scholarly journals Edible insects unlikely to contribute to transmission of coronavirus SARS-CoV-2

2020 ◽  
Vol 6 (4) ◽  
pp. 333-339 ◽  
Author(s):  
M. Dicke ◽  
J. Eilenberg ◽  
J. Falcao Salles ◽  
A.B. Jensen ◽  
A. Lecocq ◽  
...  
Keyword(s):  
Food Safety ◽  
Companion Animals ◽  
Microbial Pathogens ◽  
Human Consumption ◽  
The Novel ◽  
Edible Insects ◽  
Animal Products ◽  
Livestock Species ◽  
Potential Source ◽  
Pathogenic Viruses

In the context of food safety, edible insects are evaluated for biological hazards such as microbial pathogens according to regulations currently in place. When the European Food Safety Authority evaluated the hazards of edible insects as a potential source of pathogenic viruses for humans and livestock, the novel zoonotic coronavirus SARS-CoV-2 had not yet emerged but other pathogenic coronaviruses such as SARS (SARS-CoV) and MERS (MERS-CoV) were known. As a result of the COVID-19 pandemic, animal sources of protein for human consumption are being evaluated for the risks of being a transmission vector of coronaviruses, like SARS-CoV-2. Insects lack a receptor that can bind SARS-CoV-2, thus preventing the virus from replicating in insects, unlike some vertebrate livestock species and companion animals. Despite extensive monitoring, coronaviruses have never been recorded in insect microbiomes. Contamination of insects produced for food or feed may occur during the production process, resulting from rearing substrate or from insect farmers. However, the currently permitted rearing substrates do not include animal products and the farming process is highly automated, thus limiting interactions between farmers and insects. If contamination would still occur, the fact that the insects in production are not hosts to SARS-CoV-2 precludes virus replication and the further processing of the insects will destroy the contamination. We conclude that the hazard of edible insects being a transmission vector of SARS-CoV-2 is extremely low.

Insects - An Innovative Source of Food

2018 ◽  
Vol 55 (1) ◽  
pp. 108 ◽  
Author(s):  
Sonika Pandey ◽  
Amrita Poonia
Keyword(s):  
Food Safety ◽  
Food Chain ◽  
Farm Management ◽  
Human Consumption ◽  
Edible Insects ◽  
Animal Products ◽  
Present Evidence ◽  
Regulatory Issues ◽  
Safety Research ◽  
The World

Edible insects are high in nutrition due to which they are eaten all around the world. Insect species that is used for human consumption should be selected, managed, and prepared by taking into account the required knowledge in countries where insect consumption is usual. Present evidence indicates that edible insects reared under controlled conditions are expected to cause no additional hazards compared with traditional animal products. They are also considered as a source of economy. Food safety research and regulatory issues should be considered by addressing the insect food chain, in view of species features, insect origins, farm management and environmental conditions.

scholarly journals Consumer acceptance of edible insects and design interventions as adoption strategy

2019 ◽  
Vol 4 (1) ◽  
pp. 39-62 ◽  
Author(s):  
Saara-Maria Kauppi ◽  
Ida Nilstad Pettersen ◽  
Casper Boks
Keyword(s):  
Review Article ◽  
Consumer Acceptance ◽  
Systematic Research ◽  
Human Consumption ◽  
Edible Insects ◽  
Food Ingredient ◽  
Protein Sources ◽  
Potential Source ◽  
The Media ◽  
General Adoption

Edible insects are regarded as one of the most sustainable animal protein sources for human consumption, but for western people insects are a rather unusual food ingredient. In the media, however, insect consumption is gaining increasing attention and people are starting to acknowledge insects as a potential source of protein. The eating of insects, ‘entomophagy’, is bringing new insect food companies, ‘ento-preneurs’ to the market, yet current research is still insufficient and relatively fragmented to support the commercialization of insect-based food products. Therefore, more systematic research approaches are needed in this area. This review article introduces the benefits and challenges of insect-eating, discusses the factors that are known to influence consumer acceptance, and categorizes factors including adoption strategies into a framework that can be applied in future consumer studies on entomophagy. In addition, the article introduces three distinctive examples of design interventions to illustrate how design can contribute as a strategy to support the general adoption of insect foods by western consumers.

