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Mugo-Kamiri L, Imungi JK, Njue L, Diiro G, Ombura FLO, Akutse KS, Chrysantus TM, Khamis FM, Subramanian S. Vendors' handling practices of edible long-horned grasshoppers ( Ruspolia differens) products and implications on microbial safety. Front Microbiol 2024; 15:1385433. [PMID: 38770022 PMCID: PMC11102984 DOI: 10.3389/fmicb.2024.1385433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2024] [Accepted: 04/08/2024] [Indexed: 05/22/2024] Open
Abstract
Edible grasshopper, Ruspolia ruspolia, has nutritional and cherished cultural and economic importance to people from diverse cultures, particularly in over 20 African countries. It is consumed at home or commercially traded as sautéed, deep-fried, or boiled products. However, there is limited information on the hygiene practices of the vendors and the implications on the microbial safety of the final product. This research aimed at assessing the food safety knowledge, handling practices and shelf life of edible long-horned grasshopper products among vendors and the microbial safety of ready-to-eat products sold in 12 different markets in Uganda. Samples of raw, deep-fried and boiled grasshoppers were randomly collected from 74 vendors (62% street and 38% market vendors) and subjected to microbial analysis. Over 85% of the vendors surveyed had no public health food handler's certificate and >95% had limited post-harvest handling knowledge. Total aerobic bacteria (7.30-10.49 Log10 cfu/g), Enterobacteriaceae (5.53-8.56 Log10 cfu/g), yeasts and molds (4.96-6.01 Log10 cfu/g) total counts were significantly high and above the acceptable Codex Alimentarius Commission and Food Safety Authority of Ireland (FSAI) limits for ready-to-eat food products. Eight key pathogenic bacteria responsible for foodborne diseases were detected and these isolates were characterized as Bacillus cereus, Hafnia alvei, Serratia marcescens, Staphylococcus aureus, S. xylosus, S. scuiri, S. haemolyticus, and Pseudomonas aeruginosa. Findings from this study highlight the urgent need to create local and national food safety policies for the edible grasshopper "nsenene" subsector to regulate and guide street and market vending along the value chain, to prevent the transmission of foodborne diseases to consumers.
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Affiliation(s)
- Loretta Mugo-Kamiri
- International Centre for Insect Physiology and Ecology (ICIPE), Nairobi, Kenya
- Department of Food Science Nutrition and Technology, Faculty of Agriculture, University of Nairobi, Nairobi, Kenya
| | - Jasper K. Imungi
- Department of Food Science Nutrition and Technology, Faculty of Agriculture, University of Nairobi, Nairobi, Kenya
| | - Lucy Njue
- Department of Food Science Nutrition and Technology, Faculty of Agriculture, University of Nairobi, Nairobi, Kenya
| | - Gracious Diiro
- International Centre for Insect Physiology and Ecology (ICIPE), Nairobi, Kenya
| | | | - Komivi S. Akutse
- International Centre for Insect Physiology and Ecology (ICIPE), Nairobi, Kenya
- Unit for Environmental Sciences and Management, North-West University, Potchefstroom, South Africa
| | - Tanga M. Chrysantus
- International Centre for Insect Physiology and Ecology (ICIPE), Nairobi, Kenya
| | - Fathiya M. Khamis
- International Centre for Insect Physiology and Ecology (ICIPE), Nairobi, Kenya
| | - Sevgan Subramanian
- International Centre for Insect Physiology and Ecology (ICIPE), Nairobi, Kenya
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Turan Y, Berber D, Sesal NC. Could insects be an alternative food source? A comprehensive review. Nutr Rev 2024:nuae019. [PMID: 38568990 DOI: 10.1093/nutrit/nuae019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2024] Open
Abstract
According to the United Nations, more than 800 million people are exposed to starvation. It is predicted that the world population will face much more serious starvation for reasons such as global warming, diseases, economic problems, rapid urbanization, and destruction of agricultural areas and water resources. Thus, there are significant hesitations about the sustainability of food resources, and the search for alternative food sources has increased. One of the leading alternative food sources is insects. Although the use of edible insects has been accepted in some areas of the world, entomophagy is not preferred in some countries due to sociocultural conditions, health concerns, neophobia, and entomophobia. Many people do not accept the direct consumption of raw insects, but insects can be transformed into more preferred forms by using different cooking techniques. Some ground edible insects are satisfactory in terms of nutritional value and have a reasonable level of acceptability when added to products such as bread, tortilla, and pasta in varying percentages. The world market value of edible insects was estimated to be US$3.2 million in 2021 and US$17.6 billion in 2032. In this review, the current and future situation of insects as an alternative food source is comprehensively discussed.
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Affiliation(s)
- Yavuz Turan
- Faculty of Science, Biology Department, Marmara University, İstanbul, Turkey
| | - Didem Berber
- Faculty of Fine Arts, Gastronomy and Culinary Arts Department, Maltepe University, İstanbul, Turkey
| | - Nüzhet Cenk Sesal
- Faculty of Science, Biology Department, Marmara University, İstanbul, Turkey
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Zhang X, Zhang T, Zhao Y, Jiang L, Sui X. Structural, extraction and safety aspects of novel alternative proteins from different sources. Food Chem 2024; 436:137712. [PMID: 37852073 DOI: 10.1016/j.foodchem.2023.137712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 09/25/2023] [Accepted: 10/08/2023] [Indexed: 10/20/2023]
Abstract
With rapid population growth and continued environmental degradation, it is no longer sustainable to rely on conventional proteins to meet human requirements. This has prompted the search for novel alternative protein sources of greater sustainability. Currently, proteins of non-conventional origin have been developed, with such alternative protein sources including plants, insects, algae, and even bacteria and fungi. Most of these protein sources have a high protein content, along with a balanced amino acid composition, and are regarded as healthy and nutritious sources of protein. While these novel alternative proteins have excellent nutritional, research on their structure are still at a preliminary stage, particularly so for insects, algae, bacteria, and fungi. Therefore, this review provides a comprehensive overview of promising novel alternative proteins developed in recent years with a focus on their nutrition, sustainability, classification, and structure. In addition, methods of extraction and potential safety factors for these proteins are summarized.
