The demand for protein food with low environmental impact is currently a major challenge for food production. Insects represent a potential source of good quality food, that is rich in nutrients, cheaper, and easier to produce, with potentially lower environmental impact. Nevertheless, insects could present significant risks for the consumers' safety and for the workers of this emerging production chain. This highlights the need for a specific comprehensive approach that can guarantee safe working conditions and risk-free products. The aim of this review is to summarize the current knowledge pertaining to the potential microbial, chemical, physical, and allergenic risks in the breeding, transformation, and consumption of edible insects. In particular, given the lack of specific studies, the purpose of this paper is to suggest strategies to orient the development of machines and plants in the emerging production chain of insects for food, with ameliorative effects on both finished product and workers’ safety. Despite a very appealing nutritional profile that is rich in high quality proteins, lipids, vitamins, minerals, and fiber, insects present several risks, mainly related to microbial contamination, accumulation and production of chemical contaminants like toxins and heavy metals, allergenicity through inhalation or food ingestion by workers and consumers. This paper, according to the findings achieved by the systematic review, suggests strategies, processes, and treatments, which could guide the development of ad hoc machines aimed to guarantee safety in the production chain of insects for food.
Insects as food: A review on risks assessments of Tenebrionidae and Gryllidae in relation to a first machines and plants development
cappelli alessio;
2020-01-01
Abstract
The demand for protein food with low environmental impact is currently a major challenge for food production. Insects represent a potential source of good quality food, that is rich in nutrients, cheaper, and easier to produce, with potentially lower environmental impact. Nevertheless, insects could present significant risks for the consumers' safety and for the workers of this emerging production chain. This highlights the need for a specific comprehensive approach that can guarantee safe working conditions and risk-free products. The aim of this review is to summarize the current knowledge pertaining to the potential microbial, chemical, physical, and allergenic risks in the breeding, transformation, and consumption of edible insects. In particular, given the lack of specific studies, the purpose of this paper is to suggest strategies to orient the development of machines and plants in the emerging production chain of insects for food, with ameliorative effects on both finished product and workers’ safety. Despite a very appealing nutritional profile that is rich in high quality proteins, lipids, vitamins, minerals, and fiber, insects present several risks, mainly related to microbial contamination, accumulation and production of chemical contaminants like toxins and heavy metals, allergenicity through inhalation or food ingestion by workers and consumers. This paper, according to the findings achieved by the systematic review, suggests strategies, processes, and treatments, which could guide the development of ad hoc machines aimed to guarantee safety in the production chain of insects for food.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
