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Food microbiology
Feb, 2019;77 106-117.

Microbial characterisation of the edible grasshopper Ruspolia differens in raw condition after wild-harvesting in Uganda.

Geoffrey Ssepuuya, Enya Wynants, Christel Verreth, Sam Crauwels, Bart Lievens, Johan Claes, Dorothy Nakimbugwe, Leen Van Campenhout
Author Information
  1. Geoffrey Ssepuuya: KU Leuven, Department of Microbial and Molecular Systems (M2S), Lab4Food, Technology Campus Geel, Kleinhoefstraat 4, B-2440, Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium; Makerere University, Department of Food Technology and Nutrition, CAES, P. O. Box, 7062, Kampala, Uganda.
  2. Enya Wynants: KU Leuven, Department of Microbial and Molecular Systems (M2S), Lab4Food, Technology Campus Geel, Kleinhoefstraat 4, B-2440, Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium.
  3. Christel Verreth: KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium; KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory for Process Microbial Ecology and Bioinspirational Management (PME & BIM), Campus De Nayer, B-2860, Sint-Katelijne-Waver, Belgium.
  4. Sam Crauwels: KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium; KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory for Process Microbial Ecology and Bioinspirational Management (PME & BIM), Campus De Nayer, B-2860, Sint-Katelijne-Waver, Belgium.
  5. Bart Lievens: KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium; KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory for Process Microbial Ecology and Bioinspirational Management (PME & BIM), Campus De Nayer, B-2860, Sint-Katelijne-Waver, Belgium.
  6. Johan Claes: KU Leuven, Department of Microbial and Molecular Systems (M2S), Lab4Food, Technology Campus Geel, Kleinhoefstraat 4, B-2440, Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium.
  7. Dorothy Nakimbugwe: Makerere University, Department of Food Technology and Nutrition, CAES, P. O. Box, 7062, Kampala, Uganda.
  8. Leen Van Campenhout: KU Leuven, Department of Microbial and Molecular Systems (M2S), Lab4Food, Technology Campus Geel, Kleinhoefstraat 4, B-2440, Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium. Electronic address: leen.vancampenhout@kuleuven.be.
PMID: 30297041 DOI: 10.1016/j.fm.2018.09.005

Abstract

This research aimed at establishing the chemical intrinsic properties and the microbial quality of an edible grasshopper Ruspolia differens and the effect of its source (geographical area) in Uganda, trading point, swarming season and plucking on these parameters. The intrinsic properties of the grasshopper can support the growth of a wide variety of microorganisms. High counts of total aerobic microbes, Enterobacteriaceae, lactic acid bacteria, total aerobic spores, and yeasts and moulds were obtained. Metagenetic analyses yielded 1793 Operational Taxonomic Units (OTUs) belonging to 24 phyla. Actinobacteria, Bacteroidetes, Firmicutes, Fusobacteria and Proteobacteria were the most abundant phyla, while members of the genera Acinetobacter, Buttiauxella, Lactococcus, Staphylococcus and Undibacterium were the most abundant OTUs. A number of genera harbouring potential pathogens (Acinetobacter, Bacillus, Buttiauxella, Campylobacter, Clostridium, Staphylococcus, Pseudomonas and Neisseria) were identified. The geographical area, trading point, swarming season and plucking significantly influenced microbial counts and bacterial diversity. The high microbial counts predispose R. differens to fast microbial spoilage, while the presence of Clostridium and Campylobacter makes this grasshopper a potential source of food borne diseases. Further research should identify the specific spoilage microorganisms of R. differens and assess the characteristics of this grasshopper that support growth of food pathogens.

Keywords

Bacterial composition Edible insects Microbial counts Ruspolia differens

MeSH Term

Animals
Bacteria
Bacterial Load
Biodiversity
DNA, Bacterial
Food Safety
Foodborne Diseases
Grasshoppers
Hydrogen-Ion Concentration
Microbiota
Phylogeny
RNA, Ribosomal, 16S
Seasons
Uganda
Yeasts

Chemicals

DNA, Bacterial
RNA, Ribosomal, 16S
Journal Article
Article has an altmetric score of 16

Word Cloud

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