Safety aspects of the production of foods and food ingredients from insects.
At present, insects are rarely used by the European food industry, but they are a subject of growing interest as an alternative source of raw materials. The risks associated with the use of insects in the production of foods and food ingredients have not been sufficiently investigated. There is a lack of scientifically based knowledge of insect processing to ensure food safety, especially when these processes are carried out on an industrial scale. This review focuses on the safety aspects that need to be considered regarding the fractionation of insects for the production of foods and food ingredients.
Leibniz Institute for Agricultural Engineering Potsdam-Bornim, Potsdam, Germany.
Oliver
O
Schlüter
Leibniz Institute for Agricultural Engineering Potsdam-Bornim, Potsdam, Germany.
Birgit
B
Rumpold
Paul-Ehrlich-Institut, Langen, Germany.
Thomas
T
Holzhauser
Institute for Food Toxicology and Analytical Chemistry, University of Veterinary Medicine Hannover, Hannover, Germany.
Angelika
A
Roth
Chair of Technical Microbiology, Center of Life and Food Sciences Weihenstephan, Technical University of Munich, Freising-Weihenstephan, Germany.
Rudi F
RF
Vogel
Federal Ministry of Food and Agriculture, Bonn, Germany.
Walter
W
Quasigroch
Institute for Food Toxicology and Analytical Chemistry, University of Veterinary Medicine Hannover, Hannover, Germany.
Stephanie
S
Vogel
German Institute of Food Technologies, Quakenbrück, Germany.
Volker
V
Heinz
Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU) Vienna, Vienna, Austria.
Henry
H
Jäger
Unit Food Technologies, Supply Chains and Food Defense Department Biological Safety, Federal Institute for Risk Assessment, Berlin, Germany.
Nils
N
Bandick
Department of Safety and Quality of Fruit and Vegetables, Federal Research Institute of Nutrition and Food, Max Rubner-Institut, Karlsruhe, Germany.
Sabine
S
Kulling
Department of Food Biotechnology and Food Process Engineering, Technical University of Berlin, Berlin, Germany.
Dietrich
D
Knorr
Institute for Food Toxicology and Analytical Chemistry, University of Veterinary Medicine Hannover, Hannover, Germany.
Pablo
P
Steinberg
Chair of General Food Technology, Center of Life and Food Sciences Weihenstephan, Technical University of Munich, Freising-Weihenstephan, Germany.
Karl-Heinz
KH
Engel
D000485:Allergens / Q000032:analysis; D000818:Animals; D003257:Consumer Product Safety; D004040:Dietary Carbohydrates; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005504:Food Analysis; D005511:Food Handling; D000074385:Food Ingredients / Q000032:analysis; D059022:Food Safety; D006801:Humans; D007313:Insecta; D064307:Microbiota
D000485:Allergens; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D000074385:Food Ingredients
Allergenic potential; Edible insects; Food safety; Insect processing; Microbiological safety