What's eating North America's edible insect industry? An examination of psychological, cultural and regulatory barriers

2021 ◽  
pp. 1-4
Author(s):  
Christl Li ◽  
Sean B. Cash ◽  
Julie Lesnik ◽  
Timothy S. Griffin ◽  
Joel Mason ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Environmental Benefits ◽  
Human Consumption ◽  
Edible Insects ◽  
The European Union ◽  
Edible Insect ◽  
The Us ◽  
Structural Barrier ◽  
Regulatory Barriers ◽  
Specific Regulation

Abstract Although research has demonstrated the positive nutritional value and environmental benefits associated with edible insect consumption, several factors challenge the growth and development of the edible insect industry for human consumption in the US and Canada. Cultural and psychological factors account for much of the aversion US and Canadian consumers display. The absence of specific regulation also constitutes a structural barrier to more widespread production and sale of edible insects. Compared to the US, the European Union has a more developed edible insect industry and has enacted legislation that removes some of the barriers. As consumer awareness of the putative health benefits of edible insects increases, more comprehensive regulations may emerge to keep pace with the growth of this industry. Overall, a multi-disciplinary approach that addresses both benefits and barriers to consumption is needed to facilitate a robust market for edible insects in the US and Canada.

Correcting Misperceptions About Genetically Modified Food on Social Media: Examining the Impact of Experts, Social Media Heuristics, and the Gateway Belief Model

2020 ◽  
pp. 107554702098137
Author(s):  
Leticia Bode ◽  
Emily K. Vraga ◽  
Melissa Tully
Keyword(s):  
Social Media ◽  
Food Safety ◽  
Genetically Modified ◽  
Human Consumption ◽  
Genetically Modified Food ◽  
The Public ◽  
Scientific Consensus ◽  
Gm Food ◽  
Belief Model ◽  
The Impact

We experimentally test whether expert organizations on social media can correct misperceptions of the scientific consensus on the safety of genetically modified (GM) food for human consumption, as well as what role social media cues, in the form of “likes,” play in that process. We find expert organizations highlighting scientific consensus on GM food safety reduces consensus misperceptions among the public, leading to lower GM misperceptions and boosting related consumption behaviors in line with the gateway belief model. Expert organizations’ credibility may increase as a result of correction, but popularity cues do not seem to affect misperceptions or credibility.

scholarly journals Edible Insects in a Food Safety and Nutritional Perspective: A Critical Review

2013 ◽  
Vol 12 (3) ◽  
pp. 296-313 ◽  
Author(s):  
Simone Belluco ◽  
Carmen Losasso ◽  
Michela Maggioletti ◽  
Cristiana C. Alonzi ◽  
Maurizio G. Paoletti ◽  
...  
Keyword(s):  
Food Safety ◽  
Critical Review ◽  
Edible Insects

Antibodies to Rotaviruses in Chickens' Eggs: A Potential Source of Antiviral Immunoglobulins Suitable for Human Consumption

PEDIATRICS ◽  
1988 ◽  
Vol 81 (2) ◽  
pp. 291-295
Author(s):  
Robert H. Yolken ◽  
Flora Leister ◽  
Siok-Bi Wee ◽  
Robin Miskuff ◽  
Steven Vonderfecht
Keyword(s):  
Binding Activity ◽  
Human Consumption ◽  
Antigen Binding ◽  
Rotavirus Gastroenteritis ◽  
Potential Source ◽  
Egg Products ◽  
Egg Yolks ◽  
The Individual ◽  
Antibody Levels ◽  
Infants And Young Children

