Contaminants in algae: where do we stand, what do we need ?

Chair: Monique Ras 

Contaminants in algae as food pose significant health and environmental concerns, demanding focused attention and effective solutions. Algae's unique ability to bioaccumulate substances from their environment means they can concentrate contaminants like heavy metals, pesticides, and toxins from harmful algal blooms (HABs). Understanding the extent and impact of these contaminants is crucial for ensuring the safety of algae-based food products.

Currently, our understanding of contaminants in algae as food is incomplete. While research has identified various sources of contamination and their potential risks, significant gaps persist regarding the precise levels of contamination, mechanisms of bioaccumulation, and long-term effects on human health. To address this issue effectively, comprehensive monitoring programs are needed to assess contamination levels in algae-based food products and their raw materials. These programs should employ advanced analytical techniques to detect a wide range of contaminants and track their presence over time.

Efforts to mitigate contamination in algae-based food products must prioritize prevention and remediation strategies. This includes implementing stringent regulations on industrial discharge, agricultural runoff, and aquaculture practices to minimize contamination in algae cultivation environments. Additionally, promoting sustainable farming practices and investing in wastewater treatment technologies can help reduce the introduction of contaminants into algae ecosystems.

WEBINAR OBJECTIVES:

1. Identify chemical contaminants governing algae content in food applications.

2. Discuss microbiological contaminants, specifically in the context of algae for food.

3. Examine regulatory constraints on nutrition and toxicity, posing potential limitations to the commercialization of both microalgae and seaweed.