EFFECT OF KILLING AND TECHNOLOGICAL PROCESSING ON MICROBIOLOGICAL QUALITY OF EDIBLE INSECTS

Authors

  • Petra Škvorová Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences, Prague, Kamýcká 129, 165 00, Praha-Suchdol, Czech Republic https://orcid.org/0000-0002-4591-9323
  • Martin Kulma 2Department of Zoology and Fisheries, Czech University of Life Sciences, Prague, Kamýcká 129, 165 00, Praha-Suchdol, Czech Republic
  • Lenka Kouřimská 1Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences, Prague, Kamýcká 129, 165 00, Praha-Suchdol, Czech Republic https://orcid.org/0000-0002-1102-7239
  • Roman Švejstil Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences, Prague, Kamýcká 129, 165 00, Praha-Suchdol, Czech Republic https://orcid.org/0000-0002-2336-1162

DOI:

https://doi.org/10.55251/jmbfs.11018

Keywords:

Tenebrio molitor, Gryllus assimilis, roasting, cooking, microwave treatment, drying

Abstract

This study aimed to assess the effect of killing (blanching and freezing) followed by culinary processing on the microbiological quality of Tenebrio molitor and Gryllus assimilis. These insects were subjected to starvation before killing, which does not ensure sufficient microbiological safety. Therefore, technological or culinary processing of insects is necessary before consumption. For the subsequent processing of insects, boiling, drying, roasting, and microwave treatment were used. Nine categories of microbiological parameters were selected as indicators of hygienic quality. All identification and enumeration were performed using ISO-compliant methods. The results showed that killing insects by blanching or freezing alone does not ensure sufficient microbiological quality, and therefore, further culinary processing is necessary. However, all subsequent culinary treatments applied in this study were able to reduce the microbial load significantly.

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Published

2024-07-01

How to Cite

Škvorová, P., Kulma, M., Kouřimská, L., & Švejstil, R. (2024). EFFECT OF KILLING AND TECHNOLOGICAL PROCESSING ON MICROBIOLOGICAL QUALITY OF EDIBLE INSECTS. Journal of Microbiology, Biotechnology and Food Sciences, 14(1), e11018. https://doi.org/10.55251/jmbfs.11018