The prevalence of antibodies to human rotaviruses in commercially available eggs and egg products that are suitable for human consumption was investigated. The yolks of virtually all of the individual eggs and pasteurized pooled egg preparations contain antirotavirus antibodies detectable by means of enzyme immunoassay systems. Also, the eggs and egg preparations are capable of inhibiting the growth of two strains of rotaviruses in tissue culture. Chromatographic studies indicated that the antigen-binding activity is limited largely to the immunoglobulin fractions of the egg yolks. The antibody levels in eggs can be increased by the immunization of hens with purified rotavirus preparations, and the immunoglobulins isolated from the eggs of immunized hens can prevent the development of rotavirus gastroenteritis in experimentally infected animals. Egg preparations might serve as a practical source of antiviral antibodies suitable for consumption by infants and young children.

Could new information influence attitudes to foods supplemented with edible insects?

2017 ◽  
Vol 119 (9) ◽  
pp. 2027-2039 ◽  
Author(s):  
Fanny Barsics ◽  
Rudy Caparros Megido ◽  
Yves Brostaux ◽  
Catherine Barsics ◽  
Christophe Blecker ◽  
...  
Keyword(s):  
A Priori ◽  
Human Consumption ◽  
Edible Insects ◽  
Content Type ◽  
Edible Insect ◽  
Information Session ◽  
Organoleptic Characteristics ◽  
New Information ◽  
Gender Information ◽  
The Impact

Purpose Broader acceptance of entomophagy (i.e. human consumption of insects) will depend on factors that impact consumers’ perceptions of edible insects. The purpose of this paper is to examine how a broad-based information session would affect consumers’ perceptions and attitudes about an edible insect product. Design/methodology/approach During a taste testing session, preceded or followed by an information session about entomophagy, participants rated the organoleptic characteristics of two bread samples on nine-point hedonic scales. The two bread samples were identical, though one was faux-labelled as containing an insect product. Findings Generalised linear model (GLM) analysis showed effects of gender, information session exposure, entomophagy familiarity, and entomophagy experience on participants’ ratings of the samples. Wilcoxon-Mann-Whitney ranked sum tests showed that appearance, flavour, and overall liking were significantly better rated for the bread sample labelled as insect free by participants who attended the presentation a priori. Potential ways to improve information content and delivery in favour of encouraging dietary shifts are discussed. Practical implications This study shows that information about insect-based products could change consumers’ perceptions of such products. The results provide clues regarding how the food industry can adapt communication for target audiences. Originality/value Actual edible insect products were not used in this study. Paradoxically, it is the first to show the impact of an information session on the acceptability of edible insect products, by revealing participants’ perceptual expectations.

scholarly journals Bacteriophages and Their Role in Food Safety

2012 ◽  
Vol 2012 ◽  
pp. 1-13 ◽  
Author(s):  
Sanna M. Sillankorva ◽  
Hugo Oliveira ◽  
Joana Azeredo
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Food Industry ◽  
Farm Animals ◽  
General Introduction ◽  
Natural Antimicrobial ◽  
Animal Products ◽  
Bacterial Diseases ◽  
Food Contact Surfaces ◽  
Horticultural Products

The interest for natural antimicrobial compounds has increased due to alterations in consumer positions towards the use of chemical preservatives in foodstuff and food processing surfaces. Bacteriophages fit in the class of natural antimicrobial and their effectiveness in controlling bacterial pathogens in agro-food industry has led to the development of different phage products already approved by USFDA and USDA. The majority of these products are to be used in farm animals or animal products such as carcasses, meats and also in agricultural and horticultural products. Treatment with specific phages in the food industry can prevent the decay of products and the spread of bacterial diseases and ultimately promote safe environments in animal and plant food production, processing, and handling. This is an overview of recent work carried out with phages as tools to promote food safety, starting with a general introduction describing the prevalence of foodborne pathogens and bacteriophages and a more detailed discussion on the use of phage therapy to prevent and treat experimentally induced infections of animals against the most common foodborne pathogens, the use of phages as biocontrol agents in foods, and also their use as biosanitizers of food contact surfaces.

