ReviewFoods (Basel, Switzerland)2021
Microbiological Food Safety of Seaweeds.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
18 citing papers in PubMed.
- Bioactive Compounds from Seaweeds as Natural Preservatives for Seafood.Molecules (Basel, Switzerland) · 2026Review
- A Comprehensive Review on Seaweed Preservation Techniques: Impacts on Nutritional Quality, Safety and Shelf Life.Food science & nutrition · 2026Review
- Assessment of chemical, heavy metal, and microbiological contamination of Indonesian seaweed-based food products.Italian journal of food safety · 2026Article
- Seasonality: The Driving Force Behind the Antimicrobial and Antioxidant Activities and Biochemical Composition ofMarine drugs · 2026Article
- Seaweed bioactives: A comprehensive review of their nutritional, medicinal, and functional roles.iScience · 2026Review
- From Sea to Sweet: Seaweed's Role in Nutritious and Sustainable Confectionery.Comprehensive reviews in food science and food safety · 2026Review
- Evaluation of Porcine Gastric Mucin-Based Method for Extraction of Noroviruses from Seaweed Salad.Viruses · 2025Article
- Improving Meat Quality, Safety and Sustainability in Monogastric Livestock with Algae Feed Additives.Foods (Basel, Switzerland) · 2025Review
- Expanding our food supply: underutilized resources and resilient processing technologies.Journal of the science of food and agriculture · 2025Review
- Microbial Level and Microbiota Change of Laver in Dried Laver Processing Line During Production Seasons.Foods (Basel, Switzerland) · 2025Article
- Characterization, Bio-Prospection, and Comparative Metagenomics of Bacterial Communities Revealing the Predictive Functionalities in Wild and Cultured Samples of Industrially Important Red Seaweed Gracilaria dura.Current microbiology · 2025Article
- Inclusion of macroalgae in the diet - a comparative survey from Norway, Chile and China.Food & nutrition research · 2025Article
- Effect of Biomass Drying Protocols on Bioactive Compounds and Antioxidant and Enzymatic Activities of Red MacroalgaMethods and protocols · 2024Article
- Fatty Acid Profile andInsects · 2024Article
- Modified Atmosphere Packaging (MAP) for Seaweed Conservation: Impact on Physicochemical Characteristics and Microbiological Activity.Foods (Basel, Switzerland) · 2023Article
- An overview on the nutritional and bioactive components of green seaweeds.Food production, processing and nutrition · 2023Review
- The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications.Foods (Basel, Switzerland) · 2022Article
- Assessment of Food Quality and Safety of Cultivated Macroalgae.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
The use of seaweeds in the human diet has a long history in Asia and has now been increasing also in the western world. Concurrent with this trend, there is a corresponding increase in cultivation and harvesting for commercial production. Edible seaweed is a heterogenous product category including species within the green, red, and brown macroalgae. Moreover, the species are utilized on their own or in combinatorial food products, eaten fresh or processed by a variety of technologies. The present review summarizes available literature with respect to microbiological food safety and quality of seaweed food products, including processing and other factors controlling these parameters, and emerging trends to improve on the safety, utilization, quality, and storability of seaweeds. The over- or misuse of antimicrobials and the concurrent development of antimicrobial resistance (AMR) in bacteria is a current worldwide health concern. The role of seaweeds in the development of AMR and the spread of antimicrobial resistance genes is an underexplored field of research and is discussed in that context. Legislation and guidelines relevant to edible seaweed are also discussed.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.