Microbiology of processed edible insect products – Results of a preliminary survey

Grabowski, Nils Th.; Klein, Günter

doi:10.1016/j.ijfoodmicro.2016.11.005

Cited by 102 publications

(80 citation statements)

References 11 publications

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“…The absence of these pathogens in ready‐to‐eat samples may suggest that the identified methods of processing R. differens (deep‐frying, toasting, and smoking) are effective, and processed senene may not pose health risks to consumers. Similar results were reported by Grabowski and Klein () after deep frying processed edible insects' products. Although there are no specific microbiological criteria for insects used as human food, food safety criteria for minced meat that include salmonellae (absence in 25 g), L. monocytogenes (<2.0 log cfu/g), E. coli (most probable number <230/100 g) (Grabowski & Klein, ) could give useful indication.…”

Section: Resultssupporting

confidence: 91%

“…The absence of these pathogens in ready-to-eat samples may suggest that the identified methods of processing R. differens (deep-frying, toasting, and smoking) are effective, and processed senene may not pose health risks to consumers. Similar results were reported by Grabowski and Klein (2017) after deep frying processed edible insects' products.…”

Section: Major Food-borne Pathogenssupporting

confidence: 89%

“…In this study, the preference of major pathogens analyzed was based on international standards used to describe food quality and food safety of foodstuffs containing animal protein (Grabowski & Klein, 2017). Traditionally, within the Haya tribe in Tanzania, senene are not consumed raw while they are processed using different conventional methods ( Figure 1) before consumption (Mmari et al, 2017).…”

Section: Major Food-borne Pathogensmentioning

confidence: 99%

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

Ng’ang’a

Imathiu

Fombong

et al. 2018

Journal of Food Safety

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In Tanzania, edible Ruspolia differens are still harvested from the natural environments. In this perspective, little is known about the microbiological quality of wild harvested R. differens. This study was conducted to assess the microbiological quality of wild harvested R. differens and evaluate the efficacy of conventional processing methods in reducing microbial load. Two districts (Bukoba rural and Muleba) within the Kagera region were purposively selected for the study. Sampling was done from the same batches along the R. differens food chain as follows: (a) at harvest points in the villages, (b) after transportation to the market and plucking of wings and legs, (c) after rinsing with potable tap water, and (d) after processing using conventional methods. Generally, high microbial counts, that is, total viable aerobic count (TVC), Enterobacteriaceae, lactic acid bacteria, bacterial endospores, and yeasts and molds were observed in raw R. differens samples. A significant increase in microbial counts after transportation and plucking was only observed for TVC, bacterial endospores, and yeasts and molds. A statistically significant reduction in all types of counts, with the exception of bacterial endospores, was observed after processing. All processed samples analyzed were devoid of salmonellae, Listeria monocytogenes, and Escherichia coli. Practical applications Although commonly used processing methods of Ruspolia differens were effective in reducing microbial load, bacterial endospores were hardly eliminated and could pose a health hazard to consumers; thus, improved handling of R. differens along the food chain could reduce such risks.

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Section: Resultssupporting

confidence: 91%

Section: Major Food-borne Pathogenssupporting

confidence: 89%

Section: Major Food-borne Pathogensmentioning

confidence: 99%

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

Ng’ang’a

Imathiu

Fombong

et al. 2018

Journal of Food Safety

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“…There are several traditional edible insect cooking techniques, including steaming, roasting, smoking, frying, stewing, and curing (see Figure ; Ebenebe et al., 2015; Graboswski & Klein, ; Lautenshläger et al, 2016; Nonaka, ; Obopile & Seeletso, ; Ramos‐Rostro et al., ; Shockley, Lesnik, Allen, & Muñoz, ). These techniques are preceded by blanching to reduce foodborne microorganism counts and to inactivate enzymes (Marshall, Dickson, & Nguyen, ).…”

Section: Traditional Cookingmentioning

confidence: 99%

“…The vast majority of microorganisms stop growing at aw <0.65. When aw is low, microorganisms show slowed growth, and when water conditions are appropriate, they can start growing again (Grabowski & Klein, , ). A reduction of free water increases the dry matter concentration significantly without damaging the tissues or the physical appearance of foods and is an important step for food ingredient extraction (Lamidi, Jiang, Pathare, Wang, & Roskilly, ).…”

Section: Processing Technologiesmentioning

confidence: 99%

Edible Insects Processing: Traditional and Innovative Technologies

Melgar‐Lalanne

Hernández-Álvarez

Fiallos

2019

Comp Rev Food Sci Food Safe

279

216

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Insects are part of the human diet in many parts of the world. Their nutritional value is widely recognized. Currently, most edible insects are harvested from the wild, although semi‐domestication and indoor farming have increased insect availability and the sustainability of production. In traditional cultures, insects are processed in a number of ways (steaming, roasting, smoking, frying, stewing, and curing, among others) to improve their sensory and nutritional qualities as well as their shelf‐life. In order to increase consumer interest in the West, various technologies have been developed that are aimed primarily at using insects as ingredients in a non‐recognizable form, such as powders or flour. These technologies include drying (sun‐drying, freeze‐drying, oven‐drying, fluidized bed drying, and microwave‐drying) and new processing methods (ultrasound‐assisted extraction, cold atmospheric pressure plasma, and dry fractionation) designed mainly for protein, fat, and/or chitin extraction. Insect‐based ingredients are sold for the production of cookies, chocolates, tortilla‐style chips, and other snacks. This review focuses on edible insect production, processing technologies, and commercialization using strategies ranging from traditional to novel as a sustainable approach for improving food security worldwide.

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Microbiology of African Edible Insects

Grabowski

2020

African Edible Insects as Alternative Source of Food, Oil, Protein and Bioactive Components

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Microbiology of processed edible insect products – Results of a preliminary survey

Cited by 102 publications

References 11 publications

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

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

Edible Insects Processing: Traditional and Innovative Technologies

Microbiology of African Edible Insects

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