The study presented below looks at the effect of different treatments (storage at 4°C, 10°C and 20°C as well as drying) on the health status of algae, in particular the species Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, pathogenic Escherichia coli, Vibrio vulnificus and Vibrio parahaemolyticus.

Like all food products, seaweed must be safe and without risk to the consumer. Due to its high content of commensal marine bacteria (naturally present on the surface of the seaweed), seaweed does not appear to be a good medium for the growth of pathogenic bacteria.  These would have to compete ...

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