks associated with seaweed consumption. Four research strings have been used to search for these risks. Preferred Reporting Item for Systematic Reviews and Meta-analysis (PRISMA) guidelines were applied. Finally, 39 articles met the selected criteria. No significant hazards for microbiological, allergenic, and physical risks were detected. Regarding chemical risk, algae can accumulate various heavy metals, especially when harvested in polluted sites. Cultivating seaweeds in a controlled environment allows to avoid this risk. Periodic checks will be necessary on the finished products to monitor heavy metals levels. Since the consumption of algae seems to be on the rise everywhere, it seems to be urgent that food control authorities establish the safety levels to which eating algae does not represent any risk for human health.

Keywords: novel food; food safety; seaweed; risk assessment; human health (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:13:y:2021:i:14:p:7652-:d:590853

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