Novel foods represent sustainable alternatives to traditional farming and conventional foodstuffs. The house cricket (Acheta domesticus) is considered as one of the most promising reared insects due to their attractive nutritional profile and lower feed conversion ratio compared to other animals. However, putative health hazards associated with consumption of crickets have previously not been investigated. The present study assesses the risks of A. domesticus reared in closed systems controlled by the implementation of hazard analysis and critical control points and good farming practices. Due to the novelty of the topic, data scarcity has been a limiting factor, hence comparative evidence from closely related species belonging to the order Orthoptera (e.g. grasshoppers, locusts, and other cricket species) have been included. The present risk profile identified as main hazards: (1) high total counts of aerobic bacteria; (2) presence of spore-forming bacteria post thermal processing; (3) accumulation of cadmium and other heavy metals; and (4) a possible increase of allergenic reactions due to exposure to insects and insect derived products. Important data gaps regarding edible crickets and their safety as novel foods have been highlighted in the future perspective section, representing aims for future research. Identified data gaps include: (1) farming conditions of the insects being studied; (2) data on the impact of thermal processing of the products prior to consumption; (3) fungal communities and mycotoxins-producing fungi in reared crickets; and (4) heavy metals not fully assessed (chromium, aluminium and arsenic) and other chemical hazards produced during processing (i.e. heterocyclic aromatic amines, acrylamide). The present risk profile explores food safety risks related to consumption of A. domesticus, thereby constituting an example of chemical and microbial hazards risk profiling on edible insects, covering rearing to consumption.

Novel foods could represent a sustainable alternative to traditional farming and conventional foodstuffs. Starting in 2018, Regulation (EU) 2283/2015 entered into force, laying down provisions for the approval of novel foods in Europe, including insects. This Approved Regulation establishes the requirements that enable Food Business Operators to bring new foods into the EU market, while ensuring high levels of food safety for European consumers. The present risk profile tackles the hazards for one of the most promising novel food insects, the house cricket (Acheta domesticus). The risk profile envisages a closed A. domesticus crickets rearing system, under Hazard Analysis and Critical Control Points (HACCP) and good farming practices (GFP), in contrast with open cricket farms. The methodology used involves screening the literature and identifying possible hazards, followed by adding relevant inclusion criteria for the evidence obtained. These criteria include animal health and food safety aspects, for the entire lifespan of crickets, based on the farm to fork One Health principle. When data were scarce, comparative evidence from close relatives of the Orthoptera genus was used (e.g. grasshoppers, locusts and other cricket species). Nevertheless, significant data gaps in animal health and food safety are present. Even if HACCP‐type systems are implemented, the risk profile identifies the following considerable concerns: (1) high total aerobic bacterial counts; (2) survival of spore‐forming bacteria following thermal processing; (3) allergenicity of insects and insect‐derived products; and (4) the bioaccumulation of heavy metals (e.g. cadmium). Other hazards like parasites, fungi, viruses, prions, antimicrobial resistance and toxins are ranked as low risk. For some hazards, a need for additional evidence is highlighted.