Microbiological Standards for Dried Microalgae: Absence of Legal Requirements and Risks

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Jan 5, 2024 - Foods

Microbiological Standards for Dried Microalgae: Absence of Legal Requirements and Risks

The increasing demand for food products made from microalgae raises questions about microbiological standards. Currently, there are no binding microbiological limits for these products, making risk assessment difficult. An analysis of 19 commercially available microalgae products from Chlorella spp., Arthrospira platensis, and Nannochloropsis gaditana showed a variety in microbiological quality, particularly in the total number of aerobic mesophilic organisms. The microbiological values were mostly below the maximum levels defined in the specifications, but Bacillus cereus were detected in two samples with more than 3.0 log CFU/g.

With these counts of Bacillus cereus, there is the possibility of forming harmful toxins.

Further information from the Federal Institute for Risk Assessment (BfR) can be found here. A summary in the form of a profile on the relevance of Bacillus cereus in food can be found on our homepage. 

At BAV Institute, we regularly conduct testing for Bacillus cereus. We provide you with fast and reliable results and are happy to advise you on all matters concerning product safety. If you have any questions, our customer advisors are happy to assist you.

Source: Journal of Food Safety and Food Quality - Article: https://journal-food-safety.de