Microbiology of Edible Insects

Dear Colleagues,

In the face of the continual evolution of society, food habits and the variety of tastes are frequently replaced by innovative products or products from foreign cultures on the consumer’s table. With the increase in the population expected by 2050, to 9 billion, and the parallel increase in the demand for proteins of animal origin, new protein sources have been suggested, including edible insects. Edible insects fall within the category of novel foods, i.e., the category of foods consumed in insignificant amounts in the European Union before 15 May 1997 (date of entry into force of Regulation (EC) No. 258/1997, later repealed by Regulation (EU) No. 2283/2015). A risk analysis is conducted for each novel food entering the European market, and each new product or ingredient is subjected to the scientific opinion of EFSA (European Food Safety Authority) and requires formal authorisation from the European Commission. These unconventional foods also have to be proven to comply with the parameters of health and hygiene, safety and quality, even in the absence of specific legislation. Microbiology Research welcomes papers that provide an overview of the actual knowledge of possible food safety microbiological hazards to human and animal health from the use of insects for food and feed, and papers that highlight data gaps and suggest the way forward.

Prof. Dr. Beniamino T. Cenci-Goga
Dr. Luca Grispoldi
Guest Editors

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• insects
• safety
• food
• feed
• risk assessment
• microbiology