obiolo icr gy , M S : a d f e o t o y F & Journal of Food: Microbiology, Safety f Amadi and Kiin-Kabari, J Food Microbiol Saf Hyg H o l y a g 2016, 1:1 n ISSN: 2476-2059i r e n u e o J & Hygiene DOI: 10.4172/2476-2059.1000107 Research Article Open Access Nutritional Composition and Microbiology of Some Edible Insects Commonly Eaten in Africa, Hurdles and Future Prospects: A Critical Review Amadi EN1,* and Kiin-Kabari DB2 1Department of Applied & Environmental Biology, Rivers State University of Science & Technology, Nkpolu-Oroworukwo, Port Harcourt, Rivers State, Nigeria 2Department of Food Science and Technology, Rivers State University of Science & Technology, Nkpolu-Oroworukwo, Port Harcourt, Rivers State, Nigeria *Corresponding author: Amadi EN, Department of Applied & Environmental Biology, Rivers State University of Science & Technology, Nkpolu-Oroworukwo, Port Harcourt, Rivers State, Nigeria, Tel: +2348033369010; E-mail:
[email protected] Received date: February 02, 2016; Accepted date: April 20, 2016; Published date: April 25, 2016 Copyright: ©2016 Amadi EN, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Abstract An overview of the microbiology and nutritional composition of eight (8) insects, Bunaea alcinoe, Rhynchophorus phoenicis, Gonimbrasia belina, Gryllotalpa africana, Cirina forda, Brachytrupes membranaceus, Macrotermes natalensis, and Anaphe venata used as food is presented. All the edible insects whose microbiological flora is known have mixed population of bacteria with Bacillus and Staphylococcus persistently occurring.