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Abstract:This study investigated the relative abundance and identity of microbial contaminants of the edible long-horned grasshopper (Ruspolia differens) harvested from the wild and traded in informal markets in Uganda, to reveal high health risk points. Raw samples of whole R. differens were collected from wild vegetation, trapping sites and markets. Additionally, samples of plucked and deep-fried ready-to-eat R. differens were collected from the markets. The samples were cultured on standard media for microbial quant… Show more
“…1). This agrees with the ndings of Labu et al [30], who observed that bacterial and fungal counts in processed grasshoppers were generally lower than in freshly harvested (unprocessed) raw insects. Heat processing (frying) would be expected to eliminate any contaminating microorganisms in the grasshoppers.…”
Section: Resultssupporting
confidence: 92%
“…The reason for this is unclear but could be related to poor housing infrastructure and general sanitation in Kampala slums compared to Masaka, which had relatively better housing and sanitation infrastructures. A related study by Labu et al [30] carried out in both localities, found the mean bacterial counts in R. differens samples from Masaka (season 1 (April-May) were signi cantly higher than those in samples from Kampala. However, there was no signi cant difference in season two (November-December), but microbial species were most diverse in wild, freshly harvested samples.…”
Section: Resultsmentioning
confidence: 80%
“…Grasshoppers could potentially get contaminated from where they originate, given that they are thought to swarm to the point of harvest from "unknown sources", but a study by Opoke et al [29] suggests a local origin from which they aggregate and swarm upon maturity. Previous studies by Ssepuuya et al [16] and Labu et al [30] show that grasshoppers surveyed at the point of harvest already had high levels of contamination with potential human pathogens.…”
Background
Food safety is a major public health issue, particularly in developing countries. Ready-to-eat street-vended foods contribute to daily dietary life, but with elevated food safety burden. Here, hygiene and food safety practices as well as the microbial contamination in Uganda's edible grasshopper value chain was evaluated.
Methods
This was a cross-sectional mixed methods study with both qualitative and quantitative approaches. A face-to-face administered questionnaire and observational checklists were used to collect data. A total of 29 households (Kampala; 12 and Masaka; 17) participated, and grasshopper samples collected along the value chain. Indicator pathogens were analysed using standard microbiological methods.
Results
Sociodemographic characteristics reveal that two-thirds of households in Kampala and 53% in Masaka were female headed. In Kampala and Masaka, respectively, 50% and 12% of households had earth or sand floors. All households in Kampala were one or two-roomed dwellings with no separate room as a kitchen, and shared a toilet compared to 43%, 65% and 53%, respectively, in Masaka. 83% households in Kampala and 56% in Masaka obtained drinking water from public taps. Handwashing was inadequate and none of the actors was observed to wash their hands after taking a break or handling waste. Only 8.3% respondents had raised racks for drying utensils. For vendors, wearing protective clothing was not common, with only 28.5% in Kampala and 30.8% in Masaka wearing an apron. Containers for vending grasshoppers were largely uncovered and the utensils (spoon or cup) for measuring the grasshoppers were left mainly uncovered during the observation period. Indicator organisms, E. coli and Salmonella typhimurium, were detected. E. coli was the most common contaminant, but with lower levels in Masaka compared to Kampala. Salmonella typhimurium was mainly a burden in Kampala.
Conclusions
Our findings demonstrate that there are enormous contributors to poor hygiene and sanitation along the value chain. The existence of pathogenic bacteria such as E. coli in ready-to-eat foods imply that their consumption pose a health risk. There is an urgent need to create awareness among the actors,through regular trainings on food safety and personal hygiene practices in food handling and inspection to prevent foodborne disease outbreaks.
“…1). This agrees with the ndings of Labu et al [30], who observed that bacterial and fungal counts in processed grasshoppers were generally lower than in freshly harvested (unprocessed) raw insects. Heat processing (frying) would be expected to eliminate any contaminating microorganisms in the grasshoppers.…”
Section: Resultssupporting
confidence: 92%
“…The reason for this is unclear but could be related to poor housing infrastructure and general sanitation in Kampala slums compared to Masaka, which had relatively better housing and sanitation infrastructures. A related study by Labu et al [30] carried out in both localities, found the mean bacterial counts in R. differens samples from Masaka (season 1 (April-May) were signi cantly higher than those in samples from Kampala. However, there was no signi cant difference in season two (November-December), but microbial species were most diverse in wild, freshly harvested samples.…”
Section: Resultsmentioning
confidence: 80%
“…Grasshoppers could potentially get contaminated from where they originate, given that they are thought to swarm to the point of harvest from "unknown sources", but a study by Opoke et al [29] suggests a local origin from which they aggregate and swarm upon maturity. Previous studies by Ssepuuya et al [16] and Labu et al [30] show that grasshoppers surveyed at the point of harvest already had high levels of contamination with potential human pathogens.…”
Background
Food safety is a major public health issue, particularly in developing countries. Ready-to-eat street-vended foods contribute to daily dietary life, but with elevated food safety burden. Here, hygiene and food safety practices as well as the microbial contamination in Uganda's edible grasshopper value chain was evaluated.
