Safety aspects of the production of foods and food ingredients from insects

被引：119

作者：

Schlueter, Oliver ^{[1
]}

Rumpold, Birgit ^{[1
]}

Holzhauser, Thomas ^{[2
]}

Roth, Angelika ^{[3
]}

Vogel, Rudi F. ^{[4
]}

Quasigroch, Walter ^{[5
]}

Vogel, Stephanie ^{[3
]}

Heinz, Volker ^{[6
]}

Jaeger, Henry ^{[7
]}

Bandick, Nils ^{[8
]}

Kulling, Sabine ^{[9
,10
]}

Knorr, Dietrich ^{[11
]}

Steinberg, Pablo ^{[3
]}

Engel, Karl-Heinz ^{[12
]}

机构：

[1] Leibniz Inst Agr Engn Potsdam Bornim, Potsdam, Germany

[2] Paul Ehrlich Inst, Langen, Germany

[3] Univ Vet Med Hannover, Inst Food Toxicol & Analyt Chem, Hannover, Germany

[4] Tech Univ Munich, Ctr Life & Food Sci Weihenstephan, Chair Tech Microbiol, Freising Weihenstephan, Germany

[5] Fed Minist Food & Agr, Bonn, Germany

[6] German Inst Food Technol, Quakenbruck, Germany

[7] Univ Nat Resources & Life Sci BOKU Vienna, Inst Food Technol, Vienna, Austria

[8] Fed Inst Assessment, Supply Chains & Food Def Dept Biol Safety, Unit Food Technol, Berlin, Germany

[9] Fed Res Inst Nutr, Dept Safety & Qual Fruit & Vegetables, Karlsruhe, Germany

[10] FoodMax Rubner Inst, Karlsruhe, Germany

[11] Tech Univ Berlin, Dept Food Biotechnol & Food Proc Engn, Berlin, Germany

[12] Tech Univ Munich, Ctr Life & Food Sci Weihenstephan, Chair Gen Food Technol, Freising Weihenstephan, Germany

来源：

MOLECULAR NUTRITION & FOOD RESEARCH | 2017年 / 61卷 / 06期

关键词：

Allergenic potential; Edible insects; Food safety; Insect processing; Microbiological safety; LESSER MEALWORM COLEOPTERA; CHITIN-BINDING VICILIN; MUSCA-DOMESTICA L; HOUSE-DUST MITE; TENEBRIO-MOLITOR; ALPHITOBIUS-DIAPERINUS; BACTERIAL COMMUNITY; GUT MICROBIOTA; RESERVOIR COMPETENCE; ALLERGIC PATIENTS;

D O I：

10.1002/mnfr.201600520

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页数：14

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