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Affiliation(s)
- Xin Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tianyi Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yu Zhao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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Rutaro K, Hawumba J, Nakimuli J, Mulindwa J, Malinga GM, Baingana R. Value chain hygiene practices and microbial contamination of street and market vended ready-to-eat grasshopper, Ruspolia differens in Uganda: Implications for food safety and public health. Heliyon 2024; 10:e25614. [PMID: 38375279 PMCID: PMC10875366 DOI: 10.1016/j.heliyon.2024.e25614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 12/08/2023] [Accepted: 01/30/2024] [Indexed: 02/21/2024] Open
Abstract
Food safety is a major public health issue particularly in developing countries. Ready-to-eat street-vended foods contribute significantly to dietary intake in urban and peri-urban areas, but with elevated public health risk. In this study, hygiene and food safety practices as well as the microbial contamination in Uganda's edible grasshopper value chain were evaluated."A total of 29 grasshopper-processing households participated, and grasshopper samples collected. Indicator pathogens were analyzed using standard microbiological methods. In Kampala 50% and in Masaka 12% households had earth floors. All households in Kampala were one or two-roomed dwellings with no separate room as a kitchen, and shared a toilet. In contrast, 59% of households in Masaka had three or more rooms, 35% had a separate room for a kitchen and 47% did not share a toilet. 83% households in Kampala and 56% in Masaka obtained drinking water from public taps. Handwashing was inadequate and none of the actors was observed to wash their hands after taking a break or handling waste. For vendors, wearing protective clothing was not common, with only 28.5% in Kampala and 30.8% in Masaka wearing an apron. Containers for vending grasshoppers were largely uncovered and the utensils for measuring the grasshoppers were left mainly uncovered. Indicator organisms, Escherichia coli and Salmonella typhimurium, were detected. E. coli was the most common contaminant, but with lower levels in Masaka compared to Kampala. S. typhimurium was mainly a burden in Kampala. Our findings demonstrate that there are enormous contributors to poor hygiene and sanitation along the edible grasshopper value chain. The existence of pathogenic bacteria such as E. coli in ready-to-eat foods imply that their consumption poses a health risk.
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Affiliation(s)
- Karlmax Rutaro
- Department of Biochemistry & Sports Science, School of Biological Sciences, College of Natural Sciences, Makerere University, P.O Box 7062, Kampala, Uganda
- Laboratory of Microbiology, Department of Biochemistry & Sports Science, School of Biological Sciences, College of Natural Sciences, Makerere University, P.O Box 7062, Kampala, Uganda
| | - Joseph Hawumba
- Laboratory of Microbiology, Department of Biochemistry & Sports Science, School of Biological Sciences, College of Natural Sciences, Makerere University, P.O Box 7062, Kampala, Uganda
| | - Jane Nakimuli
- Laboratory of Microbiology, Department of Biochemistry & Sports Science, School of Biological Sciences, College of Natural Sciences, Makerere University, P.O Box 7062, Kampala, Uganda
| | - Julius Mulindwa
- Department of Biochemistry & Sports Science, School of Biological Sciences, College of Natural Sciences, Makerere University, P.O Box 7062, Kampala, Uganda
| | | | - Rhona Baingana
- Department of Biochemistry & Sports Science, School of Biological Sciences, College of Natural Sciences, Makerere University, P.O Box 7062, Kampala, Uganda
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Muthee MW, Khamis FM, Cheseto X, Tanga CM, Subramanian S, Egonyu JP. Effect of cooking methods on nutritional value and microbial safety of edible rhinoceros beetle grubs ( Oryctes sp.). Heliyon 2024; 10:e25331. [PMID: 38863875 PMCID: PMC11165241 DOI: 10.1016/j.heliyon.2024.e25331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 01/10/2024] [Accepted: 01/24/2024] [Indexed: 06/13/2024] Open
Abstract
Although edible rhinoceros beetle (Oryctes sp.) larvae are popularly consumed in many countries worldwide, they are prepared using different methods such as boiling, roasting, toasting, and deep-frying, whose effect on nutritional value and microbial safety is scarcely known. Here we investigated the effect of these methods on the nutritional value and microbial safety of Oryctes sp. larvae. Our hypothesis was that cooking the grubs using the four methods had no effect on their nutritional content and microbial loads and diversity. The grubs were analyzed for proximate composition, and fatty and amino acid profiles using standard chemical procedures; and microbial safety using standard culturing procedures. Deep-frying reduced protein and carbohydrate content, but elevated fat content. Boiling lowered ash content, but increased fibre and carbohydrate composition. Roasting and toasting increased protein and ash contents, respectively. Forty fatty acids were detected in the larvae, of which levels of only five were not significantly affected by cooking method, while the levels of the others were differentially affected by the different cooking methods. Amino acid profiles and levels were largely comparable across treatments, but lysine and arginine were higher in all cooked grubs than raw form. All the cooking methods eliminated Enterobacteriaceae, Shigella sp. and Campylobacter sp. from the grubs. Except boiling, all methods reduced total viable count to safe levels. Salmonella sp. were only eliminated by toasting and roasting; while boiling promoted growth of yeast and moulds. Staphylococcus aureus levels exceeded safety limits in all the cooking methods. These findings offer guidance on the type of method to use in preparing the grubs for desired nutritional and safety outcomes.
