Microbiological quality of edible insect products

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F23%3A96173" target="_blank" >RIV/60460709:41210/23:96173 - isvavai.cz</a>

Výsledek na webu

<a href="https://insecta-conference.com/wp-content/uploads/2023/09/INSECTA-2023-BOOK-of-ABSTRACT.pdf" target="_blank" >https://insecta-conference.com/wp-content/uploads/2023/09/INSECTA-2023-BOOK-of-ABSTRACT.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

čeština

Název v původním jazyce

Microbiological quality of edible insect products

Popis výsledku v původním jazyce

When assessing the microbiological aspects of edible insects, it is necessary to consider that insects are natural carriers of microorganisms and may harbor a complex autochthonous microbial population. Therefore, it is essential to investigate the microbiota of edible insects to evaluate potential risks to human health. A total of 20 samples from various categories of products containing Acheta domesticus in whole or processed form into cricket powder were selected for microbiological analysis. In addition to bars and pasta, testing was conducted on five other categories of products to detect the presence of nine groups of microorganisms most found in insects. All tests were conducted using cultivation methods following standard procedures and applicable ISO standards, with the subsequent identification of selected parameters using MALDI-TOF mass spectrometry. Upon comparing the obtained results with data from scientific studies, it can be concluded that thermal processing helped eliminate some species of microorganisms. However, despite technological processing, a high number of mesophilic aerobic microorganisms remained, primarily. It is also worth noting that while insects are one source of microbiological issues, other ingredients used in the food, especially spices, are often a source of undesirable microorganisms.

Název v anglickém jazyce

Microbiological quality of edible insect products

Popis výsledku anglicky

When assessing the microbiological aspects of edible insects, it is necessary to consider that insects are natural carriers of microorganisms and may harbor a complex autochthonous microbial population. Therefore, it is essential to investigate the microbiota of edible insects to evaluate potential risks to human health. A total of 20 samples from various categories of products containing Acheta domesticus in whole or processed form into cricket powder were selected for microbiological analysis. In addition to bars and pasta, testing was conducted on five other categories of products to detect the presence of nine groups of microorganisms most found in insects. All tests were conducted using cultivation methods following standard procedures and applicable ISO standards, with the subsequent identification of selected parameters using MALDI-TOF mass spectrometry. Upon comparing the obtained results with data from scientific studies, it can be concluded that thermal processing helped eliminate some species of microorganisms. However, despite technological processing, a high number of mesophilic aerobic microorganisms remained, primarily. It is also worth noting that while insects are one source of microbiological issues, other ingredients used in the food, especially spices, are often a source of undesirable microorganisms.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

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