Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review

Garofalo, Cristiana; Milanović, Vesna; Cardinali, Federica; Aquilanti, Lucia; Clementi, Francesca; Osimani, Andrea

doi:10.1016/j.foodres.2019.108527

Cited by 111 publications

(129 citation statements)

References 71 publications

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“…In experiment 1, the raw insect samples investigated were first subjected to bacterial endospore counts and, as a comparison, total viable counts (Figure 1). The obtained values for total viable aerobic (between 7.5 and 8.7 log cfu/g) and anaerobic (7.4 to 8.7 log cfu/g) counts are similar to the typically high counts for raw edible insects reported earlier 2,15 . Additionally, the values for the aerobic and anaerobic counts are highly comparable.…”

Section: Resultssupporting

confidence: 87%

“…For bacterial endospore counts, which represent the fraction of the total viable counts present as spore form significant variation was observed between samples from the same insect species, compared to the total viable counts. This variation may result from differences in (hygiene in) the rearing environment and/or feed, and is commonplace for insects 2,9,11 . Again, anaerobic and aerobic endospore counts displayed comparable trends (Figure 1).…”

Section: Resultsmentioning

confidence: 99%

“…by EFSA 1 . In the past five years, many basic microbiological food safety questions were formulated and investigated, as reviewed by Garofalo et al (2019) 2 . In summary, freshly reared insects may be highly contaminated with diverse microorganisms, but these high numbers can easily be reduced, e.g.…”

Section: Introductionmentioning

confidence: 99%

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Microbiological safety of industrially reared insects for food: Identification of bacterial endospores and targeted detection of foodborne viruses

Vandeweyer

Lievens

Campenhout

2020

Preprint

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25Edible insects are characterised by high microbial numbers of which the bacterial endospores 26 fraction can survive thermal processing. It is unknown, however, which bacterial species occur 27 as endospore in edible insects and what impact they have on food safety. Additionally, edible 28 insects have never been explored for the presence of foodborne viruses so far. In this study, we 29 found that the bacterial endospore fraction in a collection of mealworm and cricket samples 30 obtained from commercial insect producers can comprise a large amount of Bacillus cereus 31 group members that can pose insect or human health risks. Monitoring and effective mitigation 32 of these risks are urged. By contrast, none of the foodborne viruses hepatitis A virus, hepatitis 33 E virus and norovirus genogroup II were detected in the sample collection. Therefore, food 34 safety risks originating from these viral pathogens can be concluded to be low. 35 Introduction 36 As from 2014, edible insects and insect-derived food products started to enter the 37 European markets. According to the International Platform of Insects for Food and Feed 38 (IPIFF), 6,000 tonnes of insect proteins were produced by its European members in 2019. The 39 organisation estimates production to be around 3 mio tonnes in 2030. Due to the expansion of 40 the insect sector risk assessments and food safety research regarding insects as a new food 41 matrix were initiated, e.g. by EFSA 1 . In the past five years, many basic microbiological food 42 safety questions were formulated and investigated, as reviewed by Garofalo et al. (2019) 2 . In 43 summary, freshly reared insects may be highly contaminated with diverse microorganisms. 44 Even though insects are not likely to be consumed in a raw status, it is important to know which 45 organisms should be targeted by heat and other processing treatments. It was demonstrated both 46 for fungi and bacteria for yellow mealworms (Tenebrio molitor) 3 , lesser mealworms 47 (Alphitobius diaperinus) 4 and tropical house crickets (Gryllodes sigillatus) 5 that high numbers 48 of these microorganisms can easily be reduced, e.g. by applying a mild heat treatment.. 49 However, it was repeatedly observed that a fraction of the bacteria, i.e. the endospores, can 50 survive those mild heat treatments 3,6 . Bacillus and Clostridium are two relevant bacterial genera 51 that are able to produce endospores. Since several members of these genera are food pathogens 52 (e.g. B. cereus, C. perfringens, C. botulinum), the survival of endospores in the insect matrix 53 may pose food safety risks. DNA-based studies have already identified, among others, the 54 spore-forming genera Bacillus, Brevibacillus, Clostridium, Lysinibacillus and Paenibacillus in 55 edible insects and insect products produced in Europe 7-12 . Yet, it is generally not clear which 56 specific species were found and whether or not they were present in spore form. Consequently, 57 the first goal of this research (experiment 1) was to iden...

