<p>Dry spirulina biomass is a popular dietary supplement ("superfood") valued for its antioxidants, vitamins, and other nutrients. However, its strong flavour unacceptable to some consumers, and the energy-intensive drying process, which causes oxidative damage to valuable compounds, have led some artisanal producers to offer fresh spirulina biomass (FSB) as an alternative. Due to its high water (~ 90% w/w) and protein (~ 60% w/w of dry weight) content, FSB is a perishable food product, and improper storage may pose health risks. Despite its growing availability, there is limited information on its microbiological properties and storage requirements. This study provides new insights into the safety, storage and sensorics of FSB. In summary, no foodborne pathogens were detected in FSB, and total bacterial counts remained acceptable (10⁵ to 10⁷&#xa0;CFU&#xa0;g⁻¹) for the first 14&#xa0;days of storage at 4&#xa0;°C, but increased to 10⁹&#xa0;CFU&#xa0;g⁻¹ when stored at room temperature (25&#xa0;°C). Interestingly, washing the biomass with potable water after harvesting reduced its shelf life at both tested temperatures (4 and 25&#xa0;°C). FSB contained significantly higher levels of phycocyanin (by 60%), carotenoids (by 50%), and vitamin E (by 87%) than dried spirulina, and exhibited more delicate sensory properties, leading to greater consumer acceptance. In conclusion, FSB offers superior sensory quality and greater consumer acceptability, while retaining more health-beneficial compounds than dry spirulina. However, its shelf life is significantly shorter, requiring refrigeration and consumption within 10&#xa0;days of purchase.</p> Graphical Abstract <p></p>