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Bugs, Bugs, Bugs Which Are Good? Which Are Bad?

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Bugs, Bugs, Bugs Which Are Good? Which Are Bad? BUGS, BUGS, BUGS WHICH ARE GOOD? WHICH ARE BAD? Kavita Walia, PhD ([email protected]) September 19, 2018 Canadian Research Institute for Food Safety, Department of Food Science, University of Guelph Presented at: 2018 National CIPHI Conference, Saskatoon, Saskatchewan 1 OUTLINE ¤ Background ¤ Research Gaps ¤ Food Safety Hazards ¤ Regulations – Canada, USA, EU ¤ Recommendations ¤ Current & Future Work 2 BACKGROUND 3 WHAT IS ENTOMOPHAGY? ¤ The eating of insects ¤ >2000 edible insects ¤ Eaten by ~2 billion people worldwide ¤ Traditional practice in many nations: ¤ Africa, Latin America, Asia and the Pacific ¤ Western countries beginning to show an interest https://iowacricketfarmer.com/?page_id=6401 4 TYPES OF EDIBLE INSECTS Beetles Grasshoppers, Crickets Bugs and Bees, Ants, Moths Worms and Spiders Locusts Flies Termites Caterpillars Jewel beetle Long-headed Giant cricket Edible stink Honey bee Pepper tree Wild silkworm Bird eater grasshopper bug moth spider Ground Sundanese Spotted Melon Bug Stingless bee Msasa moth African silkworm beetle tree locust cricket Long-horned Australian African mole Water Hornet Jameson’s African army worm beetle plague locust cricket scorpions cream spot Stag beetle Coffee locust Mormon Sudan Southern yellow Dark Chopper Lesser army worm bush cricket millet bug jacket Cockroach Red locust Sand cricket Mayfly African thief ant Slug moth Common bagworm Western ash Brown locust Non-biting Driver ants Emperor moth Red tequila worm borer midges Yam beetle Madagascar Dragonfly Weaver ants Hawk moth Processionary locust caterpillar Dung beetle Edible Black fly Honey ant Silk moth Mopane worm – grasshopper larvae of emperor moth Weevile Rocky Cicada Dry wood termite mountain grasshopper Water Beetle Fruit fly Harvester termites 5 AMAZON.com (TREND?) - How are these products regulated? - Avenue for future illness? 6 ENTOMO FARMS (ONTARIO) ¤ History of farming insects for reptiles ¤ North America’s first human-grade insect farm (2014) ¤ One of the worlds largest insect protein providers - How is this farming practice regulated in in Ontario? - Adverse effects? 7 COOKIE MARTINEZ (TORONTO) ¤ Toronto restaurant specializing in Colombian Street Food ¤ Serves an insect menu: ¤ Cricket empanadas ¤ Cricket kebabs ¤ Cricket brittle ¤ Spicy insect spoon with silk worms ¤ Agar agar and cricket garnish - How is this regulated? - Adverse effects? 8 ONE HOP KITCHEN http://onehopkitchen.com 9 DOCUMENTARY http://thegatewaybug.com 10 PODCASTS https://entonation.com 11 HOME REARING ON THE TABLETOP THE HIVE TM https://www.livinfarms.com 12 CONFERENCES/SYMPOSIUMS https://www.wur.nl/en/activity/Symposium-InsectSpace-2018.htm 13 SUSTAINABILITY 14 ECO-FRIENDLY ¤ Help reduce environmental contamination ¤ Play a role in waste biodegradation ¤ Require less watering and less land for harvesting ¤ E.g., crickets require 12 times less feed and13 times less water than cattle ¤ Emit low levels of ammonia and greenhouse gas emissions ¤ E.g., pigs produce 10-100 times more emissions per kg than mealworms ¤ Efficient at converting feed into protein https://www.westernexterminator.com/bug-control/edible-insects/ 15 GROWING POPULATION ¤ Edible insects have the potential to meet the growing demand for protein while contributing to food and nutrition security “…all over the world money worth billions are spent every year to save crops that contain no more than 14% of plant protein by killing another food source (insects) that may contain up to 75% of high-quality animal protein.” - Premalatha et al. (2011) 16 INSECTS vs. TRADITIONAL PROTEIN https://www.westernexterminator.com/bug-control/edible-insects/ 17 NUTRITION PROTEIN 13 to 77% of dry matter Ca, Cu, Fe, K, Na, Mn, P and Zn, ESSENTIAL AMINO ACIDS B group vitamins and vitamins A, C, 46-96% D, E, K ENERGY VALUE 293 to 762 kcal/100 g dry matter CARBOHYDRATES (CHITIN) FAT CONTENT 2.7 mg and 49.8 10–60% of dry mg/kg of fresh matter matter TOTAL POLYUNSATURATED FATTY ACIDS up to 70% of total fatty acids 18 VARIABILITY IN TASTE AND FLAVOUR ¤ A sweet, almost nutty and wholemeal bread flavour ¤ Tastes like: ¤ Fatty brisket with skin ¤ Fish, caviar, herring ¤ Mushrooms ¤ Apples ¤ Pine seeds/nuts ¤ Raw corn ¤ Fried potatoes 19 RESEARCH GAPS 20 CURRENTLY ¤ Current research focus: ¤ Nutritional aspects ¤ Sustainability of production ¤ Economics ¤ Types of insects consumed by various ethnic groups ¤ However…Food safety aspects of edible insects are LIMITED 21 FOOD SAFETY HAZARDS 22 THE PERFECT STORM ¤ Insects that feed on edible plants can be considered safe to consume ¤ However… ¤ Edible insects can harbour: Ø Pathogenic Microorganisms Ø Chemicals including pesticides, heavy metals and alkalis Ø Mycotoxins Ø