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

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Microbiological safety of industrially reared insects for food: Identification of bacterial endospores and targeted detection of foodborne viruses

Vandeweyer

Lievens

Campenhout

2020

Preprint

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“…A few years have passed since the EFSA recommendations and the available scientific literature has been enriched by numerous publications on the safety aspects of edible insects (Garofalo et al., ; Osimani et al., , ).…”

Section: Introductionmentioning

confidence: 99%

“…The currently available studies highlighted that, besides their high nutritional value, edible insects can also be a source of chemical and biological contaminants that must be carefully assessed and mitigated before consumption. Regarding microbiological hazards, insects can be vectors of several microbial species harbored by both their gut and external cuticle (Garofalo et al., ; Milanović et al., ).…”

Section: Introductionmentioning

confidence: 99%

Investigating Antibiotic Resistance Genes in Marketed Ready‐to‐Eat Small Crickets (Acheta domesticus)

Roncolini

Cardinali

Aquilanti

et al. 2019

Journal of Food Science

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The present investigation was aimed at evaluating the occurrence of transferable genes conferring resistance to tetracyclines, macrolide‐lincosamide‐streptogramin B (MLSB), vancomycin, beta‐lactams, and aminoglycosides in 32 samples from eight batches of ready‐to‐eat crickets (Acheta domesticus) commercialized by four European Union producers (two batches per producer). Bacterial DNA extracted directly from the insects was subjected to optimized polymerase chain reaction (PCR) and nested‐PCR assays for the qualitative detection of 12 selected antibiotic resistance (AR) genes. Microbial enumeration demonstrated high counts of spore‐forming bacteria and total mesophilic aerobes. Statistical analyses revealed significant differences between different producers and insect batches. Regarding AR genes, a high prevalence of genes conferring resistance to tetracycline [tet(M), tet(O), tet(K), tet(S)] was observed, together with the presence of genes conferring resistance to erythromycin [erm(B), erm(C)], beta‐lactams (blaZ and mecA), and aminoglycosides [aac(6’)‐Ie aph(2”)‐Ia]. We performed a principal component analysis based on the AR gene frequencies that differentiated samples of batch 1 from those of batch 2. This analysis provided evidence for a difference between the producer from France and all the other producers among the batch 1 samples. Practical application Overall, an intrabatch variation was seen in the transferable resistances among different producers. This evidence, coupled with the observed differences in the viable counts, suggests a low standardization of the production processes. Hence, a prudent use of antimicrobials during the rearing of insects destined for human consumption is strongly recommended, as well as a need for a full standardization of production technologies.

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Edible insects: Tendency or necessity (a review)

Papastavropoulou

Xiao

Proestos

2022

eFood

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Eating insects has been a widespread habit in many cultures for many years. Edible insects represent an innovative food source with many advantages that will help the problem of protein and energy shortages created by the rapid growth of the world population. Using insects as food can increase the economy and help protect the environment and the human survival. Their nutritional value is excellent, since according to many studies insects have high protein content, high concentrations of various essential amino acids, a well-balanced fatty acid profile, with a high content of monounsaturated, polyunsaturated fatty acids and many minerals, trace elements, and vitamins. However, there are several risks in the use of edible insects, which need to be researched more extensively. Main goals are to spread knowledge and change the process of obtaining edible insects in better and safer ways. So that the edible insect food industry can develop on a solid basis, through the expansion of the composition of the insects already used and the future legalization of new species of edible insects as well as the establishment of additional legislative frameworks for the breeding, development, processing, storage, and safety of these innovative new foods. K E Y W O R D S edible insects, entomophagy, insect protein, insects as food, nutritional value of insects eFood. 2022;e58. wileyonlinelibrary.com/journal/efd2

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Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review

Cited by 111 publications

References 71 publications

Microbiological safety of industrially reared insects for food: Identification of bacterial endospores and targeted detection of foodborne viruses

Microbiological safety of industrially reared insects for food: Identification of bacterial endospores and targeted detection of foodborne viruses

Investigating Antibiotic Resistance Genes in Marketed Ready‐to‐Eat Small Crickets (Acheta domesticus)

Edible insects: Tendency or necessity (a review)

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