Conservation technologies are needed when processing mealworm larvae into foods.
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Blanching for 10, 20 or 40 s can result in sufficient microbial reduction.
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Chilling is a valuable conservation strategy for blanched mealworm larvae.
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Mealworm larvae can be industrially microwave dried to water activities below 0.60.
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Bacterial spores were more resistant to the treatments applied than vegetative cells.
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