Tag: Algal toxins

While edible seaweeds have been consumed for thousands of years, modern interest in microalgae like spirulina and chlorella has spurred questions about overall algae safety. Some algae are safe and nutritious for humans, but others can be extremely toxic.

According to the World Health Organization, toxins produced by algae in both fresh and salt water can pose a serious threat to human health, causing symptoms from stomachaches and diarrhea to severe neurological effects and even death. While not all algae are dangerous, a specific type known as harmful algal blooms (HABs) can contaminate food sources through various pathways, creating significant health risks.

For centuries, certain types of algae have been a staple food source in many cultures, with records dating back to the Aztec civilization. The practice continues today, but is algae safe for humans to eat, and how can you tell the good from the bad?

According to MDPI, specific brown macroalgae species, such as *Fucus vesiculosus* and *Undaria pinnatifida*, are considered safe for human consumption and have been incorporated into food products across Europe. However, the question of whether brown algae is safe for humans depends heavily on the specific species, its harvest location, and proper preparation methods. While many varieties offer numerous health benefits, potential risks must be addressed to ensure safe consumption.