Abstract
Insects are alternative dietary protein sources for humans, but currently there are no specific regulations in most of the countries on the breeding and marketing of insects destined for human consumption. The insects used for human consumption has some potential risks, even when reared in controlled environment and substrate. There are about 2000 edible insect species known and, in certain regions, insects are already eaten by humans for centuries. Nevertheless, there is only little scientific literature available on the food safety of insects. The present chapter summarizes the potential microbial, chemical, and toxicological hazards specifically related to the consumption of insects. Insect proteins may induce allergic reactions, but only few studies are available. These hazards depend on the insect species, the cultivation conditions (substrate and environment), and the subsequent processing technology.
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Mézes, M., Erdélyi, M. (2020). Food Safety of Edible Insects. In: Adam Mariod, A. (eds) African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components. Springer, Cham. https://doi.org/10.1007/978-3-030-32952-5_5
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