Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR

Osimani, Andrea; Milanović, Vesna; Garofalo, Cristiana; Cardinali, Federica; Roncolini, Andrea; Sabbatini, Riccardo; Filippis, Francesca De; Gabucci, Claudia; Petruzzelli, Annalisa; Tonucci, Francesco; Clementi, Francesca; Aquilanti, Lucia

doi:10.1016/j.ijfoodmicro.2018.04.013

Cited by 35 publications

(22 citation statements)

References 74 publications

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“…As proposed by Ampe et al [28], the forward primer 338F was added with a GC clamp, as required for the subsequent DGGE analysis. The DGGE analysis as well as the sequencing and identification of the excised DGGE bands were performed as detailed by Osimani et al [29]. Only the sequences showing more than 97% of similarity with the sequences deposited in the GenBank database (http://www.ncbi.nlm.nih.gov) were clearly assigned to a species or a genus.…”

Section: Methodsmentioning

confidence: 99%

Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread

et al. 2019

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In the present study, inclusion of mealworm (Tenebrio molitor L.) powder into bread doughs at 5 and 10% substitution level of soft wheat (Triticum aestivum L.) flour was tested to produce protein fortified breads. The addition of mealworm powder (MP) did not negatively affect the technological features of either doughs or breads. All the tested doughs showed the same leavening ability, whereas breads containing 5% MP showed the highest specific volume and the lowest firmness. An enrichment in protein content was observed in experimental breads where the highest values for this parameter were recorded in breads containing 10% MP. Breads fortified with 10% MP also exhibited a significant increase in the content of free amino acids, and especially in the following essential amino acids: tyrosine, methionine, isoleucine, and leucine. By contrast, no differences in nutritional quality of lipids were seen between fortified and control breads. Results of sensory analyses revealed that protein fortification of bread with MP significantly affected bread texture and overall liking, as well as crust colour, depending on the substitution level. Overall, proof of concept was provided for the inclusion of MP into bread doughs started with different leavening agents (sourdough and/or baker’s yeast), at 5 or 10% substitution level of soft wheat flour. Based on the Technology Readiness Level (TRL) scale, the proposed bread making technology can be situated at level 4 (validation in laboratory environment), thus suggesting that the production of breads with MP might easily be scaled up at industrial level. However, potential spoilage and safety issues that need to be further considered were highlighted.

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Section: Methodsmentioning

confidence: 99%

Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread

et al. 2019

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“…Osimani et al. () analyzed different batches of fresh T. molitor larvae, their feeding substrate (wheatmeal) and frass. The microbial contamination of the wheat fed to the larvae was low, but the larvae and frass contained high amounts of Enterobacteriaceae, lactic acid bacteria, and some mesophilic aerobes species.…”

Section: Microbiological Hazardsmentioning

confidence: 99%

Food Safety Issues Related to Uses of Insects for Feeds and Foods

Fels‐Klerx

Camenzuli

Belluco

et al. 2018

Comp Rev Food Sci Food Safe

184

112

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Edible insects are expected to become an important nutrient source for animals and humans in the Western world in the near future. However, before insects can be put on the market, the safety of their use for feed and food is warranted. This literature study was prepared to provide an overview of the actual knowledge of possible food safety hazards, including chemical, microbiological, and allergenic agents and prions, to human and animal health upon the use of insects for food and feed, and to highlight data gaps and suggest the way forward. From the data available, heavy metals of concern are cadmium in black soldier fly and arsenic in yellow mealworm larvae. Investigated mycotoxins do not seem to accumulate. Residues of pesticides, veterinary drugs, and hormones, as well as dioxins and PCBs, are sometimes found in insects. Contamination of insects with pathogens to human health is a consequence of a combination of the substrates used and the farming and processing steps applied. Insects harbor a wide variety of microorganisms, and some human pathogenic bacteria may be present. In addition, insects may harbor and transmit parasites. There is no evidence so far insects may harbor pathogenic viruses or prions, but they may act as vectors. Insects and insect-derived products may have allergenic potential. In this review, evidence on some safety aspects is displayed, and data gaps are identified. Recommendations are given for future research to fill the most relevant data gaps.

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“…Recent works reported the microbiota composition of BSF larvae and prepupae [ 3 , 13 , 14 , 15 ]. However, little attention has been paid to microbial dynamics associated with extrinsic parameters, such as the rearing temperature.…”

Section: Introductionmentioning

confidence: 99%

Effect of Rearing Temperature on Growth and Microbiota Composition of Hermetia illucens

et al. 2020

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The potential utilization of black soldier fly (Hermetia illucens) as food or feed is interesting due to the nutritive value and the sustainability of the rearing process. In the present study, larvae and prepupae of H. illucens were reared at 20, 27, and 33 °C, to determine whether temperature affects the whole insect microbiota, described using microbiological risk assessment techniques and 16S rRNA gene survey. The larvae efficiently grew across the tested temperatures. Higher temperatures promoted faster larval development and greater final biomass but also higher mortality. Viable Enterobacteriaceae, Bacillus cereus, Campylobacter, Clostridium perfringens, coagulase-positive staphylococci, Listeriaceae, and Salmonella were detected in prepupae. Campylobacter and Listeriaceae counts got higher with the increasing temperature. Based on 16S rRNA gene analysis, the microbiota of larvae was dominated by Providencia (>60%) and other Proteobateria (mainly Klebsiella) and evolved to a more complex composition in prepupae, with a bloom of Actinobacteria, Bacteroidetes, and Bacilli, while Providencia was still present as the main component. Prepupae largely shared the microbiota with the frass where it was reared, except for few lowly represented taxa. The rearing temperature was negatively associated with the amount of Providencia, and positively associated with a variety of other genera, such as Alcaligenes, Pseudogracilibacillus, Bacillus, Proteus, Enterococcus, Pediococcus, Bordetella, Pseudomonas, and Kerstersia. With respect to the microbiological risk assessment, attention should be paid to abundant genera, such as Bacillus, Myroides, Proteus, Providencia, and Morganella, which encompass species described as opportunistic pathogens, bearing drug resistances or causing severe morbidity.

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Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR

Cited by 35 publications

References 74 publications

Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread

Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread

Food Safety Issues Related to Uses of Insects for Feeds and Foods

Effect of Rearing Temperature on Growth and Microbiota Composition of Hermetia illucens

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