Microbial Dynamics during Industrial Rearing, Processing, and Storage of Tropical House Crickets (Gryllodes sigillatus) for Human Consumption
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Published:2018-06-15
Issue:12
Volume:84
Page:
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ISSN:0099-2240
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Container-title:Applied and Environmental Microbiology
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language:en
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Short-container-title:Appl Environ Microbiol
Author:
Vandeweyer Dries1, Wynants Enya1, Crauwels Sam2, Verreth Christel2, Viaene Nikolaas3, Claes Johan1, Lievens Bart2, Van Campenhout Leen1
Affiliation:
1. Department of Microbial and Molecular Systems (M2S), Lab4Food, KU Leuven, Geel Campus, Geel, Belgium 2. Department of Microbial and Molecular Systems (M2S), Laboratory for Process Microbial Ecology and Bioinspirational Management (PME & BIM), KU Leuven, De Nayer Campus, Sint-Katelijne-Waver, Belgium 3. Little Food CVBA, Brussels, Belgium
Abstract
ABSTRACT
In this study, the microbiota during industrial rearing, processing, and storage of the edible tropical house cricket,
Gryllodes
sigillatus
, was investigated. To this end, we analyzed samples from the cricket feed, obtained before feeding as well as from the cages, and from the crickets during rearing, after harvest, and after processing into frozen, oven-dried, and smoked and oven-dried (smoked/dried) end products. Although the feed contained lower microbial numbers than the crickets, both were dominated by the same species-level operational taxonomic units, as determined by Illumina MiSeq sequencing. They corresponded, among others, to members of
Porphyromonadaceae
,
Fusobacterium
,
Parabacteroides
, and
Erwinia
. The harvested crickets contained high microbial numbers, but none of the investigated food pathogens
Salmonella
spp.,
Listeria monocytogenes
,
Bacillus cereus
, or coagulase-positive staphylococci. However, some possible mycotoxin-producing fungi were isolated from the crickets. A postharvest heat treatment, shortly boiling the crickets, reduced microbial numbers, but an endospore load of 2.4 log CFU/g remained. After processing, an increase in microbial counts was observed for the dried and smoked/dried crickets. Additionally, in the smoked/dried crickets, a high abundance of a
Bacillus
sp. was observed. Considering the possible occurrence of food-pathogenic species from this genus, it is advised to apply a heat treatment which is sufficient to eliminate spores. Nevertheless, the microbial numbers remained constant over a 6-month storage period, whether frozen (frozen end product) or at ambient temperature (oven-dried and smoked/dried end products).
IMPORTANCE
The need for sustainable protein sources has led to the emergence of a new food sector, producing and processing edible insects into foods. However, insight into the microbial quality of this new food and into the microbial dynamics during rearing, processing, and storage of edible insects is still limited. Samples monitored for their microbiota were obtained in this study from an industrial rearing and processing cycle. The results lead first to the identification of process steps which are critical for microbial food safety. Second, they can be used in the construction of a Hazard Analysis and Critical Control Points (HACCP) plan and of a Novel Food dossier, which is required in Europe for edible insects. Finally, they confirm the shelf-life period which was determined by the rearer.
Funder
Flanders Innovation & Entrepreneurship Belgian Federal Public Service Health, Food Chain Safety and Environment
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference51 articles.
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