Staff View: Current status and future trends in removal, control, and mitigation of algae food safety risks for human consumption

Current status and future trends in removal, control, and mitigation of algae food safety risks for human consumption

With the rapid development of the economy and productivity, an increasing number of citizens are not only concerned about the nutritional value of algae as a potential new food resource but are also, in particular, paying more attention to the safety of its consumption. Many studies and reports poin...

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Main Authors:	Wu, Guowei, Zhuang, Dingling, Chew, Kit Wayne, Ling, Tau Chuan, Khoo, Kuan Shiong, Quyen, Dong Van, Feng, Shuying, Show, Pau Loke
Format:	Article
Published:	MDPI 2022
Subjects:	QD Chemistry QH301 Biology
Online Access:	http://eprints.um.edu.my/41077/
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spelling	my.um.eprints.410772023-08-22T08:09:07Z http://eprints.um.edu.my/41077/ Current status and future trends in removal, control, and mitigation of algae food safety risks for human consumption Wu, Guowei Zhuang, Dingling Chew, Kit Wayne Ling, Tau Chuan Khoo, Kuan Shiong Quyen, Dong Van Feng, Shuying Show, Pau Loke QD Chemistry QH301 Biology With the rapid development of the economy and productivity, an increasing number of citizens are not only concerned about the nutritional value of algae as a potential new food resource but are also, in particular, paying more attention to the safety of its consumption. Many studies and reports pointed out that analyzing and solving seaweed food safety issues requires holistic and systematic consideration. The three main factors that have been found to affect the food safety of algal are physical, chemical, and microbiological hazards. At the same time, although food safety awareness among food producers and consumers has increased, foodborne diseases caused by algal food safety incidents occur frequently. It threatens the health and lives of consumers and may cause irreversible harm if treatment is not done promptly. A series of studies have also proved the idea that microbial contamination of algae is the main cause of this problem. Therefore, the rapid and efficient detection of toxic and pathogenic microbial contamination in algal products is an urgent issue that needs to be addressed. At the same time, two other factors, such as physical and chemical hazards, cannot be ignored. Nowadays, the detection techniques are mainly focused on three major hazards in traditional methods. However, especially for food microorganisms, the use of traditional microbiological control techniques is time-consuming and has limitations in terms of accuracy. In recent years, these two evaluations of microbial foodborne pathogens monitoring in the farm-to-table chain have shown more importance, especially during the COVID-19 pandemic. Meanwhile, there are also many new developments in the monitoring of heavy metals, algal toxins, and other pollutants. In the future, algal food safety risk assessment will not only focus on convenient, rapid, low-cost and high-accuracy detection but also be connected with some novel technologies, such as the Internet of Things (artificial intelligence, machine learning), biosensor, and molecular biology, to reach the purpose of simultaneous detection. MDPI 2022-10 Article PeerReviewed Wu, Guowei and Zhuang, Dingling and Chew, Kit Wayne and Ling, Tau Chuan and Khoo, Kuan Shiong and Quyen, Dong Van and Feng, Shuying and Show, Pau Loke (2022) Current status and future trends in removal, control, and mitigation of algae food safety risks for human consumption. Molecules, 27 (19). ISSN 1420-3049, DOI https://doi.org/10.3390/molecules27196633 <https://doi.org/10.3390/molecules27196633>. 10.3390/molecules27196633
institution	Universiti Malaya
building	UM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Malaya
content_source	UM Research Repository
url_provider	http://eprints.um.edu.my/
topic	QD Chemistry QH301 Biology
spellingShingle	QD Chemistry QH301 Biology Wu, Guowei Zhuang, Dingling Chew, Kit Wayne Ling, Tau Chuan Khoo, Kuan Shiong Quyen, Dong Van Feng, Shuying Show, Pau Loke Current status and future trends in removal, control, and mitigation of algae food safety risks for human consumption
description	With the rapid development of the economy and productivity, an increasing number of citizens are not only concerned about the nutritional value of algae as a potential new food resource but are also, in particular, paying more attention to the safety of its consumption. Many studies and reports pointed out that analyzing and solving seaweed food safety issues requires holistic and systematic consideration. The three main factors that have been found to affect the food safety of algal are physical, chemical, and microbiological hazards. At the same time, although food safety awareness among food producers and consumers has increased, foodborne diseases caused by algal food safety incidents occur frequently. It threatens the health and lives of consumers and may cause irreversible harm if treatment is not done promptly. A series of studies have also proved the idea that microbial contamination of algae is the main cause of this problem. Therefore, the rapid and efficient detection of toxic and pathogenic microbial contamination in algal products is an urgent issue that needs to be addressed. At the same time, two other factors, such as physical and chemical hazards, cannot be ignored. Nowadays, the detection techniques are mainly focused on three major hazards in traditional methods. However, especially for food microorganisms, the use of traditional microbiological control techniques is time-consuming and has limitations in terms of accuracy. In recent years, these two evaluations of microbial foodborne pathogens monitoring in the farm-to-table chain have shown more importance, especially during the COVID-19 pandemic. Meanwhile, there are also many new developments in the monitoring of heavy metals, algal toxins, and other pollutants. In the future, algal food safety risk assessment will not only focus on convenient, rapid, low-cost and high-accuracy detection but also be connected with some novel technologies, such as the Internet of Things (artificial intelligence, machine learning), biosensor, and molecular biology, to reach the purpose of simultaneous detection.
format	Article
author	Wu, Guowei Zhuang, Dingling Chew, Kit Wayne Ling, Tau Chuan Khoo, Kuan Shiong Quyen, Dong Van Feng, Shuying Show, Pau Loke
author_facet	Wu, Guowei Zhuang, Dingling Chew, Kit Wayne Ling, Tau Chuan Khoo, Kuan Shiong Quyen, Dong Van Feng, Shuying Show, Pau Loke
author_sort	Wu, Guowei
title	Current status and future trends in removal, control, and mitigation of algae food safety risks for human consumption
title_short	Current status and future trends in removal, control, and mitigation of algae food safety risks for human consumption
title_full	Current status and future trends in removal, control, and mitigation of algae food safety risks for human consumption
title_fullStr	Current status and future trends in removal, control, and mitigation of algae food safety risks for human consumption
title_full_unstemmed	Current status and future trends in removal, control, and mitigation of algae food safety risks for human consumption
title_sort	current status and future trends in removal, control, and mitigation of algae food safety risks for human consumption
publisher	MDPI
publishDate	2022
url	http://eprints.um.edu.my/41077/
_version_	1775622747179712512
score	13.211869

Current status and future trends in removal, control, and mitigation of algae food safety risks for human consumption

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