Microbiological aspects of processing and storage of edible insects

Klunder, H.C.; Wolkers-Rooijackers, J.C.M.; Korpela, Jaakko; Nout, M.J.R.

doi:10.1016/j.foodcont.2012.02.013

Cited by 372 publications

(332 citation statements)

References 14 publications

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“…This is higher than the recommended values for minced meat, which is considered comparable (EC 1441/2007) [43][44][45][46][47]. The pulverized larvae also contained 7.2 log CFU/g enterobacteria, 3.6 log CFU/g endospores, and up to 5.3 log CFU/g yeast and fungi [43,45,46]. The log CFU/g values decreased to less than two when the larvae were not completely pulverized before measuring the microbial load [48], but this could reflect the trapping of microbes in the gut, which would prevent their cultivation, although they would still be found in the final product.…”

Section: Microbial Contaminationcontrasting

confidence: 55%

“…Several culture-based studies that measured the number of microbial colony forming units (CFUs) revealed that freeze-dried or fresh mealworms contain large numbers of aerobic bacteria (up to 8 log CFU/g) when the larvae are pulverized. This is higher than the recommended values for minced meat, which is considered comparable (EC 1441/2007) [43][44][45][46][47]. The pulverized larvae also contained 7.2 log CFU/g enterobacteria, 3.6 log CFU/g endospores, and up to 5.3 log CFU/g yeast and fungi [43,45,46].…”

Section: Microbial Contaminationmentioning

confidence: 86%

“…Even so, the high microbial load in the mealworms did not include typical food-borne pathogens such as Salmonella spp. or Listeria monocytogenes [43][44][45][46][47]. A short heating or blanching step significantly reduced the total bacterial load as well as the enterobacteria count [43,49].…”

Section: Microbial Contaminationmentioning

confidence: 99%

“…or Listeria monocytogenes [43][44][45][46][47]. A short heating or blanching step significantly reduced the total bacterial load as well as the enterobacteria count [43,49]. The mealworm cuticle is also covered with microbes due to the larvae eating and defecating in the same environment (Mitschke, personal communication), but the effects of surface sterilization have not been investigated.…”

Section: Microbial Contaminationmentioning

confidence: 99%

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Sustainable farming of the mealworm Tenebrio molitor for the production of food and feed

Grau

Vilcinskas

Joop

2017

Zeitschrift Für Naturforschung C

144

100

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Abstract:The farming of edible insects is an alternative strategy for the production of protein-rich food and feed with a low ecological footprint. The industrial production of insect-derived protein is more cost-effective and energy-efficient than livestock farming or aquaculture. The mealworm Tenebrio molitor is economically among the most important species used for the large-scale conversion of plant biomass into protein. Here, we review the mass rearing of this species and its conversion into food and feed, focusing on challenges such as the contamination of food/feed products with bacteria from the insect gut and the risk of rapidly spreading pathogens and parasites. We propose solutions to prevent the outbreak of infections among farmed insects without reliance on antibiotics. Transgenerational immune priming and probiotic bacteria may provide alternative strategies for sustainable insect farming.

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Section: Microbial Contaminationcontrasting

confidence: 55%

Section: Microbial Contaminationmentioning

confidence: 86%

Section: Microbial Contaminationmentioning

confidence: 99%

Section: Microbial Contaminationmentioning

confidence: 99%

See 2 more Smart Citations

Sustainable farming of the mealworm Tenebrio molitor for the production of food and feed

Grau

Vilcinskas

Joop

2017

Zeitschrift Für Naturforschung C

144

100

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“…This implies that food production will have to be almost double the current production so as to be able to feed everyone (Van Huis et al, 2013). The resources that are currently being used in food production are already under stress and are impacting negatively on the environment (Klunder et al, 2012;Van Huis et al, 2013). In order to be able to satisfy the rising food demand currently and in the future, there is need to re-evaluate what we eat and how we produce it.…”

Section: Introductionmentioning

confidence: 99%

Effect of Packaging Material, Storage Temperature and Duration on the Quality of Semi-Processed Adult House Cricket Meal

Kamau¹,

Mutungi²,

Kinyuru³

et al. 2017

JFR

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Edible insects are widely consumed in different parts of the world and can serve as an alternative nutritional source to conventional foods. Nonetheless, little attention has been given to their quality and shelf life in different packages when exposed to different storage environments. In this study, the effect of storage temperature, duration and type of packaging on the storage stability of the adult house cricket meal was examined. The samples were boiled, solar dried, milled and packaged into polypropylene (PP), plastic (PL) and polyethylene (PL) packages. The samples were then stored for six months in refrigerated and ambient conditions where by changes in physical and biochemical attributes were monitored. Iodine values significantly decreased in all the packages while peroxide, p-anisidine and saponification values significantly increased. SFA, MUFA and PUFA contents reduced during storage although a higher tendency for MUFA and PUFA values was observed in the refrigerated samples. Total viable count (TVC) and yeast and molds counts significantly increased in storage. Three types of fungi; Aspergillus spp., Alternaria spp. and Penicillium spp. were isolated in all the packages. Overall color change steadily decreased with increase in storage time. Deterioration was higher in samples stored in ambient conditions than in refrigeration. The degree of deterioration in the two storage environments among the different packages was in the order; PP>PE>PL. Although the PL package outperformed the other packages it is recommended to carry out sensory analysis and avoid post-processing contamination that can adversely affect the product quality and safety during storage.

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Sustainable Food Consumption

Mahadevan

2013

Sustainable Food Processing

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Microbiological aspects of processing and storage of edible insects

Cited by 372 publications

References 14 publications

Sustainable farming of the mealworm Tenebrio molitor for the production of food and feed

Sustainable farming of the mealworm Tenebrio molitor for the production of food and feed

Effect of Packaging Material, Storage Temperature and Duration on the Quality of Semi-Processed Adult House Cricket Meal

Sustainable Food Consumption

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