Edible processed insects from e-commerce: Food safety with a focus on the Bacillus cereus group
2018
Fasolato, Luca | Cardazzo, Barbara | Carraro, Lisa | Fontana, Federico | Yambo, | Balzan, Stefania
Edible insects are increasing in popularity as a trendy new food item in many countries worldwide. However, little information is available regarding the associated foodborne pathogens, in particular, the spore-forming bacteria that may be present in these processed foods. In this study, mealworms, crickets, mole crickets and silkworms that are widely available online were investigated for microbial quality traits.Whereas water activity and pH results revealed a stable product, microbiota characterisation highlighted wide variability among the analysed insect species. Among the microbial targets considered in this study, total viable count, total aerobic spores and Bacillus cereus count were the most suitable for describing the food safety and microbial quality of these products. Endospore-forming bacteria ascribed to the B. cereus group were identified with genetic methods and putative virulence patterns. Three major clusters were delineated according to the phylogenetic analysis of the B. cereus group: B. cereus, B. thuringiensis and B. cytotoxicus, with virulence patterns particular to the enterotoxin genes found in each cluster.This work represents a first step in the hazard identification of B. cereus group bacteria isolated from edible insects. The presented results should also be considered with respect to domestic handling and rehydration of such products prior to consumption.
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