e present study aimed to characterize the nutraceutical properties and the antimicrobial e ect of Moroccan Spirulina (Arthrospira platensis). e nutritional composition was evaluated, including water content, crude protein, total carbohydrates, lipids, phenolic composition, macro-and micromineral content, ber content, and energy value. en, the microbiological analysis and antioxidant activity were measured. e antimicrobial activity was evaluated using the minimum inhibitory concentration method on bacteria and fungi. Moroccan Spirulina contained a large amount of protein (76.65 ± 0.15%), followed by carbohydrates (6.46 ± 0.32%), minerals (20.91 ± 0.88%), crude ber (4.07 ± 1.42%), lipids (2.45 ± 0.82%), ash (14.56 ± 0.74), and twenty phenolic acids being identi ed and quanti ed. Moreover, avonoid and phenolic contents were present at 15.60 ± 2.74 mg RE/g dw and 4.19 ± 0.21 mg GAE/g dw, respectively. Microbiological risk assessment indicated that this product is safe to be consumed as a human food product. e antioxidant activity was higher in the methanolic fraction (23 mg TE/g dw) (DPPH).