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Affiliation(s)
- Marliyn W. Muthee
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
| | - Fathiya M. Khamis
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
| | - Xavier Cheseto
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
| | - Chrysantus M. Tanga
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
| | - Sevgan Subramanian
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
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Mazzio E, Barnes A, Badisa R, Fierros-Romero G, Williams H, Council S, Soliman K. Functional immune boosters; the herb or its dead microbiome? Antigenic TLR4 agonist MAMPs found in 65 medicinal roots and algae's. J Funct Foods 2023; 107:105687. [PMID: 37654434 PMCID: PMC10469438 DOI: 10.1016/j.jff.2023.105687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023] Open
Abstract
Background Humans have been consuming medicinal plants (as herbs/ spices) to combat illness for centuries while ascribing beneficial effects predominantly to the plant/phytochemical constituents, without recognizing the power of obligatory resident microorganism' communities (MOCs) (live/dead bacteria, fungus, yeast, molds etc.) which remain after industrial microbial reduction methods. Very little is known about the taxonomic identity of residual antigenic microbial associated molecular patterns (MAMPs) debris in our botanical over the counter (OTC) products, which if present would be recognized as foreign (non-self) antigenic matter by host pattern recognition receptors (PRRs) provoking a host immune response; this the basis of vaccine adjuvants. As of today, only few research groups have removed the herbal MAMP biomass from herbs, all suggesting that immune activation may not be from the plant but rather its microbial biomass; a hypothesis we corroborate. Purpose The purpose of this work was to conduct a high through put screening (HTPS) of over 2500 natural plants, OTC botanical supplements and phytochemicals to elucidate those with pro-inflammatory; toll like receptor 4 (TLR4) activating properties in macrophages. Study Design The HTPS was conducted on RAW 264.7 cells vs. lipopolysaccharide (LPS) E. coli 0111:B4, testing iNOS / nitric oxide production ( NO 2 - ) as a perimeter endpoint. The data show not a single drug/chemical/ phytochemical and approximately 98 % of botanicals to be immune idle (not effective) with only 65 pro-inflammatory (hits) in a potency range of LPS. Method validation studies eliminated the possibility of false artifact or contamination, and results were cross verified through multiple vendors/ manufacturers/lot numbers by botanical species. Lead botanicals were evaluated for plant concentration of LPS, 1,3:1,6-β-glucan, 1,3:1,4-β-D-glucan and α-glucans; where the former paralleled strength in vitro. LPS was then removed from plants using high-capacity endotoxin poly lysine columns, where bioactivity of LPS null "plant" extracts were lost. The stability of E.Coli 0111:B4 in an acid stomach mimetic model was confirmed. Last, we conducted a reverse culture on aerobic plate counts (APCs) from select hits, with subsequent isolation of gram-negative bacteria (MacConkey agar). Cultures were 1) heat destroyed (retested/ confirming bioactivity) and 2) subject to taxonomical identification by genetic sequencing 18S, ITS1, 5.8 s, ITS2 28S, and 16S. Conclusion The data show significant gram negative MAMP biomass dominance in A) roots (e.g. echinacea, yucca, burdock, stinging nettle, sarsaparilla, hydrangea, poke, madder, calamus, rhaponticum, pleurisy, aconite etc.) and B) oceanic plants / algae's (e.g. bladderwrack, chlorella, spirulina, kelp, and "OTC Seamoss-blends" (irish moss, bladderwrack, burdock root etc), as well as other random herbs (eg. corn silk, cleavers, watercress, cardamom seed, tribulus, duckweed, puffball, hordeum and pollen). The results show a dominance of gram negative microbes (e.g. Klebsilla aerogenes, Pantoae agglomerans, Cronobacter sakazakii), fungus (Glomeracaea, Ascomycota, Irpex lacteus, Aureobasidium pullulans, Fibroporia albicans, Chlorociboria clavula, Aspergillus_sp JUC-2), with black walnut hull, echinacea and burdock root also containing gram positive microbial strains (Fontibacillus, Paenibacillus, Enterococcus gallinarum, Bromate-reducing bacterium B6 and various strains of Clostridium). Conclusion This work brings attention to the existence of a functional immune bioactive herbal microbiome, independent from the plant. There is need to further this avenue of research, which should be carried out with consideration as to both positive or negative consequences arising from daily consumption of botanicals highly laden with bioactive MAMPS.
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Affiliation(s)
- E. Mazzio
- Florida Agricultural and Mechanical University, College of Pharmacy and Pharmaceutical Sciences, Tallahassee, FL 32307, United States
| | - A. Barnes
- Florida Agricultural and Mechanical University, College of Pharmacy and Pharmaceutical Sciences, Tallahassee, FL 32307, United States
| | - R. Badisa
- Florida Agricultural and Mechanical University, College of Pharmacy and Pharmaceutical Sciences, Tallahassee, FL 32307, United States
| | - G. Fierros-Romero
- Florida Agricultural and Mechanical University, School of Environment, Tallahassee, FL 32307, United States
| | - H. Williams
- Florida Agricultural and Mechanical University, School of Environment, Tallahassee, FL 32307, United States
| | - S. Council
- John Gnabre Science Research Institute, Baltimore, MD 21224, United States
| | - K.F.A. Soliman
- Florida Agricultural and Mechanical University, College of Pharmacy and Pharmaceutical Sciences, Tallahassee, FL 32307, United States
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Girgis MM, Christodoulides M. Vertebrate and Invertebrate Animal and New In Vitro Models for Studying Neisseria Biology. Pathogens 2023; 12:782. [PMID: 37375472 DOI: 10.3390/pathogens12060782] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 05/03/2023] [Accepted: 05/18/2023] [Indexed: 06/29/2023] Open
Abstract
The history of Neisseria research has involved the use of a wide variety of vertebrate and invertebrate animal models, from insects to humans. In this review, we itemise these models and describe how they have made significant contributions to understanding the pathophysiology of Neisseria infections and to the development and testing of vaccines and antimicrobials. We also look ahead, briefly, to their potential replacement by complex in vitro cellular models.