Methods
This was a cross-sectional mixed methods study with both qualitative and quantitative approaches. A face-to-face administered questionnaire and observational checklists were used to collect data. A total of 29 households (Kampala; 12 and Masaka; 17) participated, and grasshopper samples collected along the value chain. Indicator pathogens were analysed using standard microbiological methods.
Results
Sociodemographic characteristics reveal that two-thirds of households in Kampala and 53% in Masaka were female headed. In Kampala and Masaka, respectively, 50% and 12% of households had earth or sand floors. All households in Kampala were one or two-roomed dwellings with no separate room as a kitchen, and shared a toilet compared to 43%, 65% and 53%, respectively, in Masaka. 83% households in Kampala and 56% in Masaka obtained drinking water from public taps. Handwashing was inadequate and none of the actors was observed to wash their hands after taking a break or handling waste. Only 8.3% respondents had raised racks for drying utensils. For vendors, wearing protective clothing was not common, with only 28.5% in Kampala and 30.8% in Masaka wearing an apron. Containers for vending grasshoppers were largely uncovered and the utensils (spoon or cup) for measuring the grasshoppers were left mainly uncovered during the observation period. Indicator organisms, E. coli and Salmonella typhimurium, were detected. E. coli was the most common contaminant, but with lower levels in Masaka compared to Kampala. Salmonella typhimurium was mainly a burden in Kampala.
Conclusions
Our findings demonstrate that there are enormous contributors to poor hygiene and sanitation along the value chain. The existence of pathogenic bacteria such as E. coli in ready-to-eat foods imply that their consumption pose a health risk. There is an urgent need to create awareness among the actors,through regular trainings on food safety and personal hygiene practices in food handling and inspection to prevent foodborne disease outbreaks.
“…Grasshoppers could potentially get contaminated from where they originate, given that they are thought to swarm to the point of harvest from “unknown sources”, although a study by Opoke et al [ 33 ] suggests a local origin from which they aggregate and swarm upon maturity. Previous studies by Ssepuuya et al [ 16 ] and Labu et al [ 34 ] show that grasshoppers surveyed at the point of harvest already had high levels of contamination with potential human pathogens. Fig.…”
“…In countries like Niger, Uganda, Chad, and Burkina Faso, it is prohibited among some ethnic groups to consume edible insects. The Baganda tribe in Uganda has a similar taboo where women are not allowed to consume Ruspolia differens but are allowed to catch it and prepare food for their husbands (Labu et al., 2021). Due to the theory that it would cause newborns to have cone‐shaped heads, consumption of R. differens is strictly prohibited for expecting mothers (Sengendo et al., 2021).…”
Insect consumption is a traditional practice in many countries. Currently, the urgent need for ensuring food sustainability and the high pressure from degrading environment are urging food scientists to rethink the possibility of introducing edible insects as a promising food type. However, due to the lack of the standardized legislative rules and the adequate scientific data that demonstrate the safety of edible insects, many countries still consider it a grey area to introduce edible insects into food supply chains. In this review, we comprehensively reviewed the legal situation, consumer willingness, acceptance, and the knowledge on edible insect harvesting, processing as well as their safety concerns. We found that, despite the great advantage of introducing edible insects in food supply chains, the legal situation and consumer acceptance for edible insects are still unsatisfactory and vary considerably in different countries, which mostly depend on geographical locations and cultural backgrounds involving psychological, social, religious, and anthropological factors. Besides, the safety concern of edible insect consumption is still a major issue hurdling the promotion of edible insects, which is particularly concerning for countries with no practice in consuming insects. Fortunately, the situation is improving. So far, some commercial insect products like energy bars, burgers, and snack foods have emerged in the market. Furthermore, the European Union has also recently issued a specific item for regulating new foods, which is believed to establish an authorized procedure to promote insect‐based foods and should be an important step for marketizing edible insects in the near future.
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