Microbiological analysis of cricket flour from a Mexican commercial brand
DOI:
https://doi.org/10.33064/iycuaa2024924455Keywords:
edible insects, cricket flour, safetyAbstract
Insects as part of the human diet boomed in recent years given the advantages they offer, both nutritional and for the environment. They are a relatively new alternative source of food for the majority of the world's population, and their production, processing and commercialization are still not regulated, so there are no protocols that ensure their safety. In this study, a microbiological analysis was carried out on a commercial brand of cricket flour (Acheta domesticus L.) available on online sales platforms in Mexico. Three different batches were analyzed and counts below the limits indicated by NOM-247-SSA1-2008 of aerobic mesophilic and molds were obtained; the tests for total and fecal coliforms were negative and the presence of Salmonella spp. was detected.
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Copyright (c) 2024 Lucia Teresa Fuentes-Guardiola, Oswaldo García-Martínez, Jesús Enrique Castrejón-Antonio, Elsa Carolina Landeros-Gálvez, Yisa María Ochoa-Fuentes
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