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Affiliation(s)
- Michael M Girgis
- Neisseria Research Group, Molecular Microbiology, School of Clinical and Experimental Sciences, Faculty of Medicine, University of Southampton, Southampton SO16 6YD, UK
- Department of Microbiology and Immunology, Faculty of Pharmacy, Mansoura University, Mansoura 35516, Egypt
| | - Myron Christodoulides
- Neisseria Research Group, Molecular Microbiology, School of Clinical and Experimental Sciences, Faculty of Medicine, University of Southampton, Southampton SO16 6YD, UK
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Siddiqui SA, Li C, Aidoo OF, Fernando I, Haddad MA, Pereira JA, Blinov A, Golik A, Câmara JS. Unravelling the potential of insects for medicinal purposes - A comprehensive review. Heliyon 2023; 9:e15938. [PMID: 37206028 PMCID: PMC10189416 DOI: 10.1016/j.heliyon.2023.e15938] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 04/20/2023] [Accepted: 04/27/2023] [Indexed: 05/21/2023] Open
Abstract
Entomotherapy, the use of insects for medicinal purposes, has been practised for centuries in many countries around the world. More than 2100 edible insect species are eaten by humans, but little is known about the possibility of using these insects as a promising alternative to traditional pharmaceuticals for treating diseases. This review offers a fundamental understanding of the therapeutic applications of insects and how they might be used in medicine. In this review, 235 insect species from 15 orders are reported to be used as medicine. Hymenoptera contains the largest medicinal insect species, followed by Coleoptera, Orthoptera, Lepidoptera, and Blattodea. Scientists have examined and validated the potential uses of insects along with their products and by-products in treating various diseases, and records show that they are primarily used to treat digestive and skin disorders. Insects are known to be rich sources of bioactive compounds, explaining their therapeutic features such as anti-inflammatory, antimicrobial, antiviral, and so on. Challenges associated with the consumption of insects (entomophagy) and their therapeutic uses include regulation barriers and consumer acceptance. Moreover, the overexploitation of medicinal insects in their natural habitat has led to a population crisis, thus necessitating the investigation and development of their mass-rearing procedure. Lastly, this review suggests potential directions for developing insects used in medicine and offers advice for scientists interested in entomotherapy. In future, entomotherapy may become a sustainable and cost-effective solution for treating various ailments and has the potential to revolutionize modern medicine.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610 D-Quakenbrück, Germany
- Corresponding author. Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany.
| | - Chujun Li
- Guangzhou Unique Biotechnology Co., Ltd, 510663, Guangzhou, China
- State Key Laboratory of Biocontrol, School of Life Science, Sun Yat-sen University, Guangzhou, 510006, China
| | - Owusu Fordjour Aidoo
- Department of Biological, Physical and Mathematical Sciences, University of Environment and Sustainable Development, 00233, Somanya, Ghana
| | - Ito Fernando
- Department of Plant Pest and Diseases, Faculty of Agriculture, Universitas Brawijaya, Malang, 65145, East Java, Indonesia
| | - Moawiya A. Haddad
- Department of Nutrition and Food Processing, Faculty of Agricultural Technology, Al-Balqa Applied University, 19117, Al-Salt, Jordan
| | - Jorge A.M. Pereira
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Andrey Blinov
- North Caucasus Federal University, Pushkina Street 1, 355009, Stavropol, Russia
| | - Andrey Golik
- North Caucasus Federal University, Pushkina Street 1, 355009, Stavropol, Russia
| | - José S. Câmara
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Corresponding author. CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
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Bogusz R, Smetana S, Wiktor A, Parniakov O, Pobiega K, Rybak K, Nowacka M. The selected quality aspects of infrared-dried black soldier fly (Hermetia illucens) and yellow mealworm (Tenebrio molitor) larvae pre-treated by pulsed electric field. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Malinga GM, Acur A, Ocen P, Holm S, Rutaro K, Ochaya S, Kinyuru JN, Eilenberg J, Roos N, Valtonen A, Nyeko P, Roininen H. Growth and Reproductive Performance of Edible Grasshopper (Ruspolia differens) on Different Artificial Diets. JOURNAL OF ECONOMIC ENTOMOLOGY 2022; 115:724-730. [PMID: 35524751 DOI: 10.1093/jee/toac053] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Indexed: 06/14/2023]
Abstract
Ruspolia differens (Serville) (Orthoptera: Tettigoniidae), also known as the 'edible grasshopper', 'African edible bush-cricket', and 'nsenene', is regarded as one of the most promising edible insect species that can be used for food, particularly in Sub-Saharan Africa. However, there is insufficient information on suitable diets and their effects on survival, adult weight, fecundity, and developmental time of this species, which are preconditions for large-scale production. In this study, we experimentally evaluated the effects of 12 diets (wheat bran, rice seed head, finger millet seed head, soya bran, maize bran, fresh maize comb, millet flour, chicken feed egg booster, simsim cake, sorghum seed head, powdered groundnut, and germinated finger millet), that are known to be accepted by R. differens, on their growth and reproductive parameters. The survival rate, developmental time, and adult weight varied considerably on the various diets. The highest nymphal survival rates, shortest development times, and highest adult weights were recorded for both sexes when fed fresh maize comb and germinated finger millet diet. Lifetime fecundity of females fed on germinated finger millet also was, on average, more than twice higher compared to other diets. The present study demonstrated that relatively inexpensive and locally available germinated finger millet, fresh maize seed (at the silking stage on the comb), sorghum seedhead, and finger millet seedhead could be successfully used to rear and sustain populations of R. differens. Our findings contribute to the future design of an effective mass-rearing system for this economically important edible insect.
