Microbial quality of edible grasshoppers <i>Ruspolia differens</i> (Orthoptera: Tettigoniidae): From wild harvesting to fork in the Kagera Region, Tanzania

Ng’ang’a, Jeremiah; Imathiu, Samuel; Fombong, Forkwa; Ayieko, Monica A.; Broeck, Jozef Vanden; Kinyuru, John

doi:10.1111/jfs.12549

Cited by 20 publications

(14 citation statements)

References 22 publications

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“…The boiling and toasting procedures applied in the present study potentially eliminated E. coli and other enteric pathogens. Other authors, [47,48], made similar observations on boiled I. belina larvae and toasted R. differens, respectively. Staphylococcus aureus was present on all the raw products ( Table 5).…”

Section: Effects Of Boiling and Toastingsupporting

confidence: 60%

“…Similar findings were reported for boiled (5-10 min) G. sigillatus [16], boiled (ca. 93 • C; 30 min) I. belina [47] and toasted (10 min) R. differens [48]. The interaction effect of insect species and processing method was significant for the destruction of TVC (F = 1207; df = 35; p < 0.001) and YMC (F = 11739.6; df = 35; p < 0.001).…”

Section: Effects Of Boiling and Toastingmentioning

confidence: 96%

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Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa

Nyangena

Mutungi

Imathiu

et al. 2020

Foods

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Edible insects are increasingly being considered as food and feed ingredients because of their rich nutrient content. Already, edible insect farming has taken-off in Africa, but quality and safety concerns call for simple, actionable hazard control mechanisms. We examined the effects of traditional processing techniques—boiling, toasting, solar-drying, oven-drying, boiling + oven-drying, boiling + solar-drying, toasting + oven-drying, toasting + solar-drying—on the proximate composition and microbiological quality of adult Acheta domesticus and Ruspolia differens, the prepupae of Hermetia illucens and 5th instar larvae of Spodoptera littoralis. Boiling, toasting, and drying decreased the dry matter crude fat by 0.8–51% in the order: toasting > boiling > oven-drying > solar-drying, whereas the protein contents increased by 1.2–22% following the same order. Boiling and toasting decreased aerobic mesophilic bacterial populations, lowered Staphylococcus aureus, and eliminated the yeasts and moulds, Lac+ enteric bacteria, and Salmonella. Oven-drying alone marginally lowered bacterial populations as well as yeast and moulds, whereas solar-drying alone had no effect on these parameters. Oven-drying of the boiled or toasted products increased the aerobic mesophilic bacteria counts but the products remained negative on Lac+ enteric bacteria and Salmonella. Traditional processing improves microbial safety but alters the nutritional value. Species- and treatment-specific patterns exist.

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Section: Effects Of Boiling and Toastingsupporting

confidence: 60%

Section: Effects Of Boiling and Toastingmentioning

confidence: 96%

Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa

Nyangena

Mutungi

Imathiu

et al. 2020

Foods

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“…Therefore, for the interest of food safety, the presence of Listeria in insects, especially potentially edible insects, has been an ongoing investigation. In numerous other surveys of insects, including bush crickets (Ruspolia diffferens), lesser mealworms (Alphitobius diaperinus), tropical house crickets (Gryllodes sigillatus), field crickets (Gryllus bimaculatus), superworms (Zophobas atratus), and cockroaches, no Listeria has been found [60][61][62][63][64]. This absence of Listeria in insects, despite the prevalence of Listeria in natural environments [65], might result from Listeria acting as an insect pathogen.…”

Section: Discussionmentioning

confidence: 93%

The gut bacterial communities across six grasshopper species from a coastal tallgrass prairie

