Comparative assessment of food safety regulations and standards for arsenic, cadmium, lead, mercury and iodine in macroalgae used as food and feed in China and Europe

文献类型： 外文期刊

第一作者： Guo, Yingying

作者： Guo, Yingying;Li, Na;Jiang, Yanhua;Zhu, Wenjia;Zhao, Yanfang;Yao, Lin;Wang, Lianzhu;Lundebye, Anne-Katrine;Aakre, Inger;Ergon, Ashild;Pang, Shaojun;Li, Xiaodong;Aakre, Inger

作者机构：

关键词： Seaweed; Food safety; Inorganic contaminants; Iodine; Regulation; Standard

期刊名称：TRENDS IN FOOD SCIENCE & TECHNOLOGY （ 影响因子：15.3； 五年影响因子：16.6 ）

ISSN： 0924-2244

年卷期： 2023 年 141 卷

页码：

收录情况： SCI

摘要： Background: Seaweed, or macroalgae has traditionally been part of Asian cuisine for decades and is also becoming increasingly popular as a food source in Europe and other Western countries. However, seaweed can accumulate elements from the environment and consequently may be a source of exposure to toxic elements, or potentially harmful levels of micronutrients. Food safety issues related to the use of seaweed as food and animal feed are very important given the increased use of such products. Scope and approach: Current standards, regulations and recommendations regarding heavy metals (cadmium, lead and mercury), arsenic and iodine in seaweed food and feed products in China and Europe are included in this review. Furthermore, the levels of these elements in different seaweed products, dietary exposure, and risk management measures for seaweed products are also discussed. Key findings and conclusions: The chemical hazards of particular concern in seaweeds are iodine, inorganic arsenic and cadmium depending on seaweed species, consumption and processing or preparation methods. In the absence of harmonized international standards or guidelines that specifically address food safety of seaweed production, processing and utilization, there are considerable differences in the regulations and standards concerning inorganic contaminants and iodine among different countries. This comprehensive review identifies knowledge gaps and provides a scientific basis for further work regarding developing unified food safety legislation, standards or guidelines related to seaweed products.

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