Physico-Chemical Properties and Safety of Grasshoppers, Important Contributors to Food Security in the Far North Region of Cameroon

Ali, Ahmed H.; Mohamadou, Bouba Adji; Saidou, Clement; Aoudou, Yaouba; Tchiégang, C.

doi:10.3923/rjnasci.2010.108.111

Cited by 19 publications

(11 citation statements)

References 3 publications

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“…Because they are rich in proteins and micronutrients, such as Ca, Mg, Zn, Fe, and Cu, grasshoppers represent a potential food source (Anand and others ). To date, only a very small number of studies have been conducted to evaluate the microbial population within grasshoppers that are intended for human consumption (Giaccone ; Ali and others ; Klunder and others ; Osimani and others ; Stoops and others , Garofalo and others ). Even less investigated is the occurrence of transferable resistance in grasshopper food products available on the European market (Milanović and others ).…”

Section: Resultsmentioning

confidence: 99%

“…Total mesophilic aerobes counts of the samples produced in The Netherlands and in Belgium were nearly in agreement with those reported by Milanović and others () and Osimani and others () for ready‐to‐eat grasshoppers produced in the same countries. To the authors’ knowledge, no other published data are available on the microbial loads of boiled and dried ready‐to‐eat grasshoppers, with only a few available studies (Ali and others ; Stoops and others ) reporting viable counts of total mesophilic aerobes, Enterobacteriaceae , lactic acid bacteria, bacterial endospores, and fungi for fresh or fried grasshoppers.…”

Section: Resultsmentioning

confidence: 99%

“…Pathogenic bacteria or potential pathogens, such as Bacillus cereus , Campylobacter spp., Escherichia coli , Klebsiella aerogenes , Pseudomonas aeruginosa , Salmonella spp. and Staphylococcus aureus , have already been detected in marketed edible insects (Banjo and others ; Templeton and others ; Wales and others ; Ali and others ; Rumpold and Schlüter ; Osimani and others ), together with commensal bacteria (Belluco and others ; Grabowski and Klein ) and spoilage fungi (Mpuchane and others ; Mpuchane and others ).…”

Section: Introductionmentioning

confidence: 93%

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Transferable Antibiotic Resistances in Marketed Edible Grasshoppers (Locusta migratoria migratorioides)

Osimani

Garofalo

Aquilanti

et al. 2017

Journal of Food Science

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Grasshoppers are the most commonly eaten insects by humans worldwide, as they are rich in proteins and micronutrients. This study aimed to assess the occurrence of transferable antibiotic resistance genes in commercialized edible grasshoppers. To this end, the prevalence of 12 selected genes [aac(6')-Ie aph(2″)-Ia, blaZ, erm(A), erm(B), erm(C), mecA, tet(M), tet(O), tet(S), tet(K), vanA, vanB] coding for resistance to antibiotics conventionally used in clinical practice was determined. The majority of samples were positive for tet(M) (70.0%), tet(K) (83.3%) and blaZ (83.3%). A low percentage of samples were positive for erm(B) (16.7%), erm(C) (26.7%), and aac(6')-Ie aph(2″)-Ia (13.3%), whereas no samples were positive for erm(A), vanA, vanB, tet(O), and mecA. Cluster analysis identified 4 main clusters, allowing a separation of samples on the basis of their country of origin.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 93%

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Transferable Antibiotic Resistances in Marketed Edible Grasshoppers (Locusta migratoria migratorioides)

Osimani

Garofalo

Aquilanti

et al. 2017

Journal of Food Science

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“…To our knowledge, L. monocytogenes has not yet been detected in edible insects for human consumption (8,(32)(33)(34)(35). However, Salmonella spp., B. cereus, and Staphylococcus aureus have been reported in products, including rhinoceros beetles (Oryctes monoceros), grasshoppers, mealworms (Tenebrio molitor), and/or house crickets (A. domesticus) (34)(35)(36)(37). Of note, it remains to be investigated whether a pathogen possibly present in the insect feed may contaminate the insect (38,39) and thus pose a hazard for food safety of the end product.…”

Section: Discussionmentioning

confidence: 99%

Microbial Dynamics during Industrial Rearing, Processing, and Storage of Tropical House Crickets (Gryllodes sigillatus) for Human Consumption

