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Effect of different storage conditions on the microbiological characteristics of insect

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dc.title Effect of different storage conditions on the microbiological characteristics of insect en
dc.contributor.author Adámek, Milan
dc.contributor.author Mlček, Jiří
dc.contributor.author Adámková, Anna
dc.contributor.author Suchánková, Jiřina
dc.contributor.author Janalíková, Magda
dc.contributor.author Borkovcová, Marie
dc.contributor.author Bednářová, Martina
dc.relation.ispartof Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn 1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2018
utb.relation.volume 12
utb.relation.issue 1
dc.citation.spage 248
dc.citation.epage 253
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/910
dc.relation.uri http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/910
dc.subject Colony forming units en
dc.subject Edible insect en
dc.subject Enterobacteria en
dc.subject Microbiological safety en
dc.subject Microbiota en
dc.description.abstract When introducing a novelty food, its safety needs to be monitored. One of the safety aspects of human health is microbial contamination. In this work, microbiological parameters of long-term stored edible insect material - mealworm (Tenebrio molitor), lesser mealworm (Alphitobius diaperinus), field cricket (Gryllus assimilis), and migratory locust (Locusta migratoria) were evaluated. The monitored indicators (colony forming units, enterobacteria, lactic acid bacteria, yeasts and moulds) were evaluated using common microbiological methods. All samples of stored insect were determined as safe for human consumption, except for the lesser mealworm sample from 2016, in which case the limit was exceeded. Sample of adult field cricket seems to be suitable for long-term storage, as it contained the lowest amount of microorganism. Sample of dried Gryllus assimilis from 2014 had the lowest microbial contamination. Further results suggest that, for long-term storage, the most suitable way of preparation is killing with boiling water, drying at 103 °C for 12 hours and subsequent hermetic packaging. © 2018 Potravinarstvo Slovak Journal of Food Sciences. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1007828
utb.identifier.obdid 43878926
utb.identifier.scopus 2-s2.0-85044577307
utb.source j-scopus
dc.date.accessioned 2018-04-23T15:01:47Z
dc.date.available 2018-04-23T15:01:47Z
dc.rights Attribution 3.0 International
dc.rights.uri https://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Mlček, Jiří
utb.contributor.internalauthor Adámková, Anna
utb.fulltext.affiliation Martin Adámek, Jiří Mlček, Anna Adámková, Jiřina Suchánková, Magda Janalíková, Marie Borkovcová, Martina Bednářová Contact address: Martin Adámek, Brno University of Technology, Faculty of Electrical Engineering and Communication, Department of Microelectronics, Technická 3058/10, 616 00 Brno, Czech Republic, E-mail: adamek@feec.vutbr.cz Jiří Mlček, Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic, E-mail: mlcek@ft.utb.cz Anna Adámková, Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic, E-mail: aadamkova@ft.utb.cz Jiřina Suchánková, Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic Magda Janalíková, Tomas Bata University in Zlin, Faculty of Technology, Department of Environmental Protection Engineering, Vavreckova 275, 760 01 Zlin, Czech Republic, E-mail: mdolezalova@ft.utb.cz Marie Borkovcová, Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic, E-mail: edible.insects@gmail.com Martina Bednářová, Mendel University in Brno, Department of Information Technology, Zemědělská 1, 613 00 Brno, Czech Republic, E-mail: bednarova@mendelu.cz
utb.fulltext.dates Received: 24 February 2018. Accepted: 13 March 2018. Available online: 21 March 2018 at www.potravinarstvo.com
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utb.fulltext.sponsorship This research was supported by the internal grant of TBU in Zlín [No. IGA/FT/2017/006] and project BUT in Brno [No. FEKT-S-17-3934].
utb.scopus.affiliation Brno University of Technology, Faculty of Electrical Engineering and Communication, Department of Microelectronics, Technická 3058/10, Brno, Czech Republic; Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, Zlin, Czech Republic; Mendel University in Brno, Department of Information Technology, Zemedelská 1, Brno, Czech Republic
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