Review of Improving the Microbiological Safety of Edible Insects using Thermal and Non-Thermal Processing Technologies

Edible insects are a promising alternative protein sources in animal-based food and feed industry. However, they can pose a risk to consumer health owing to their potential biological hazards such as pathogens that can cause foodborne illnesses. In this study, the biological hazards of edible insects are considered. Thus, edible insects can be processed using conventional thermal processing or emerging non-thermal processing technologies to inactivate microorganisms. Thermal processing included blanching, boiling, steaming, roasting, and drying. Emerging nonthermal processing technologies, such as high-pressure processing, microfiltration, cold atmospheric pressure plasma, ultrasound, and irradiation can also be applied to edible insects. To ensure the microbiological safety of edible insects during processing, the Hazard Analysis and Critical Control Points (HACCP) model is necessary. Overall, applying appropriate antimicrobial technologies and the HACCP model to edible insect processing can ensure the microbiological safety of edible insects and contribute to further advancements in the insect industry.