The effect of culinary processing on the microbiological quality of Tenebrio molitor

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F22%3AN0000030" target="_blank" >RIV/60460709:41210/22:N0000030 - isvavai.cz</a>

Result on the web

<a href="https://www.imekofoods.com/wp-content/uploads/2022/12/6TH-IMEKO-FOODS-Book-of-Abstracts.pdf" target="_blank" >https://www.imekofoods.com/wp-content/uploads/2022/12/6TH-IMEKO-FOODS-Book-of-Abstracts.pdf</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

The effect of culinary processing on the microbiological quality of Tenebrio molitor

Original language description

The placing on the market of dried, frozen and powder yellow mealworm (Tenebrio molitor larva) as a novel food under Regulation (EU) 2015/2283 has been recently authorized by the European Commission. Insects are consumed with their gastrointestinal tract and therefore their microbial risk should be considered. The aim of this study was to monitor microbiological of yellow mealworm larvae during their heat treatment, namely cooking, roasting, drying and microwave heating. The effect of killing (boiling or freezing) was also monitored. From microbiological aspects Bacillus cereus and total bacterial counts were determined. Killing by boiling alone had a significant effect on the decline of all microbiological indicators, in contrast to insects killed by frost. In the case of further processing, the best microbiological results were recorded in the insects, which were subsequently roasted. However, the smallest overall loss of microorganisms was observed in the microwave treatment, but it was still acceptable. In the case of Bacillus cereus, there was a significant decrease when killed by boiling, but the overall destruction of Bacillus cereus was only after the namely cooking. Overall, it can be stated that if the insects are killed by boiling before culinary preparation, they provide sufficient microbiological quality regardless of further processing. Book of Abstracts of the 6th International Conference on Metrology in Food and Nutrition „6th IMEKOFOODS“, Dubrovník 07.11.-09.11.2022, s. 48, ISBN 978-953-7124-12-0

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

30308 - Nutrition, Dietetics

Project

Result was created during the realization of more than one project. More information in the Projects tab.

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů