Functional Composition, Nutritional Properties, and Biological Activities of Moroccan Spirulina Microalga

Table 3

Microbiological quality of edible Spirulina (cfu/ml).

Pathogens	All aerobic mesophilic flora	Staphylococcus	Total coliforms	Fecal coliforms	Sulfito-reducer bacteria	Yeasts and molds	E. coli	Salmonella
Bacterial count	208	93	26	ND	ND	14	4.15	ND
EU standard	10^5	Absent	Absent	No data	10^4	10^4	Absent	Absent
WHO	No data	No data	No data	No data		10^3	No data	Absent

EU, European Union [41]; WHO, World Health Organization [42]; ND: not detected.