Edible insects can be vectors of biological hazards associated with the rearing environment and insect gut. The presence of spore-forming bacteria in insect-based foods represents a serious threat for the health of consumers since these microorganisms encompass well-known food-borne pathogens. The available studies on insect-containing foods such as meat-like products and breads highlight the occurrence of the genera Bacillus, Paenibacillus and Psychrobacillus as well as sulfite-reducing clostridia. The same studies also report difficulties in lowering the load of bacterial spores in the analyzed insect-based foods. Hence, a comprehensive approach based on the application of hurdle technology involving the combination of conventional hurdles and new preservation technologies (e.g., high pressure processing) can help to obtain more effective results in terms of the safety and stability of insect-based foods while maintaining their sensory and nutritional characteristics.

Spore-forming bacteria in insect-based foods / Osimani, Andrea; Aquilanti, Lucia. - In: CURRENT OPINION IN FOOD SCIENCE. - ISSN 2214-7993. - STAMPA. - 38:(2021), pp. 112-117. [10.1016/j.cofs.2020.10.011]

Spore-forming bacteria in insect-based foods

Andrea Osimani
Writing – Review & Editing
;
Lucia Aquilanti
Resources
2021-01-01

Abstract

Edible insects can be vectors of biological hazards associated with the rearing environment and insect gut. The presence of spore-forming bacteria in insect-based foods represents a serious threat for the health of consumers since these microorganisms encompass well-known food-borne pathogens. The available studies on insect-containing foods such as meat-like products and breads highlight the occurrence of the genera Bacillus, Paenibacillus and Psychrobacillus as well as sulfite-reducing clostridia. The same studies also report difficulties in lowering the load of bacterial spores in the analyzed insect-based foods. Hence, a comprehensive approach based on the application of hurdle technology involving the combination of conventional hurdles and new preservation technologies (e.g., high pressure processing) can help to obtain more effective results in terms of the safety and stability of insect-based foods while maintaining their sensory and nutritional characteristics.
2021
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11566/284541
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