Table 3. Harmful factors affecting the food safety of edible insects

Issues Derived hazard sources from edible insect Note
Microorganism Insect-specific pathogenic microorganism is not harmful to human
Gut and surface Enterococcus
Streptococcus
Staphylococcus
Pseudomonas
Bacillus
Clostridium
Enterobacteriaceae
Aspergillus
Penicillium
Alternaria
Candida
Allergene Cross-reactivity and co-sensitisation were observed with other crustaceans
Pan-allergenic structures Tropomyosin
Myosin
Actin
Troponin C
Tubulin
Hemocyanin
Defensin
Triosephosphate isomerase
α-Amylase
Trypsin
Phospholipase A
Hyaluronidase
Arginine kinase
Chitin
Pathogenic molds Aspergillus
Penicillium
Pathogenic yeast Candida
Chemical or toxin There were no reports that edible insect had toxin
Synthesis toxin Oxalate
Tannin
Phytate
Thiaminases
Cantharidin
Toluene
Quinones
Alkanes
Cyanogenic glycosides
Microorganism toxin Bacillus
Clostridium
Aspergillus
Sources: Belluco et al. (2013), Dematheis et al. (2012), Ribeiro et al. (2018), Schluter et al. (2017), Yun et al. (2014).