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Affiliation(s)
- Geoffrey M Malinga
- Department of Biology, Gulu University, P.O. Box 166, Gulu, Uganda
- Department of Environmental and Biological Sciences, University of Eastern Finland, P.O. Box 111, 80101 Joensuu, Finland
- Department of Forestry, Biodiversity and Tourism, Makerere University, P.O. Box 7062, Kampala, Uganda
| | - Amos Acur
- Department of Forestry, Biodiversity and Tourism, Makerere University, P.O. Box 7062, Kampala, Uganda
| | - Patrick Ocen
- Department of Biology, Gulu University, P.O. Box 166, Gulu, Uganda
| | - Sille Holm
- Department of Environmental and Biological Sciences, University of Eastern Finland, P.O. Box 111, 80101 Joensuu, Finland
| | - Karlmax Rutaro
- Department of Biochemistry and Sports Science, Makerere University, P.O. Box 7062, Kampala, Uganda
| | - Stephen Ochaya
- Department of Immunology and Microbiology, Gulu University, P.O. Box 166, Gulu, Uganda
| | - John N Kinyuru
- Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Juja (Main) Campus, P.O. Box 62,000, Nairobi 00200, Kenya
| | - Jørgen Eilenberg
- Department of Plant and Environmental Sciences, University of Copenhagen, Thorvaldsensvej 40, 1871 Frb. C., Denmark
| | - Nanna Roos
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark
| | - Anu Valtonen
- Department of Environmental and Biological Sciences, University of Eastern Finland, P.O. Box 111, 80101 Joensuu, Finland
| | - Philip Nyeko
- Department of Forestry, Biodiversity and Tourism, Makerere University, P.O. Box 7062, Kampala, Uganda
| | - Heikki Roininen
- Department of Environmental and Biological Sciences, University of Eastern Finland, P.O. Box 111, 80101 Joensuu, Finland
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Meshulam-Pascoviche D, David-Birman T, Refael G, Lesmes U. Big opportunities for tiny bugs: Processing effects on the techno-functionality and digestibility of edible insects. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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13
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Ssepuuya G, Nakimbugwe D, Van Campenhout L, De Winne A, Claes J, Van Der Borght M. Towards establishing the spoilage mechanisms of the long-horned grasshopper Ruspolia differens Serville. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03824-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Acosta-Estrada BA, Reyes A, Rosell CM, Rodrigo D, Ibarra-Herrera CC. Benefits and Challenges in the Incorporation of Insects in Food Products. Front Nutr 2021; 8:687712. [PMID: 34277684 PMCID: PMC8277915 DOI: 10.3389/fnut.2021.687712] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Accepted: 05/27/2021] [Indexed: 11/13/2022] Open
Abstract
Edible insects are being accepted by a growing number of consumers in recent years not only as a snack but also as a side dish or an ingredient to produce other foods. Most of the edible insects belong to one of these groups of insects such as caterpillars, butterflies, moths, wasps, beetles, crickets, grasshoppers, bees, and ants. Insect properties are analyzed and reported in the articles reviewed here, and one common feature is nutrimental content, which is one of the most important characteristics mentioned, especially proteins, lipids, fiber, and minerals. On the other hand, insects can be used as a substitute for flour of cereals for the enrichment of snacks because of their high content of proteins, lipids, and fiber. Technological properties are not altered when these insects-derived ingredients are added and sensorial analysis is satisfactory, and only in some cases, change in color takes place. Insects can be used as substitute ingredients in meat products; the products obtained have higher mineral content than traditional ones, and some texture properties (like elasticity) can be improved. In extruded products, insects are an alternative source of proteins to feed livestock, showing desirable characteristics. Isolates of proteins of insects have demonstrated bioactive activity, and these can be used to improve food formulations. Bioactive compounds, as antioxidant agents, insulin regulators, and anti-inflammatory peptides, are high-value products that can be obtained from insects. Fatty acids that play a significant role in human health and lipids from insects have showed positive impacts on coronary disease, inflammation, and cancer. Insects can be a vector for foodborne microbial contamination, but the application of good manufacturing practices and effective preservation techniques jointly with the development of appropriate safety regulations will decrease the appearance of such risks. However, allergens presented in some insects are a hazard that must be analyzed and taken into account. Despite all the favorable health-promoting characteristics present in insects and insects-derived ingredients, willingness to consume them has yet to be generalized.
