Implementation of the HACCP system for production of Tenebrio molitor larvae meal

Arévalo, Helbert Antonio Arévalo; Rojas, Edna Magaly Menjura; Fonseca, Karol Bibiana Barragan; Mejia, S. M. Vasquez

doi:10.1016/j.foodcont.2022.109030

Cited by 6 publications

(2 citation statements)

References 30 publications

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“…For example, the rapid growth in the market of insect‐based pet foods in Europe shows that consumers have a strong connection to the promises about overall gut health, sustainability, and hypoallergenicity of insect‐based pet foods (Siddiqui et al., 2023). A more sustainable result can be achieved globally by emphasizing the fact that EI producers and suppliers follow strict quality control measures, similar to those in place for other food products (Arévalo et al., 2022). These measures include regular inspections, adherence to food safety regulations, and compliance with good manufacturing practices.…”

Section: Nine Strategies To Enhance Consumers’ Acceptability Of Edibl...mentioning

confidence: 99%

How to enhance the acceptability of insects food—A review

Okaiyeto,

Yu,

Deng

et al. 2024

Food Frontiers

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About 1 billion people worldwide suffer from hunger, so exploring new food sources is very tempting for achieving zero hunger in the world. Edible insects (EIs) may be one of the ways to solve human protein deficiency. Currently, more than 200 species of EIs are consumed by over 2.5 billion people, especially in tropical regions, as part of their regular diets. However, there is still a large rejection in various parts of the world. In this review, we systematically summarize the factors behind the rejection of EIs as well as ways to improve the acceptability of EIs as alternative protein, essential vitamins, and mineral sources. The main goal of this research is to spread the knowledge of the benefits of eating EIs, consumer perception of insects, and enhance its acceptability as an alternative food. Sensory attributes, health‐related concerns, and sustainability issues are identified as the key factors affecting consumer acceptability of EIs. Conventional processing methods, such as blanching, drying, roasting, and fermentation, have been used in treating EIs to improve the quality and safety of EIs. Nine strategies were proposed to enhance the acceptability of insects as food, such as promoting food safety, encouraging product development, addressing cultural norms, enhancing the culinary experience, collaborating with restaurants, and increasing public awareness through education. The information in this work will shed more light on the consumption of EIs and pave the way for more research in this area.

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Section: Nine Strategies To Enhance Consumers’ Acceptability Of Edibl...mentioning

confidence: 99%

How to enhance the acceptability of insects food—A review

Okaiyeto,

Yu,

Deng

et al. 2024

Food Frontiers

View full text Add to dashboard Cite

show abstract

“…The location, mass and energy/heat balances [ 289 ], modelling and simulation [ 290 ], logistic [ 291 ], and the process-type (e.g., batch and continuous systems) should be carefully considered ahead to ensure environmental control system (e.g., temperature, humidity, and ventilation) meet the insect requirements and the workflow is optimized. Life cycle assessment (LCA) [ 300 ] and hazard analysis and critical control points system (HACCP) [ 301 ] plus a remote sensing monitoring system would be helpful in dealing with such complex system and towards precision agriculture [ 302 ].…”

Section: Production Of the Insectsmentioning

confidence: 99%

Unravelling the potential of insects for medicinal purposes – A comprehensive review

Siddiqui

Aidoo³

et al. 2023

Heliyon

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Development of the edible Tenebrio molitor at different temperatures: a Poisson log-linear regression modeling approach

Kavallieratos,

Skourti,

Nika

et al. 2024

Biologia

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Tenebrio molitor gained recognition for its nutritional value for human and/or animal consumption, its utilization as a model species in research studies, and its ability to degrade many types of plastics. However, it is a stored-product pest infesting a wide range of commodities in storages. The impact of temperature on the development of T. molitor was evaluated, taking into account confounding effects of other covariates such as developmental stage and larval instar. The time for larval development was longer at 22.5 °C than at 25 °C, 27.5 °C, and 30 °C. Tenebrio molitor spent most of its lifetime as larva > egg, pupa, since the outcome of our model inference resulted that the estimated probability of longer duration in larvae is approximately 25.5 times higher compared to eggs and pupae, and passed through 26 instars before it became pupa. Duration of larval instars increased significantly up to L22 and then decreased until L26. Among larval instars, L22 exhibited the highest developmental duration while the lowest was recorded for L1. These findings enhance the knowledge about the biology of T. molitor, leading to precise decisions for its successful culture.

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Implementation of the HACCP system for production of Tenebrio molitor larvae meal

Cited by 6 publications

References 30 publications

How to enhance the acceptability of insects food—A review

How to enhance the acceptability of insects food—A review

Unravelling the potential of insects for medicinal purposes – A comprehensive review

Development of the edible Tenebrio molitor at different temperatures: a Poisson log-linear regression modeling approach

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