FAO report on challenges and opportunities in edible insects from food safety perspective

While insects have been part of the regular diets of many cultures in various regions through the centuries, the practice is not widespread in the Western world. A recent Food and Agriculture Organization (FAO) publication reviews food safety concerns associated with edible insects. Farming insects for human as well as animal consumption is now on the rise. The report emphasizes the need to mitigate food safety concerns. The risk of the consumption of insects is highest when harvested from the wild and consumed raw. Farmed insects present less of a risk of microbial contamination. A better understanding of shelf-stability and exposure to microbial and chemical contaminants is needed. Specific legislation and standards are missing in most countries.  @ http://www.fao.org/3/cb4094en/cb4094en.pdf

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