Analysis of Microbial Composition of Edible Insect Products Available for Human Consumption within the United States Using Traditional Microbiological Methods and Whole Genome Sequencing

Amrit Pal; Amy Mann; Henk C den Bakker

doi:10.1016/j.jfp.2024.100277

Analysis of Microbial Composition of Edible Insect Products Available for Human Consumption within the United States Using Traditional Microbiological Methods and Whole Genome Sequencing

J Food Prot. 2024 Apr 12;87(6):100277. doi: 10.1016/j.jfp.2024.100277. Online ahead of print.

Authors

Amrit Pal¹, Amy Mann¹, Henk C den Bakker²

Affiliations

¹ Center for Food Safety, Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of Georgia, Griffin, GA, USA.
² Center for Food Safety, Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of Georgia, Griffin, GA, USA. Electronic address: Hendrik.denBakker@uga.edu.

PMID: 38615992
DOI: 10.1016/j.jfp.2024.100277

Abstract

Edible insects offer a promising protein source for humans, but their food safety risks have not been previously investigated within the United States. Therefore, the aim of this study was to investigate the microbial content of processed edible insect products. A total of eight different types of edible insect products, including diving beetles, silkworms, grasshoppers, Jamaican crickets, mealworms, mole crickets, whole roasted crickets, and 100% pure cricket powder, were purchased from a large online retailer for the analysis. All the products were purchased in August 2022 and examined between August 2022 and November 2022. Traditional microbiological methods were employed to determine microbial counts for each product type using three replicates (total number of samples = 24). This included assessing aerobic bacterial spore, lactic acid bacteria, Enterobacteriaceae, total viable counts, and the presence of Salmonella. Additionally, whole genome sequencing was employed to further characterize selected colonies (n = 96). Microbial counts data were statistically analyzed using one-way ANOVA, while sequence data were taxonomically classified using Sepia.Bacilluscereusgroup isolates underwent additional characterization with Btyper3. Product type significantly influenced total viable counts, bacterial spore counts, and lactic acid bacteria counts (P = 0.00391, P = 0.0065, and P < 0.001, respectively), with counts ranging from < 1.70 to 6.01 Log₁₀ CFU/g, <1.70 to 5.25 Log₁₀ CFU/g, and < 1.70 to 4.86 Log₁₀ CFU/g, respectively. Enterobacteriaceae were only detected in mole crickets (<2.30 Log₁₀ CFU/g) and house cricket powder (<2.15 Log₁₀ CFU/g). All samples were negative for Salmonella. Whole genome sequencing revealed the presence of 12 different bacterial genera among the analyzed isolates, with a majority belonging to the Bacillus genus. Some of the isolates of Bacillus cereus group were identified as biovar Emeticus. Overall, although edible insects offer a promising food alternative, the presence of Bacillus cereus group in some products could raise concerns regarding food safety.

Keywords: Aerobic bacterial spore; Bacillus cereus; Edible insect; Emetic; Enterobacteriaceae; Whole genome sequencing.