Microbiology of processed edible insect products - Results of a preliminary survey

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• 作者：Nils Th. Grabowski ; ^{Nils.Grabowski@tiho-hannover.de} ; Gü ; nter Klein ^{Guenter.Klein@tiho-hannover.de}
• 关键词：BSF ; black soldier fly ; CNS ; coagulase-negative staphylococci ; EC ; European Community ; TBC ; total bacterial count
• 刊名：International Journal of Food Microbiology
• 出版年：2017
• 出版时间：21 February 2017
• 年：2017
• 卷：243
• 期：Complete
• 页码：103-107
• 全文大小：589 K
• 卷排序：243

文摘

Dried insect yielded higher bacterial counts than cooked or deep-fried ones. Results suggest two microbiologically-different classes of insect products. Dried insects did not comply with bacterial count recommendations. All samples were free of salmonellae, E. coli, S. aureus, and L. monocytogenes. Dried insects contained food-borne (sometimes opportunistic) pathogens.