![\"Spiruline](\"http:\/\/preprod-phytocontrol.choosit.com\/wp-content\/uploads\/2017\/12\/photo-actu-spiruline-anses.jpg\")
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On 30 November 2017, ANSES published an opinion on the risk to consumers related to the consumption of spirulina-based food supplements. Spirulina may contain various contaminants: cyanobacteria of other genera and their toxins, heavy metals and other bacterial species.<\/p>\n Cyanotoxins:<\/strong><\/p>\n They are produced by several genera of cyanobacteria and are classified into three categories: hepatotoxins (microcystins), neurotoxins (anatoxins, saxitoxins and BMAA) and dermatotoxins.<\/p>\n Cyanobacteria producing cyanotoxins:<\/strong><\/p>\n Several publications have reported the presence of toxic cyanobacteria (Anabaena sp., Anabaenopsis sp., Phormidium sp., Oscillatoria sp., Synechococcus sp.<\/em>), associated with the presence of cyanotoxins (anatoxin-A, microcystins<\/em>).<\/p>\n Other bacteria (non-cyanobacteria):<\/strong><\/p>\n Spirulina production conditions, at a pH of around 10, reduce the development of pathogenic microorganisms (Listeria, Salmonella, coliforms<\/em>\u2026). Contamination by trace metal elements:<\/strong><\/p>\n The metal content of spirulina is directly related to water quality.
\n49 reports of adverse effects potentially linked to the consumption of this type of supplement have been collected as part of the national Nutrivigilance scheme.
\nSpirulina is a cyanobacterium of the genus Arthrospira<\/em>. It grows on the surface of water and develops naturally in warm (25\u00b0C), alkaline (pH 8-11.5) fresh water, rich in carbonates and bicarbonates but also in nitrates, phosphates and iron.
\nIt is used in the form of food supplements, as a colouring agent, and also in animal feed.
\nSpirulina is considered a foodstuff subject to Regulation (EC) No. 396\/2005 on maximum residue levels of pesticides.
\nThree species of spirulina are authorised in food supplements under the Order of 24 June 2014:
\n– Spirulina major<\/em>
\n– Spirulina maxima<\/em>
\n– Spirulina platensis<\/em>
\nSpirulina has been produced industrially since the 1980s, and since the 2000s it has been produced using photobioreactors.
\nIn France, it is sold in powder form or as food supplements, with an intake of 0.25 to 5g of spirulina per day.<\/p>\n
\nHowever, during harvesting, washing, drying, storage, or packaging, and depending on hygiene practices and the water used, contamination can occur.<\/p>\n
\nOverall, studies generally show acceptable metal levels, but some analyses have also revealed levels exceeding the limits set in EU food supplement regulations.<\/p>\n