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Book (series)Report of the expert meeting on food safety for seaweed – Current status and future perspectives
Rome, 28–29 0ctober 2021
2022Also available in:
No results found.The world production of marine macroalgae, or seaweed, has more than tripled since the turn of the millennium, increasing from 10.6 million tonnes in 2000 to 32.4 million tonnes in 2018. Increased cultivation and utilization of seaweed are expected to be important pillars of sustainable food security and a robust aquatic economy in the coming years. It is important, therefore, to consider the food safety implications of (increased) seaweed use for food. Many factors can affect the presence of hazards in seaweed, including: the type of seaweed, its physiology, the season in which it is produced, production waters, harvesting methods and processing. Several hazards such as heavy metals and marine biotoxins have been reported to be (potentially) associated with seaweed. However, legislation and guidance documents on the production and utilization of seaweed are generally still lacking. FAO and the World Health Organization (WHO) have therefore developed this report to identify food safety hazards (microbiological, chemical and physical) linked to the consumption of seaweed and aquatic plants. The present analysis could therefore provide a basis for undertaking further work in this area. Moreover, both FAO and WHO believe that there would be a value in developing relevant Codex guidance on this subject. -
No Thumbnail AvailableBook (series)Production, trade and utilization of seaweeds and seaweed products 1976
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Brochure, flyer, fact-sheetThe rediscovered potential of seaweed dietary additives 2022
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No results found.The cellular structure of seaweeds comprises indigestible fibres or complex polysaccharides, which are used as thickening additives or gelling agents in a range of processed foods and in cosmetics, pharmaceuticals, nutraceuticals and other industries. To date, only a handful of seaweed species have been used commercially as animal feed additives. Two main reasons underpin the use of seaweeds as dietary additives are to bolster the immune system of farmed animals and to improve their productivity and meat quality. Southeast Asia could play a significant role in the production of tropical seaweeds for animal feeds. Due to the vast number of seaweed species, novel seaweed additives, with the potential for animal production, are being discovered.
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