A Systematic Review on Viruses in Mass-Reared Edible Insect Species.

Michela Bertola,Franco Mutinelli

doi:10.3390/v13112280

Abstract

Edible insects are expected to become an important nutrient source for animals and humans in the Western world in the near future. Only a few studies on viruses in edible insects with potential for industrial rearing have been published and concern only some edible insect species. Viral pathogens that can infect insects could be non-pathogenic, or pathogenic to the insects themselves, or to humans and animals. The objective of this systematic review is to provide an overview of the viruses detected in edible insects currently considered for use in food and/or feed in the European Union or appropriate for mass rearing, and to collect information on clinical symptoms in insects and on the vector role of insects themselves. Many different virus species have been detected in edible insect species showing promise for mass production systems. These viruses could be a risk for mass insect rearing systems causing acute high mortality, a drastic decline in growth in juvenile stages and in the reproductive performance of adults. Furthermore, some viruses could pose a risk to human and animal health where insects are used for food and feed.

Highlights

Edible insects are expected to become an important nutrient source for animals and humans in the Western world in the near future and traditionally hold this status in many tropical countries [1,2]
A specific paragraph has been created for each insect species, describing the main nutritional and productive characteristics, The edible insect species considered in this review are grouped below by potential for mass rearing systems, and associated viruses
Astage specific paragraph has bee istics (i.e.,Diptera, family, genus, species, and and genomic aspects), insect involved during viral each insect species, describing the main nutritional and productive character tial for mass rearing systems, and associated viruses

Summary

Introduction

Edible insects are expected to become an important nutrient source for animals and humans in the Western world in the near future and traditionally hold this status in many tropical countries [1,2]. More than 2000 edible insect species are consumed worldwide [7]. The insects most widely consumed by humans belong to the Coleoptera (31%), Lepidoptera (18%), Hymenoptera (14%), Orthoptera (13%). Twelve insect species have been reported by EFSA to have the greatest potential to be used as food and feed in the European Union [10]. Edible insects could be harvested seasonally in the wild or reared in controlled environments in most European countries [11]. The different production systems (i.e., industrialized rearing, insect farming, or wild harvesting) by which the edible insects are bred can contribute to differences in their safety [2,11–13]

Methods

Results

Discussion

Conclusion