Enthomophagy

Abstract:

Entomophagy in Europe is an emerging strategy for protein transition, aimed at addressing population growth while developing healthy and sustainable alternatives. Insect-based products, like any foodstuff, must not pose a risk to consumer health, but their novel food status currently leaves little room for maneuver in terms of ensuring their control. To address these challenges, the Secalim team, which specializes in the assessment and control of microbial risks in meat matrices and in a comprehensive risk-benefit approach, has expanded its activities in this area. An initial project identified and characterized the microbial hazards associated with entomophagy, including numerous potential hazards: bacteria, parasites, viruses, prions, yeasts, molds, mycotoxins, histamines, and antibiotic resistance genes. Then, in a second project, an HACCP plan for the manufacture of mealworm powder (Tenebrio molitor) was developed to control significant biological hazards at critical control points in four manufacturing processes, considering possible uses in steaks, protein shakes, baby porridge, and cookies. Finally, the team is participating in a comprehensive assessment of the health risks and benefits associated with replacing beef with cricket powder (Acheta domesticus) and is moving toward comprehensive approaches that take environmental, economic, and societal dimensions into account.

Context and challenges: 

Entomophagy is now emerging as a promising strategy for ensuring food security for growing populations while developing healthy and sustainable alternatives. It raises many challenges that require a multidisciplinary approach to insect-based products. In Europe, these products fall within the scope of Regulation (EU) 2015/2283, known as the “Novel Foods” Regulation. Before they can be placed on the market, they must undergo scientific and technical review by the EFSA, which aims, among other things, to demonstrate their safety on the basis of a comprehensive risk assessment considering the entire production/processing/marketing/consumption chain, with regard to potential biological, chemical, physical, and allergenic hazards. The Secalim team, which specializes in the assessment and control of microbial risks in meat matrices and in risk-benefit assessment, is expanding its activities by participating in several projects on insects, putting its expertise at the service of tomorrow's challenges.

Results : 

The first objective was to identify and characterize the microbial hazards associated with the main species considered for mass production through a state-of-the-art review. Insects are consumed whole, including the digestive tract, which carries many potential hazards: bacteria, parasites, viruses, prions, yeasts, molds, mycotoxins, histamines, and antibiotic resistance genes. For each category, all specific hazards were identified and detailed, establishing a long list of hazards of concern. The main routes of contamination are the substrates used in breeding and human handling. Hazards must be controlled through the application of good hygiene practices and the implementation of a safety management system at production and processing sites. 

The second objective was to control biological hazards during insect processing by developing a HACCP plan for the manufacture of mealworm powder (Tenebrio molitor). To this end, the identified hazards were classified using a semi-quantitative approach in order to define a short list of significant hazards. Next, the effectiveness of the critical control points in four manufacturing processes was assessed using predictive microbiology models. Next, four potential uses of the powders by consumers were evaluated, considering potential uses in steaks, protein shakes, baby porridge, and cookies. This theoretical exercise also involved implementing these four processes with research/counting of indicators and significant hazards at each stage.

Perspectives: 

Assessing the health risks and benefits associated with the consumption of insect-based products, taking into account microbiological, nutritional, and toxicological aspects, in the context of beef substitution, is the objective of the NovRBA project in which Secalim is participating over the period 2018-2021, funded by EFSA. More broadly, the team has participated in several national and international calls for projects aimed at including environmental, economic, and social dimensions in a comprehensive approach. 

Valorisation: 
1.    State of the art on microbial hazards associated with entomophagy: published in 2019
Kooh, P.; Ververis, E.; Tesson, V.; Boué, G.; Federighi, M. Entomophagy and Public Health: A Review of Microbiological Hazards. Health (N. Y.) 2019, 11, 1272–1290, doi:10.4236/health.2019.1110098.2
2.    Development of a HACCP plan for the production of Tenebrio molitor powder : 
P. Kooh, V. Jury, S. Laurent, F. Audiat-Perrin, M. Sanaa, V. Tesson, M. Federighi and G. Boué    2020    Control of biological hazards in insect processing: Application of HACCP method for yellow mealworm (Tenebrio molitor) powders .Foods, 9 (11),1528.