A research team from the University of New England is addressing the lack of regulatory oversight of edible seaweed by studying the effect that various food safety control measures have on the presence of pathogens on the crop. The researchers also explain why seaweed should not be regulated as shellfish.
The European Food Safety Authority (EFSA) released an in-depth report on the potential future impact of new and evolving foods, technologies, and priorities, to help identify areas for research and collaboration.
