Data on mopane worm (Imbrasia belina) microorganisms from Limpopo Province, South Africa

Data in Brief

Naledzani Ramalivhana¹  Martin J. Potgieter, PhD² 

[1] Department of Biodiversity, University of Limpopo, Private Bag X1106, Sovenga, South Africa;Corresponding author: Professor Martin J Potgieter, PhD, University of Limpopo, South Africa;

关键词: Edible insects;    Health and safety;    Mopane worms;    Microbes;   

DOI  :  

来源: DOAJ

【 摘 要 】

Mopane worm samples, obtained from different districts of the Limpopo Province of South Africa between April and July 2018, were investigated for the incidence of microbial flora. Over a period of ten weeks, samples consisting of market-obtained, field-prepared and sun- dried worms, were evaluated. It was revealed that after cooking at 89- 93°C, the microbial population was reduced to less than 9 000 CFU/g. The most prominent microbial populations cultured after cooking were spore- formers. Field-processed worms had a microbial population of 4 × 104 -1 × 108 CFU/g. Bacteria and fungi isolated included Aspergillus niger, Enterobacter aglomerans, Escherichia coli, Micrococcus luteus and Penicillium sp. Total microbial population ranged between 4 × 105 and 3 × 105 CFU/g after cooking. Total bacterial count increased in the sun- dried worms from 3 × 105-4 × 105 CFU/g, while it decreased from 2.0 × 105-1.4 × 105 CFU/g after cooking. This data can be used to generate safety guidelines related to the processing of edible insects, such as mopane worms.

【 授权许可】

Unknown