Effect of different storage conditions on the microbiological characteristics of insect

Authors

  • Martin Adamek Brno University of Technology, Faculty of Electrical Engineering and Communication, Department of Microelectronics, Technická 3058/10, 616 00 Brno
  • Jiří­ Mlček Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin
  • Anna Adámková Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin
  • Jiřina Suchánková Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin
  • Magda Janalí­ková Tomas Bata University in Zlin, Faculty of Technology, Department of Environmental Protection Engineering, Vavreckova 275, 760 01 Zlin
  • Marie Borkovcová Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin
  • Martina Bednářová Mendel University in Brno, Department of Information Technology, Zemědělská 1, 613 00 Brno

DOI:

https://doi.org/10.5219/910

Keywords:

edible insect, microbiota, microbiological safety, colony forming units, coliform bacteria

Abstract

When introducing a novelty food, its safety needs to be monitored. One of the safety aspects of human health is microbial contamination. In this work, microbiological parameters of long-term stored edible insect material - mealworm (Tenebrio molitor), lesser mealworm (Alphitobius diaperinus), field cricket (Gryllus assimilis), and migratory locust (Locusta migratoria) were evaluated. The monitored indicators (colony forming units, enterobacteria, lactic acid bacteria, yeasts and moulds) were evaluated using common microbiological methods. All samples of stored insect were determined as safe for human consumption, except for the lesser mealworm sample from 2016, in which case the limit was exceeded. Sample of adult field cricket seems to be suitable for long-term storage, as it contained the lowest amount of microorganism. Sample of dried Gryllus assimilis from 2014 had the lowest microbial contamination. Further results suggest that, for long-term storage, the most suitable way of preparation is killing with boiling water, drying at 103 °C for 12 hours and subsequent hermetic packaging.

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Published

2018-03-13

How to Cite

Adamek, M. ., Mlček, J. ., Adámková, A. ., Suchánková, J. ., Janalí­ková, M. ., Borkovcová, M. ., & Bednářová, M. . (2018). Effect of different storage conditions on the microbiological characteristics of insect. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 248–253. https://doi.org/10.5219/910

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