2020

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Insect microbiomes play an important role in the health and fitness of insect hosts by contributing to nutrient absorption, immune health, and overall ecological fitness. As such, research interests in insect microbiomes have focused on agriculturally and industrially important organisms such as honey bees and termites. Orthopterans, on the other hand, have not been well explored for their resident microbial communities. Grasshoppers are an integral part of grassland ecosystems and provide important ecosystem services. Conversely, grasshoppers can be an agricultural pest requiring management with broad spectrum pesticides. However, little is known about the microbiomes of grasshoppers and their potential contribution to grasshopper biology. Here we examine the gut microbiome of six species of grasshoppers (n = 60) from a coastal tallgrass prairie ecosystem to gain a better understanding of the microbial communities present across the orthopteran order in this ecosystem. We found that there are bacterial phyla common to all six grasshopper species: Actinobacteria, Proteobacteria, Firmicutes, and to a lesser degree, Tenericutes. Although the grasshopper species shared a high relative abundance of these groups, there were notable shifts in dominant phyla depending on the grasshopper species. Moreover, measures of alpha diversity revealed a more diverse microbiome in males than females. Our observations support the hypothesis that there is a "core" group of bacterial families in these grasshopper species and factors such as trophic behaviors and the evolution of the host may contribute to the shifts in prevalence among these core microbial groups. OPEN ACCESSCitation: Muratore M, Prather C, Sun Y (2020) The gut bacterial communities across six grasshopper species from a coastal tallgrass prairie. PLoS ONE 15(1): e0228406. https://doi.org/10.

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“…The rich nutritional value of edible insects coupled with high moisture content provide a conducive environment for microbial contamination, survival and growth (Klunder et al, 2012;Van Huis, et al, 2013). Microorganisms can also be introduced along the food handling chain, causing food spoilage or disease outbreaks (Ng'ang'a et al, 2019;Ssepuuya et al, 2019). Intrinsic factors (e.g.…”

Section: Introductionmentioning

confidence: 99%

“…the migratory locust, Locusta migratoria L (Orthoptera: Acrididae) and mealworm, Tenebrio molitor L (Coleoptera: Tenebrionidae) (Garofalo et al, 2017;Stoops et al, 2016); crickets, Acheta domesticus L and Gryllodes sigillatus (Walker) (Orthoptera: Gryllidae) Vandeweyer et al, 2017); and the long-horned grasshopper, Ruspolia differens (Serville) (Orthoptera: Tettigoniidae) (Ng'ang Ssepuuya et al, 2019). Counts of total aerobic microbes, yeasts and moulds higher than the maximum standard limits set out in standards for edible insects (KEBS, 2020;Stoops et al, 2016;UNBS, 2020) have been reported in wild harvested raw R. differens (Ng'ang'a et al, 2019;Ssepuuya et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Microbial contaminants in wild harvested and traded edible long-horned grasshopper, Ruspolia differens (Orthoptera: Tettigoniidae) in Uganda

Labu

2021

JIFF

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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 quantification, and pure cultures were characterised using molecular techniques. Bacterial and fungal counts in deep fried ready-to-eat R. differens were ~3- and 2-fold lower, respectively, than in raw samples. Loads of these microbes in deep fried insects were within recommended food safety limits. The highest bacterial counts were detected in whole R. differens samples from the market followed by trapping points. The fungal counts in the raw R. differens were comparable across the sampling points. The bacterial and fungal counts in R. differens in Kampala were not influenced by district of origin. Seven species of bacteria and seven species of fungi were recorded in R. differens samples. The microbial species were most diverse in samples from trapping points and least diverse in the deep-fried insects. The key pathogenic bacteria detected in marketed R. differens were Staphylococcus sciuri, Acinetobacter baumannii and Serratia marcescens, all of which were absent in wild-caught whole insects. Our results demonstrate that R. differens obtained at the trapping sites and markets are contaminated with potentially harmful microbes, therefore they require processing through deep frying to minimise health risks associated with their consumption. Further studies are warranted to elucidate specific handling practices at distribution and trapping points which may prevent introduction of microbes into R. differens.

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Microbial quality of edible grasshoppers Ruspolia differens (Orthoptera: Tettigoniidae): From wild harvesting to fork in the Kagera Region, Tanzania

Cited by 20 publications

References 22 publications

Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa

Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa

The gut bacterial communities across six grasshopper species from a coastal tallgrass prairie

Microbial contaminants in wild harvested and traded edible long-horned grasshopper, Ruspolia differens (Orthoptera: Tettigoniidae) in Uganda

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