EFSA Explores Risks of Cricket Consumption
The European Food Safety Authority (EFSA) has released a report on risks associated with consuming crickets. The report finds that crickets contain high microbial loads because the entire insect—”including their guts”—is eaten, but food-borne bacteria infections are rare, though they may occur during processing. Crickets can also be host to mycotoxin-producing fungi that cannot be controlled with heat processing, the researchers report. Heavy metal accumulation and allergenicity were determined to be medium hazards, while viral or parasitic infections were considered low-risk.