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Affiliation(s)
- Beatriz A. Acosta-Estrada
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Monterrey, Mexico
| | - Alicia Reyes
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Departamento de Bioingeniería, Puebla, Mexico
| | - Cristina M. Rosell
- Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC), Valencia, Spain
| | - Dolores Rodrigo
- Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC), Valencia, Spain
| | - Celeste C. Ibarra-Herrera
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Departamento de Bioingeniería, Puebla, Mexico
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15
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An insight to fermented edible insects: A global perspective and prospective. Food Res Int 2020; 137:109750. [PMID: 33233312 DOI: 10.1016/j.foodres.2020.109750] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 08/30/2020] [Accepted: 09/22/2020] [Indexed: 11/24/2022]
Abstract
The practice of eating insects is not a new phenomenon; however, the interest for their consumption has increased in recent years due to their recognized nutritional value (high content of micro- and macronutrient), potential health benefits (presence of bioactive substances), and low-environmental impact (use of less resources and reduced pollution levels). Currently, research on insects has focused on the promotion of various processing technologies for their use as either ingredients (in a non-recognizable form) to the development of innovative products, or as sources of novel bioactive compounds. In this context, evidence has suggested that alternative technologies, particularly fermentation, could be used the obtain diverse insect-based ingredients/products with unique properties. Therefore, the purpose of this narrative review was to provide an overview of the available literature on fermentation applied to obtain new insect-based products, to summarize the patents and patent-applications to protect fermented edible insect products and processes, as well as to enlist examples of current available products in the market.
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16
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Leonard A, Egonyu JP, Tanga CM, Kyamanywa S, Tonnang HZE, Azrag AGA, Khamis FM, Ekesi S, Subramanian S. Predicting the current and future distribution of the edible long-horned grasshopper Ruspolia differens (Serville) using temperature-dependent phenology models. J Therm Biol 2020; 95:102786. [PMID: 33454030 DOI: 10.1016/j.jtherbio.2020.102786] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 10/22/2020] [Accepted: 11/09/2020] [Indexed: 10/23/2022]
Abstract
The edible long-horned grasshopper Ruspolia differens (Serville) is widely distributed and consumed in sub-Saharan Africa. Efficient mass rearing of the edible grasshopper is critical to ensure their sustainable supply for food and nutritional security. Hence, we investigated the effect of temperature on development, survival and reproduction of R. differens under six constant (15, 20, 25, 30, 32 and 35 °C) and fluctuating temperatures. Using Insect Life Cycle Modeling software we fitted, linear and non-linear models to R. differens development, mortality, longevity, and fecundity. The best-fitted functions were compiled for each life stage to yield a phenology model, which was stochastically simulated to estimate the life table parameters. We used the process-based climatic phenology models, and applied establishment risk index (ERI) and generation index (GI) in a geographic information system to map the potential distribution of R. differens under current and future climates. At optimum temperatures of 30-32 °C, egg incubation period was 14-15 days and the developmental time was shortest at 52.5-58 days. Lowest nymphal mortality (3.4-13%) and the highest female fecundity was obtained at 25-30 °C. The optimum temperature for the reproduction ranged between 27 and 30 °C. Most simulated lifetable parameters were at their maximum at 28 °C. Predictive models showed that countries in the East, Central, West, Southern and the Horn of Africa were suitable for establishment of R. differens under current climate scenarios (2000). However, by 2050, climatically suitable areas for the establishment of R. differens were predicted to shrink in the West, Southern and the Horn of Africa than its current distribution. We predict up to three generations per year for R. differens in sub-Saharan Africa under current scenarios which can increase to 4 under future scenarios. The optimum rearing temperatures identified can guide optimization of mass rearing of R. differens.
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Affiliation(s)
- Alfonce Leonard
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya; Department of Agricultural Production, Makerere University, P.O. Box 7063, Kampala, Uganda; Tanzania Agricultural Research Institute (TARI)-Ukiriguru, P.O. Box 1433, Mwanza, Tanzania
| | - James P Egonyu
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
| | - Chrysantus M Tanga
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
| | - Samuel Kyamanywa
- Department of Agricultural Production, Makerere University, P.O. Box 7063, Kampala, Uganda
| | - Henri Z E Tonnang
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
| | - Abdelmutalab G A Azrag
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
| | - Fathiya M Khamis
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
| | - Sunday Ekesi
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
| | - Sevgan Subramanian
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya.
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17
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Kooh P, Jury V, Laurent S, Audiat-Perrin F, Sanaa M, Tesson V, Federighi M, Boué G. Control of Biological Hazards in Insect Processing: Application of HACCP Method for Yellow Mealworm ( Tenebrio molitor) Powders. Foods 2020; 9:E1528. [PMID: 33114308 PMCID: PMC7690899 DOI: 10.3390/foods9111528] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 10/16/2020] [Accepted: 10/18/2020] [Indexed: 11/16/2022] Open
Abstract
Entomophagy has been part of human diets for a long time in a significant part of the world, but insects are considered to be a novel food everywhere else. It would appear to be a strategic alternative in the future of human diet to face the challenge of ensuring food security for a growing world population, using more environmentally sustainable production systems than those required for the rearing of other animals. Tenebrio molitor, called yellow mealworm, is one of the most interesting insect species in view of mass rearing, and can be processed into a powder that ensures a long shelf life for its use in many potential products. When considering insects as food or feed, it is necessary to guarantee their safety. Therefore, manufacturers must implement a Hazard Analysis Critical Control plan (HACCP), to limit risks for consumers' health. The aim of this case study was to develop a HACCP plan for Tenebrio molitor larvae powders for food in a risk-based approach to support their implementation in industry. Specific purposes were to identify related significant biological hazards and to assess the efficiency of different manufacturing process steps when used as Critical Control Points. Then, combinations of four different processes with four potential uses of powders by consumers in burger, protein shake, baby porridge, and biscuits were analyzed with regard to their safety.