scholarly journals Plesiomonas: A Review on Food Safety, Fish-Borne Diseases, and Tilapia

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Alejandro De Jesús Cortés-Sánchez ◽  
Luis Daniel Espinosa-Chaurand ◽  
Mayra Díaz-Ramirez ◽  
Erika Torres-Ochoa
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Fundamental Property ◽  
Gastrointestinal Diseases ◽  
Human Consumption ◽  
Plesiomonas Shigelloides ◽  
Food Borne ◽  
Control And Prevention ◽  
Public Health Challenge ◽  
And Control

Fish and fish products are considered a fundamental part of the human diet due to their high nutritional value. Food-borne diseases are considered a major public health challenge worldwide due to their incidence, associated mortality, and negative economic repercussions. Food safety is the guarantee that foods will not cause harm to the health of those who consume them, and it is a fundamental property of food quality. Food safety can be at risk of being lost at any stage of the food chain if the food is contaminated by pathogenic microorganisms. Many diverse bacteria are present in the environment and as part of the microbiota of food that can be transmitted to humans during the handling and consumption of food. Plesiomonas shigelloides has been mainly associated with outbreaks of gastrointestinal diseases due to the consumption of fish. This bacterium inhabits the environment and aquatic animals and is associated with the microbiota of fish such as tilapia, a fish of importance in fishing, aquaculture, commercialization, and consumption worldwide. The purpose of this document is to provide, through a bibliographic review of databases (Scopus, Web of Science, and Google Scholar, among others), a general informative perspective on food-borne diseases and, in particular, the consumption of fish and tilapia. Diseases derived from contamination by Plesiomonas shigelloides are included, and control and prevention actions and sanitary regulations for fishery products established in several countries around the world are discussed to promote the safety of foods of aquatic origin intended for human consumption and to protect public health.

scholarly journals TOXIC AND IMMUNE ALLERGIC RESPONSES OF ANT VENOM TOXINS: A REVIEW

2021 ◽  
pp. 1-7
Author(s):  
SIMRAN SHARMA ◽  
RAVI KANT UPADHYAY!
Keyword(s):  
Immune Responses ◽  
Biological Effects ◽  
Therapeutic Agents ◽  
Microbial Pathogens ◽  
Intense Pain ◽  
Venom Toxins ◽  
Potential Source ◽  
Ant Venom ◽  
Peptide Toxins ◽  
Promising Source

Present review article explains ant venom components and its allergic and biological effects in man and animals. Red ants or small fire ants secrete and inject venom very swiftly to defend their nest against predators, microbial pathogens, and competitors and to hunt the prey. Ant venom is a mixture of various organic compounds, including peptides, enzymes, and polypeptide toxins. It is highly toxic, allergic, invasive and venomous. It imposes sever paralytic, cytolytic, haemolytic, allergenic, pro-inflammatory, insecticidal, antimicrobial, and pain-producing pharmacologic activities after infliction. Victims show red ring-shaped allergic sign with regional swelling marked with intense pain. Ant venom also contains several hydrolases, oxidoreductases, proteases, Kunitz-like polypeptides, and inhibitor cysteine knot (ICK)-like (knottin) neurotoxins and insect defensins. Ant venom toxins/proteins generate allergic immune responses and employ eosinophils and produce Th2 cytokines, response. These compounds from ant venom could be used as a potential source of new anticonvulsants molecules. Ant venoms contain many small, linear peptides, an untapped source of bioactive peptide toxins. The remarkable insecticidal activity of ant venom could be used as a promising source of additional bio-insecticides and therapeutic agents.

Sign in / Sign up

Export Citation Format

Share Document