The growing, harvesting, transporting, and processing of algae present several potential hazards, particularly related to chemical, biological, and physical contamination. One of the primary concerns is the accumulation of heavy metals, such as inorganic arsenic, cadmium, mercury, lead, tin, iodine, and nickel, which can pose significant health risks if consumed in excessive amounts. While the EU Regulation (EC) No 2023/915 sets maximum levels for certain contaminants in foodstuffs, there are currently no specific EU-wide regulations for toxic metals in seaweeds intended for human consumption — except for nickel — though French recommendations (CSHPF01/1990, AFSSA 04/2009) provide guidance on safe levels for contaminants like inorganic arsenic (3 mg/kg dry weight), cadmium (0.5 mg/kg), and lead (5 mg/kg). For food supplements, the EU 2023/912 regulation establishes stricter limits, such as 3 mg/kg for lead and 0.1 mg/kg for mercury. Iodine, in particular, requires careful monitoring, as excessive intake — especially from dried algae products — can exceed the upper limit of 600 µg/day for adults and pose risks in regions with endemic iodine deficiency.

In addition to chemical hazards, biological risks such as biotoxins, microbial contamination, and potential allergens must be considered. Algae can also be contaminated with physical hazards, including sand, stones, plastic, and metal fragments, which can occur during harvesting and processing. The Scientific Committee for Food has highlighted the risks of excessive iodine intake from algae, particularly in dried forms, and emphasizes the importance of adhering to recommended limits to prevent adverse health effects. For fresh seaweed, maximum contaminant levels apply after washing and separating the edible parts, while for dried products, the limits pertain to the product as sold ((EU) 2024/1987). These considerations underscore the need for rigorous quality control and standardized regulations to ensure the safety of algae-based products for consumers.

← Back                                                                                                                                     Next →