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Affiliation(s)
- Pauline Kooh
- French Agency for Food, Environmental and Occupational Health & Safety, Risk Assessment Department, 14 rue Pierre et Marie Curie, 94701 Maisons-Alfort, France; (P.K.); (F.A.-P.); (M.S.)
| | - Vanessa Jury
- Oniris, Université de Nantes, CNRS, GEPEA, UMR 6144 F-44000 Nantes, France; (V.J.); (S.L.)
| | - Sophie Laurent
- Oniris, Université de Nantes, CNRS, GEPEA, UMR 6144 F-44000 Nantes, France; (V.J.); (S.L.)
| | - Frédérique Audiat-Perrin
- French Agency for Food, Environmental and Occupational Health & Safety, Risk Assessment Department, 14 rue Pierre et Marie Curie, 94701 Maisons-Alfort, France; (P.K.); (F.A.-P.); (M.S.)
| | - Moez Sanaa
- French Agency for Food, Environmental and Occupational Health & Safety, Risk Assessment Department, 14 rue Pierre et Marie Curie, 94701 Maisons-Alfort, France; (P.K.); (F.A.-P.); (M.S.)
| | - Vincent Tesson
- INRAe, Oniris, Secalim UMR 1014, route de Gachet, CS 40706, 44307 Nantes, France; (V.T.); (M.F.)
| | - Michel Federighi
- INRAe, Oniris, Secalim UMR 1014, route de Gachet, CS 40706, 44307 Nantes, France; (V.T.); (M.F.)
| | - Géraldine Boué
- INRAe, Oniris, Secalim UMR 1014, route de Gachet, CS 40706, 44307 Nantes, France; (V.T.); (M.F.)
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18
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Akutse KS, Subramanian S, Maniania NK, Dubois T, Ekesi S. Biopesticide Research and Product Development in Africa for Sustainable Agriculture and Food Security – Experiences From the International Centre of Insect Physiology and Ecology (icipe). FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.563016] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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19
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Gahukar RT. Edible insects collected from forests for family livelihood and wellness of rural communities: A review. GLOBAL FOOD SECURITY-AGRICULTURE POLICY ECONOMICS AND ENVIRONMENT 2020. [DOI: 10.1016/j.gfs.2020.100348] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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20
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Nakimbugwe D, Ssepuuya G, Male D, Lutwama V, Mukisa IM, Fiaboe KKM. Status of the regulatory environment for utilization of insects as food and feed in Sub-Saharan Africa-a review. Crit Rev Food Sci Nutr 2020; 61:1269-1278. [PMID: 32363895 DOI: 10.1080/10408398.2020.1756738] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
A conducive regulatory environment is crucial for ensuring the safety and effective promotion of insects for direct and indirect human consumption. In this review, national and regional policies, regulations, and relevant publications in sub-Saharan Africa (SSA) were examined for their take on the use of insects as food and feed. Majority of the SSA countries (91.7%) lacked food safety policies, and of the four countries (8.3%) that had, only one considered the 'risk-based approach' for assessing food safety. Two policies, one in Malawi and the other in Tanzania respectively, recognized insects' use. The lack of regulatory frameworks in most SSA countries is partly attributed to inadequate scientific data regarding insects' biological, chemical and physical safety. This potentially exposes consumers to health hazards and limits income from insect and insect-based food and feed operations. However, some information and/or data to inform policy, and in a few cases to develop standards, has been generated by several research and development projects in the region. The need for supportive regulations toward the use of insects has been recognized and is being acted upon in a number of SSA countries. For effective promotion of insects as food and feed in SSA, countries need to generate risk assessment data as recommended by Codex Alimentarius and develop and implement relevant standards.
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Affiliation(s)
- D Nakimbugwe
- College of Agricultural and Environmental Sciences, Makerere University, Kampala, Uganda
| | - G Ssepuuya
- College of Agricultural and Environmental Sciences, Makerere University, Kampala, Uganda
| | - D Male
- College of Agricultural and Environmental Sciences, Makerere University, Kampala, Uganda
| | - V Lutwama
- College of Agricultural and Environmental Sciences, Makerere University, Kampala, Uganda
| | - I M Mukisa
- College of Agricultural and Environmental Sciences, Makerere University, Kampala, Uganda
| | - K K M Fiaboe
- Plant Health Unit, International Centre of Insect Physiology and Ecology, Nairobi, Kenya
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21
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Imathiu S. Benefits and food safety concerns associated with consumption of edible insects. NFS JOURNAL 2020. [DOI: 10.1016/j.nfs.2019.11.002] [Citation(s) in RCA: 96] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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22
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Keshri J, Krouptiski Y, Abu-Fani L, Achmon Y, Bauer TS, Zarka O, Maler I, Pinto R, Sela Saldinger S. Dynamics of bacterial communities in alfalfa and mung bean sprouts during refrigerated conditions. Food Microbiol 2019; 84:103261. [PMID: 31421775 DOI: 10.1016/j.fm.2019.103261] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2018] [Revised: 06/07/2019] [Accepted: 07/05/2019] [Indexed: 02/08/2023]
Abstract
Sprouts are considered a healthy ready-to-eat food and has gained popularity in recent years. The objective of the present study was to determine the dynamics of sprouts' microbiome during cold storage to the end of their shelf-life at home. The microbiological quality of fresh alfalfa (Medicago sativa) and mung bean (Vigna radiata) sprouts from two commercial brands was tested and the number of APC ranges from 5.0 to 8.7 log CFU/g in alfalfa and 6.7 to 9.3 log CFU/g in mung bean sprouts. In the case of alfalfa, but not mung beans, there were differences in the mean numbers of APC between the two brands. The number of coliform bacteria ranges from 4.3 to 7.7 log CFU/g in alfalfa and 4.1 to 8.1 log CFU/g in mung bean sprouts. Four independent batches of sprouts were used for DNA preparation and were sampled immediately after purchase and once a week during subsequent storage in refrigerator until the end of their shelf-life. Microbial population of the sprouts was determined using next generation sequencing of 16S rRNA amplicons. Alfalfa sprouts were dominated by Pseudomonas throughout the storage time with relative abundance of >60% at 3 weeks. Fresh mung bean sprouts were dominated by both Pseudomonas and Pantoea, but Pantoea became the dominant taxa after 2 weeks of storage, with >46% of relative abundance. The bacterial communities associated with sprouts were largely dependent on the sprout type, and less dependent on the brand. The species richness and diversity declined during storage and the development of spoilage. Among the 160 genera identified on sprouts, 23 were reported to contain known spoilage-associated species and 30 genera comprise potential human pathogenic species. This study provides new insight into the microbiome dynamics of alfalfa and mung bean sprouts during cold storage.
