Microbiological Safety and Hygiene Management of Edible Insects: Current Status and Regulatory Perspectives

Edible insects are recognized as sustainable alternative proteins to address global food security challenges. However, ensuring microbiological safety is needed for industrial expansion. This review highlights microbial contamination, hygiene management, and regulatory frameworks of edible insects. Edible insects have a diverse microbiota influenced by species, rearing environments, and feed substrates. They contain the human foodborne pathogens and entomopathogenic microorganisms, presenting dual risks to consumer health and insect productivity. Although conventional processing methods, such as drying and roasting, can reduce microbial loads, certain bacteria survive, posing a critical risk of post-processing secondary contamination. To mitigate these risks, implementing an integrated "farm-to-table" hygiene management system is essential. Furthermore, an analysis of global regulatory frameworks reveals significant inconsistencies; whereas the European Union has strict "novel food" regulations, many countries still do not have specific rules for insects. The sustainable growth of the edible insect industry requires specific risk assessments, worldwide standards, and the adoption of advanced processing technologies to ensure food safety without compromising nutritional quality.