The microbial safety of edible insects: a matter of processing

Annali dell'Istituto superiore di sanita

article

Guglielmo Bonaccorsi¹  Enrico Simoncini¹  Donella Gestri²  Mariella Talini²  Sara Tesi¹  Fabio Rastelli³  Giovanni Nardone³  Chiara Lorini¹ 

[1] Dipartimento di Scienze della Salute, Università degli Studi di Firenze;Laboratorio di Sanità Pubblica;Dipartimento della Prevenzione

关键词: entomophagy;    edible insects;    food safety;    microbial community;    insect processing;   

DOI  :  10.4415/ANN_19_03_01

学科分类：社会科学、人文和艺术（综合）

来源: Istituto Superiore di Sanita

【 摘 要 】

the world population is constantly increasing, and it is widely accepted that, by 2050, the world will host 9 billion people [1]. Feeding this growing population with more demanding consumers will necessarily require an increase in food production. This will inevitably put more pressure on the planet’s already limited resources. Several studies suggest that the consumption of edible insects (entomophagy) may be a viable alternative or supplement to conventional protein sources [2-6]. However, insects, like many food products, are rich in nutrients and moisture, providing a favorable environment for microbial survival and growth, as already highlighted by several studies [2, 7-11].

【 授权许可】

CC BY-NC-ND