Publication detail

Effect of different storage conditions on the microbiological characteristics of insect

ADÁMEK, M. MLČEK, J. ADÁMKOVÁ, A. SUCHÁNKOVÁ, J., JANALÍKOVÁ, M. BORKOVCOVÁ, M. BEDNÁŘOVÁ, M.

Original Title

Effect of different storage conditions on the microbiological characteristics of insect

English Title

Effect of different storage conditions on the microbiological characteristics of insect

Type

journal article in Scopus

Language

en

Original 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.

English 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.

Keywords

edible insect; microbiota; microbiological safety; colony forming units; enterobacteria

Released

21.03.2018

Publisher

HACCP Consulting

Location

Nitrianske Hrnčiarovce

Pages from

248

Pages to

253

Pages count

6

URL

Full text in the Digital Library

BibTex


@article{BUT150215,
  author="Martin {Adámek} and Jiří {Mlček} and Anna {Adámková} and Marie {Borkovcová} and Martina {Bednářová}",
  title="Effect of different storage conditions on the microbiological characteristics of insect",
  annote="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.",
  address="HACCP Consulting",
  chapter="150215",
  doi="10.5219/910",
  howpublished="online",
  institution="HACCP Consulting",
  number="1",
  volume="12",
  year="2018",
  month="march",
  pages="248--253",
  publisher="HACCP Consulting",
  type="journal article in Scopus"
}