9 April 2021
Edible insects can diversify diets, improve livelihoods, contribute to food and nutrition security and have a lower ecological footprint as compared to other sources of protein. These potential benefits combined with a heightened interest in exploring alternative sources of food that are both nutritious and environmentally sustainable are spurring commercial production of insects as food and animal feed. While acknowledging the different opportunities that the sector might bring, this publication analyses the food safety implications associated with edible insects. Some key potential food safety hazards for edible insects are considered in this publication - biological (bacteria, virus, fungi, parasites), chemical (mycotoxins, pesticides, heavy metals, antimicrobials), and physical. The potential for allergenic risks associated with edible insects is also discussed.
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17 December 2020
Consumer interest in edible insects has been rising in recent years and that has driven a traditional, but local, industry in Southeast Asia to expand to meet increasing global demand. To ensure the rapidly increasing supply can adequately respond to international food safety concerns (and ensure sustainable practices), the Food and Agriculture Organization of the United Nations (FAO), in collaboration with Thailand’s Khon Kaen University , has today published Guidance on sustainable cricket farming , a new comprehensive manual on rearing crickets.
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15 December 2020
Join the launch of our new publication on sustainable cricket farming! The webinar, co-organized by FAO offices in Bangkok and Rome, will take place on 17 December, 14:00-15:00 ICT.
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