TemaNord 2022:564
A Nordic approach to food safety risk management of seaweed for use as food
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A Nordic approach to food safety risk management of seaweed for use as food
About this publication
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Acknowledgements
Terms and abbreviations
Executive summary
1 Introduction
1.1 Background
1.2 Objectives
1.3 Scope
1.4 What is seaweed?
1.5 Primary production of seaweed
1.6 Use of seaweed
1.7 Legislation on food safety in seaweed
2 Production and use of seaweed in the Nordic countries
2.1 Seaweed species used as food and their novel food status
2.2 Food products
2.3 Status in the Nordic countries
3 Food safety hazards
3.1 Identification and ranking of food hazards
3.2 Consumption data
3.3 Legislation regarding heavy metals and iodine in seaweed
3.4 Ongoing process in the EU regarding heavy metals and iodine in seaweed
3.5 Nordic data on heavy metals and iodine
3.6 Bioavailability
3.7 Effect of growing conditions on the content of food hazards
3.8 Effect of processing on the content of food hazards
3.9 Chemical hazards and some basic principles for legislation
3.10 Microbiological hazards
3.11 Some other hazards
3.12 Sampling and analysis of metals and iodine
4 Labelling and marketing
5 Conclusions and future considerations
5 Conclusions and future considerations
Food hazards
Risk assessment
Risk management, including development of legislation
6 Development of guidance documents
7 References