Natural Toxins Ø Allergens 23 BIOLOGICAL HAZARDS - MICROBIAL ¤ Eating insects raw can result in potential illness from: ¤ Enterobacteriaceae and spore-forming bacteria, as these type of microorganisms are commonly found in soil ¤ Current literature suggests: ¤ Acinetobacter ¤ Bacillus cereus ¤ Campylobacter Dependent on species, ¤ Escherichia coli microbiota, rearing ¤ Micrococcus conditions, handling, processing and ¤ Proteus preservation ¤ Pseudomonas aeruginosa ¤ Staphylococcus 24 BIOLOGICAL HAZARDS – MICROBIAL cont. ¤ The Scientific Committee of the Belgian Federal Agency for the Safety of the Food Chain (2014): ¤ Total aerobic bacterial counts ~104 to 107 CFU/g ¤ Total anaerobic bacterial counts ~107 CFU/g ¤ Enterobacteriaceae in mealworms, locusts and morio worms ~107 to 109 CFU/g ¤ Enterobacteriaceae in raw silk worms ~10 CFU/g http://worldmicrobio.blogspot.ca/p/tpc.html 25 BIOLOGICAL HAZARDS - PARASITES ¤ Flukes (various spp.) ¤ Nematodes ¤ Trypanosoma (causes Chagas) ¤ Protozoa ¤ For control: ¤ Harvesting insects from a closed environment (i.e., a controlled farm) to limit parasitic hosts ¤ Proper cooking and freezing to further decrease risks 26 CHEMICAL HAZARDS ¤ Highly dependent on: ¤ Insect species ¤ Habitat ¤ Natural environment ¤ Farming conditions ¤ Feed ¤ Insects with a shorter life cycle will bioaccumlate less chemicals than those that have a longer life cycle Examples: ¤ Some insects (wax moths, migratory locusts, mealworm beetle, buffalo worm) contain low levels of common chemical hazards: Flame retardants, PCBs, DDT, Dioxin, Pesticides, Metals such as As, Cd, Co, Cr, Cu, Ni, Pb, Sn, Zn. Levels are the same as those found in meat and fish products 27 CHEMICAL HAZARDS - EXAMPLES ¤ Case reports of high elevated blood lead levels in California children and pregnant women after consuming dried grasshoppers (i.e., chapulines) imported from Mexico ¤ Metabolic steroids found in beetles potentially caused growth retardation, hypofertility, masculinization in females, edema, jaundice and liver cancer ¤ Longhorn beetles known to contain toluene – affects nervous system causing headaches, dizziness or unconsciousness, also affects liver and kidneys ¤ Flour beetles contain benzoquinones, but their carcinogenicity is not known… ¤ Some insects can contain natural toxic substances such as cyanogenic glycosides leading to high levels of hydrogen cyanide ¤ Certain insects have anti-nutritional substances where after consumption deficiency of key vitamins occur (e.g., thiamine deficiency after consuming Anaphe venata caterpillar) 28 FOOD ALLERGENS ¤ Adverse effect from a specific immune response that occurs after exposure to a given food ¤ For the majority of those eating edible insects the risk to allergic reactions will be low ¤ However, for those with allergic reactions to crustaceans and house dust mites the risk is high ¤ Examples: ¤ Yellow mealworm can result in co-sensitization between allergens (arginine kinase and tropomyosin) and those from crustaceans and house dust mites ¤ Some insects have high levels of chitin so individuals who are allergic to shrimp may also be allergic to these edible insects 29 FOOD ALLERGENS – CASE REPORTS 30 SILKWORM PUPA - ANAPHYLAXIS ¤ Silkworm pupae are nutrient rich, ~ 50% protein and abundant amino acids ¤ Traditional Chinese food and used in medicine ¤ Served: fried in oil, boiled in water, or ground in powder form Jie et al. 2008: ¤ 13 people suffered anaphylactic reactions to silkworm pupae ¤ Allergen is ~30 kDa protein (not specified) Gautreau et al. 2016: ¤ Reported 2 cases of anaphylactic shock in one family 31 ALLERGEN LABELLING? ¤ If foods contain edible insects should those foods have an allergen label on the packaging stating “Insects”? Insects Cochineal ¤ Label carmine dye as an allergen? Extract or Carmine Dye ¤ From dried female cochineal insects ¤ Food dye in ice cream, yogurt, candy, cosmetic products ¤ Many reports of asthma induced by inhalation of carmine dye ¤ Health Canada = cochineal ¤ USA = must be labeled in ingredient list as: “cochineal extract or carmine” ¤ EU = E120 32 REARING CONDITIONS A. Strict containment system – insects raised in tanks or trays with separation for adults and larvae to avoid cannibalistic behaviour B. Strict conditions – constant ventilation, natural/artificial light, constant temperature, controlled relative humidity to avoid growth of dust mites and molds C. Dry and rigid growing substrate – sawdust or wood chips, paper/ cardboard, cellulose pulp, terracotta; substrates that can contain cavities and shelters D. Source of drinking water – sponges, blotting paper, in saucers E. Food supply adapted to the species – plant based, flaked cereals, oats, dry bread, peelings from plants used by humans 33 SLAUGTHERING ¤ Slaughtering by freezing for minimum 24h at -18°C (does not fully destroy microbes
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