Food safety has occupied center stage in the past few years owing to the outbreak of many pathogenic organisms, particularly in fresh produce. Problems of hygiene associated with conventional foods also apply to algae. Spirulina is a dry product and, drying takes care of some of the microbiological content. Despite this, good process control as part of an overall GMP is important to guarantee not only the quality and stability of the product but also its safety. The major areas of concern for safety are microbiological load, heavy metal content, pesticides, extraneous matter, and cyanobacterial toxins.
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