Safety of wild harvested and reared edible insects: A review

Murefu, T.R.; Macheka, Lesley; Musundire, Robert; Manditsera, Faith A.

doi:10.1016/j.foodcont.2019.03.003

Cited by 124 publications

(101 citation statements)

References 89 publications

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“…ample energy content and high levels of protein, beneficial amino acids (leucine, isoleucine, and lysine), and unsaturated fatty acids (oleic acid, linoleic acid, and palmitic acid), minerals (copper, iron, magnesium, manganese, phosphorous, selenium, and zinc), and essential vitamins (vitamins A, B complex, and C) (Bukkens, 1997;Finke, 2002;Murefu et al, 2019;Tang et al, 2018). It was recently estimated that at least 2 billion people consume insects on a regular basis (van Huis et al, 2013) because of their nutritive value and their characteristic flavor.…”

Section: Short Communicationmentioning

confidence: 99%

Aroma Characteristics of Raw and Cooked Tenebrio molitor Larvae (Mealworms)

Seo¹,

Kim²,

Cho³

2020

Food Sci Anim Resour

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This study compared aroma compositions and sensory aroma attributes of raw and cooked Tenebrio molitor larvae (mealworms). Main sensory aroma attributes of raw mealworms were strong wet-soil-like, and less-intense oily, shrimp-like and sweet-cornlike. Quantitatively, the major aroma components of raw mealworms were hydrocarbons and aldehydes. As cooking proceeded, sweetcorn like , roasted, and fried-oil-like sensory attributes were increasingly perceived with steaming, roasting, and frying, respectively. Some pyrazines, pyrrolidines, and carbonyls increased or appeared in roasted and fried mealworms. Partial least squares regression also showed differences in raw and cooked mealworms based on aroma components and their sensory attributes. Unlike raw mealworms, steamed mealworms had a relatively strong sweetcorn like aroma attribute, which was related to 2,4,6-trimethyl-heptane, 2,4-dimethyl-dodecane, and 3,5-dihydroxy-6-methyl-2,3-dihydropyran-4-one. In comparison, roasted and fried mealworms exhibited roasted, shrimp-like, and fried-oil-like aroma attributes, which were associated with intermediates of the Maillard reaction and lipid oxidation, such as pyrazines, alcohols, and aldehydes. This result during thermal reactions was very similar to those of meat and/or seafood. The use of mealworms as a savory-type flavor enhancer can be expected.

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Section: Short Communicationmentioning

confidence: 99%

Aroma Characteristics of Raw and Cooked Tenebrio molitor Larvae (Mealworms)

Seo¹,

Kim²,

Cho³

2020

Food Sci Anim Resour

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“…They have high protein content, even >70%db. Nowadays, edible-insect is widely considered has notable nutritive value so that might lead to improve the global food and nutrition security (Murefu et al 2019;Patel et al 2019). Not only they have important nutrients and health-promoting compounds, but insects are also recognized as sustainable protein sources with abundance availability (Patel et al 2019;Govorushko et al 2019).…”

Section: Animal-based Proteinmentioning

confidence: 99%

“…The next issue that needs to be considered is the safety aspect. Food safety is a first priority criterion in developing food for the global community (Murefu et al 2019). Issue about toxic components in those forgotten sources has to be further investigated.…”

Section: Safety and Sustainabilitymentioning

confidence: 99%

“…In addition, most of those sources were collected as a wild species in which the feed and environment were uncontrolled. However, the current review (Murefu et al 2019) concluded that, although the knowledge of safety hazard and anti-nutrient of edibleinsect leaves a big-gap, the existing processing methods like frying and roasting have been proved enable to improve their safety. Further research on the effect of traditional processing techniques on the anti-nutrient and hazard components might provide a significant knowledge on wider utilization of those insects.…”

Section: Safety and Sustainabilitymentioning

confidence: 99%

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Protein sources diversity from Gunungkidul District, Yogyakarta Province, Indonesia

et al. 2020

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Abstract. Palupi E, Anwar F, Tanziha, Gunawan MA, Kurniawati AKF, Muslich M. 2020. Protein sources diversity from Gunungkidul District, Yogyakarta Province, Indonesia. Biodiversitas 21: 799-813. This research aimed to identify forgotten side-dish diversity from food-insecure area, Gunungkidul District, Yogyakarta, Indonesia. A qualitative data were gathered by using Focus Group Discussion followed by in-depth interviews with 24 key persons from Pucung and Mertelu villages, Gunungkidul. Proximate analysis and enzymatic gravimetric fiber analysis were also performed to get the first impression concerning the nutrient quality of the selected sources. As many as six edible insects, five aquatic animals, eight legumes and seeds, five fermented foods, eight mushrooms, three by-products, more than ten protein-rich plants, and five aquatic plants were identified as forgotten indigenous protein source from Gunungkidul, Yogyakarta. All aspects about scientific name, local value, Halal assurance, handling method, processing technique, and serving method of these sources have been presented on this article. Early investigation on the nutrient quality of the identified source reveals that grasshopper, caterpillar, aquatic snail, came out as the highest protein content compared to egg as a standard. Tempe -mlanding and -benguk also could be great alternatives as future plant-based protein sources. This investigation uncovers abundant protein sources diversity potential as future protein sources for supporting future food and nutrition security and sustainability.

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“…Enterobacteriaceae is a group of Gram-negative bacteria whose main reservoir is the digestive tract of humans and warm-blooded animals. Enterobacteriaceae are sometimes detected in edible insects, especially in insects collected from the wild [55]. However, their presence in products is a sign of poorly hygiene.…”

Section: Hygiene Indicatorsmentioning

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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Safety of wild harvested and reared edible insects: A review

Cited by 124 publications

References 89 publications

Aroma Characteristics of Raw and Cooked Tenebrio molitor Larvae (Mealworms)

Aroma Characteristics of Raw and Cooked Tenebrio molitor Larvae (Mealworms)

Protein sources diversity from Gunungkidul District, Yogyakarta Province, Indonesia

Entomophagy and Public Health: A Review of Microbiological Hazards

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