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Affiliation(s)
- Jitendra Keshri
- Department of Food Science, Institute for Postharvest and Food Sciences, The Volcani Center, Agriculture Research Organization, Rishon-LeZion, Israel; College of Veterinary Medicine, Western University of Health Sciences, Pomona, CA, 91766, USA
| | - Yulia Krouptiski
- Department of Food Science, Institute for Postharvest and Food Sciences, The Volcani Center, Agriculture Research Organization, Rishon-LeZion, Israel
| | - Lareen Abu-Fani
- Department of Food Science, Institute for Postharvest and Food Sciences, The Volcani Center, Agriculture Research Organization, Rishon-LeZion, Israel
| | - Ygal Achmon
- Department of Food Science, Institute for Postharvest and Food Sciences, The Volcani Center, Agriculture Research Organization, Rishon-LeZion, Israel; Department of Biotechnology and Food Engineering, Guangdong Technion Israel Institute of Technology, Shantou, China
| | - Tal Stern Bauer
- Department of Food Science, Institute for Postharvest and Food Sciences, The Volcani Center, Agriculture Research Organization, Rishon-LeZion, Israel; Department of Biochemistry and Food Science, Hebrew University of Jerusalem, Israel
| | - Omri Zarka
- Department of Food Science, Institute for Postharvest and Food Sciences, The Volcani Center, Agriculture Research Organization, Rishon-LeZion, Israel
| | - Ilana Maler
- The Laboratory of Food Microbiology, Kimron Veterinary Institute, P.O. Box 12, Bet Dagan, 50250, Israel
| | - Riky Pinto
- Department of Food Science, Institute for Postharvest and Food Sciences, The Volcani Center, Agriculture Research Organization, Rishon-LeZion, Israel
| | - Shlomo Sela Saldinger
- Department of Food Science, Institute for Postharvest and Food Sciences, The Volcani Center, Agriculture Research Organization, Rishon-LeZion, Israel.
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Murefu T, Macheka L, Musundire R, Manditsera F. Safety of wild harvested and reared edible insects: A review. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.03.003] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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24
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Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review. Food Res Int 2019; 125:108527. [PMID: 31554102 DOI: 10.1016/j.foodres.2019.108527] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 06/22/2019] [Accepted: 06/23/2019] [Indexed: 02/08/2023]
Abstract
Because of their positive nutritional characteristics and low environmental impact, edible insects might be considered a 'food of the future'. However, there are safety concerns associated with the consumption of insects, such as contaminating chemical and biological agents. The possible presence of pathogenic and toxigenic microorganisms is one of the main biological hazards associated with edible insects. This review presents an overview of the microbiota of edible insects, highlighting the potential risks for human health. Detailed information on the microbiota of edible insects from literature published in 2000-2019 is presented. These data show complex ecosystems, with marked variations in microbial load and diversity, among edible insects as well as stable and species-specific microbiota for some of the most popular edible insect species, such as mealworm larvae (Tenebrio molitor) and grasshoppers (Locusta migratoria). Raw edible insects generally contain high numbers of mesophilic aerobes, bacterial endospores or spore-forming bacteria, Enterobacteriaceae, lactic acid bacteria, psychrotrophic aerobes, and fungi, and potentially harmful species (i.e. pathogenic, mycotoxigenic, and spoilage microbes) may be present. Several studies have focused on reducing the microbial contamination of edible insects by applying treatments such as starvation, rinsing, thermal treatments, chilling, drying, fermentation, and marination, both alone and, sometimes, in combination. Although these studies show that various heat treatments were the most efficient methods for reducing microbial numbers, they also highlight the need for species-specific mitigation strategies. The feasibility of using edible insects as ingredients in the food industry in the development of innovative insect-based products has been explored; although, in some cases, the presence of spore-forming bacteria and other food-borne pathogens is a concern. Recent studies have shown that a risk assessment of edible insects should also include an evaluation of the incidence of antibiotic-resistance (AR) genes and antibiotic-resistant microorganisms in the production chain. Finally, as proposed in the literature, microbial hazards should be limited through the implementation of good hygienic practices during rearing, handling, processing, and storage, as well as the implementation of an appropriate HACCP system for edible insect supply chains. Another issue frequently reported in the literature is the need for a legislative framework for edible insect production, commercialisation, and trading, as well as the need for microbiological criteria specifically tailored for edible insects. Microbiological criteria like those already been established for the food safety and hygiene (e.g. those in the European Union food law) of different food categories (e.g. ready-to-eat products) could be applied to edible insect-based products.
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25
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Kooh P, Ververis E, Tesson V, Boué G, Federighi M. Entomophagy and Public Health: A Review of Microbiological Hazards. Health (London) 2019. [DOI: 10.4236/health.2019.1110098] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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