Vandeweyer

Wynants

Crauwels

et al. 2018

Appl Environ Microbiol

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In this study, the microbiota during industrial rearing, processing, and storage of the edible tropical house cricket, , was investigated. To this end, samples were analyzed of the cricket feed, before feeding as well as taken from the cages, and the crickets during rearing, after harvest, and after processing into frozen, oven-dried, and smoked and subsequently oven-dried end products. Although the feed contained lower microbial numbers than the crickets, both were dominated by the same species-level operational taxonomic units as determined by Illumina Miseq sequencing. They corresponded, among others, to members of Porphyromonadaceae,, and The harvested crickets contained high microbial numbers, but none of the investigated food pathogens spp.,, , and coagulase-positive staphylococci. However, some possible mycotoxin-producing fungi were isolated from the crickets. A post-harvest heat treatment, shortly boiling the crickets, reduced microbial numbers, but an endospore load of 2.4 log cfu/g remained. After processing, an increase in microbial counts was observed for dried and smoked plus dried crickets. Additionally, in the smoked plus dried crickets, a high abundance of a sp. was observed. Considering the possible occurrence of food-pathogenic species from this genus, it is advised to apply a heat treatment which is sufficient to eliminate spores. Nevertheless, the microbial numbers remained constant over a six-month storage period, frozen (frozen end product) or at ambient temperature (oven-dried and smoked plus dried end products). The need for sustainable protein sources has led to the emergence of a new food sector, producing and processing edible insects into foods. However, insight into the microbial quality of this new food and into the microbial dynamics during rearing, processing and storage of edible insects is still limited. Samples monitored for their microbiota were obtained in this study from an industrial rearing and processing cycle. The results lead in the first place to the identification of process steps which are critical for microbial food safety. Secondly, they can be used in the construction of a HACCP plan and of a Novel Food dossier which is required in Europe for edible insects. Finally, they confirm the shelf life period which was determined by the rearer.

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“…Reference [35] indicates in their review that Salmonella has been occasionally detected in tenebrionid beetles, flies, cockroaches [38] [72]. In his review it has been reported that only [73] isolated Salmonella from fresh and fried grasshoppers in the North of Cameroon. Notwithstanding, this bacteria is still a major concern since [74] have shown that Salmonella can survive in the substrate used during rearing of mealworms and can been further transmitted to the larvae.…”

Section: Non Spore Forming and Spore Forming Bacteriamentioning

confidence: 99%

Entomophagy and Public Health: A Review of Microbiological Hazards

Kooh¹,

Ververis²,

Tesson³

et al. 2019

Health

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The world population's constant increase and the continuous need to ensure food safety and security are among the major challenges to be faced in the next 30 years. In addition, human diet is evolving with a decreased inclusion of proteins from animal sources. In this context, consumption of insects by humans (entomophagy) could be an alternative solution to the intake of protein derived from conventional livestock, due to the lower environmental impact of insect rearing compared to traditional farming. Furthermore, various insect species have promising nutritional profiles regarding both macro and micronutrients. Nowadays, it is recognized that about 2 billion people consume insects at a worldwide scale, with more than 2000 different species to have been reported. Since the beginning of the 2000s, mass rearing of insects for human consumption has been developing all over the world. Nevertheless edible insects are foodstuffs of animal origin and are usually consumed in their entirety, including the digestive tract, meaning that they may contain biological agents with hazardous potential (e.g. bacteria, parasites, viruses, prions, yeasts, molds, mycotoxins, histamine, and antibiotic resistance genes) and they must undergo a thorough analysis. Therefore, establishing the synthesis of the current knowledge on entomophagy and the related biological hazards is the main purpose of this review.

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Physico-Chemical Properties and Safety of Grasshoppers, Important Contributors to Food Security in the Far North Region of Cameroon

Cited by 19 publications

References 3 publications

Transferable Antibiotic Resistances in Marketed Edible Grasshoppers (Locusta migratoria migratorioides)

Transferable Antibiotic Resistances in Marketed Edible Grasshoppers (Locusta migratoria migratorioides)

Microbial Dynamics during Industrial Rearing, Processing, and Storage of Tropical House Crickets (Gryllodes sigillatus) for Human Consumption

Entomophagy and Public Health: A Review of Microbiological Hazards

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