Abstract
When introducing a novelty food, its safety needs to be monitored. One of the safety aspects of human health is microbial contamination. In this work, microbiological parameters of long-term stored edible insect material - mealworm (Tenebrio molitor), lesser mealworm (Alphitobius diaperinus), field cricket (Gryllus assimilis), and migratory locust (Locusta migratoria) were evaluated. The monitored indicators (colony forming units, enterobacteria, lactic acid bacteria, yeasts and moulds) were evaluated using common microbiological methods. All samples of stored insect were determined as safe for human consumption, except for the lesser mealworm sample from 2016, in which case the limit was exceeded. Sample of adult field cricket seems to be suitable for long-term storage, as it contained the lowest amount of microorganism. Sample of dried Gryllus assimilis from 2014 had the lowest microbial contamination. Further results suggest that, for long-term storage, the most suitable way of preparation is killing with boiling water, drying at 103 °C for 12 hours and subsequent hermetic packaging.
Highlights
Microorganisms are part of every being, including edible insect
Sample of adult field cricket seems to be suitable for long-term storage, as it contained the lowest amount of microorganism
They are on the insect exoskeleton and inside the insect body. This microbiota can be dangerous for human health, it is necessary to pay attention to this problem when preparing human foodstuffs using edible insect, which belongs among novelty food
Summary
Microorganisms are part of every being, including edible insect They are on the insect exoskeleton and inside the insect body. This microbiota can be dangerous for human health, it is necessary to pay attention to this problem when preparing human foodstuffs using edible insect, which belongs among novelty food (van Huis et al, 2013; EFSA, 2015). Microorganisms produce enzymes with lipolytic and proteolytic abilities They cause decomposition of fats and proteins in commodities, change the nutritional value of food (Adams et Moss, 2002). 2073/2005 the main source of human foodborne diseases is microbial danger According to this regulation „Foodstuffs should not contain micro-organisms or their toxins or metabolites in quantities that pose an unacceptable risk to human health.“
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