Microbial and Heavy Metal Analyses of Commercially Available Seamoss and Seamoss Products
Access to this document is restricted. Some items have been embargoed at the request of the author, but will be made publicly available after the "No Access Until" date.
During the embargo period, you may request access to the item by clicking the link to the restricted file(s) and completing the request form. If we have contact information for a Cornell author, we will contact the author and request permission to provide access. If we do not have contact information for a Cornell author, or the author denies or does not respond to our inquiry, we will not be able to provide access. For more information, review our policies for restricted content.
Seamoss has gained popularity as a functional food due to its high content of polysaccharides, essential minerals, and various bioactive compounds. Despite its expanding presence in the global market, limited data are available regarding the microbial safety and heavy metal contamination This study aimed to assess both the microbial quality and heavy metal concentrations in seamoss products obtained from major online retailers in the United States. A total of 66 products were analyzed, including 53 dried and 13 seamoss gels. All samples were tested for microbial safety and quality, and heavy metal analyses was conducted by an external laboratory. The water activity (Aw) of dried seamoss ranged from 0.33 to 0.76, with a mean value of 0.59 whereas the gels values ranged from 0.74 to 1.00, with a mean of 0.98. The pH and Brix values of seamoss gels ranged from 2.71 to 7.05, and from 0.80 to 46.10, respectively. Microbiological analyses showed an averaged total aerobic plate count of 4.30 log CFU/g and 3.23 log CFU/g for yeast/mold. All seamoss samples tested positive for at least one presumptive pathogen. Among the dried seamoss samples, Bacillus spp. exhibited the highest prevalence, with 51 out of 53 samples (96.23%) testing positive, and 9 out of 13 (69.23%) samples for the gels. Arsenic (As), cobalt (Co), and mercury (Hg) were detected in the dried seamoss samples, whereas these elements were not detected in the gel samples, with the exception of mercury, which was present in trace amounts. These findings underscore the inconsistencies in the formulation of commercially available seamoss products. Variability in source locations, product forms, and formulations including differences in color, pH, sugar content, and processing conditions reflect the lack of standardization across the seamoss industry. Additional research is urgently needed to better understand these risks, and both producers and consumers should be educated on proper handling, formulation, and safety practices associated with seamoss products.