To investigate the risk of excessive aluminum residue in jellyfish and research the way to deduce the content of aluminum in jellyfish products.MethodsThe content of alum and aluminum in 51batches of jellyfish products were determined according to SC/T 3210-2001and GB/T 23374-2009, respectively. The methods for aluminum reduction in jellyfish were studied by soaking the jellyfish in water or weak acid. The soaking conditions were optimized by orthogonal test consisting of three factors at three different levels.ResultsThe results showed that the content of alum in all samples were qualified, while the unqualified rate of aluminum was 100%. The results of orthogonal test showed that the aluminum residues (wet weight) could be reduced to 57mg/kg by soaking 20g jellyfish products in 500ml 1% acetic acid solution for 6hours. Conclusion The standards should be revised to keep accordance to ensure food safety. Weak acid soaking was proposed for ready-to-eat jellyfish processing, while vinegar soaking was more effective to reduce the health risk of excessive aluminum for non-ready-to-eat jellyfish.