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isolation of pure protein or extraction of fat. Another factor hindering the introduction of insects into the food sector is microbiological safety, toxicity and the presence of other organic pollutants (FAO 2013; Zielińska et al. 2015b). In the United
Nations Food and Agriculture Reports for several years, discussions on the use of
edible insect proteins in the aspect of solving the growing problem of hunger in the
world (FAO et al. 2015; FAO 2009, 2013). In European countries, there are no legal
regulations that allow insects for human consumption. Pursuant to Regulation (EU)
No. 2015/2283 of November 25, 2015, insects belong to the so-called “New food”,
in other words according to Regulation (EC) No. 258/97 of the European Parliament,
which was not consumed on a large scale in the European Union before May 15,
1997, and registration of such food is difficult, time-consuming and requires a lot of
research. One of the few countries in Europe that introduced some species of insects
into consumption is Belgium (FASFC).
7.3.5.1 Safety of Insect Consumption
Food and feed security are prophesied to be under siege, owing to the sharp increase
in the population besides the resultant upsurge in animal protein demand. Promotion
of food security can influence the progress of local food structures and trade, the
encounters that avert local foods from enjoying a larger share of the per capita food
consumption, therefore they must comprise the guard of livelihoods, provide safety
net for food insecure people and to inspire then join in mainstream participation (US
JES COC 2012). In the case of new food sources, which are edible insects, safety is
of particular importance (Van Huis 2016). From research the safety of insect consumption shows that they may, like conventional food, pose a potential threat to
humans, due to the presence of endo- and exogenous allergic and toxic substances,
anti-nutritional substances and pathogens in them (Rumpold and Schlüter 2013).
Risk factors of origin endogenous can be, among others, allergens and anti-nutritive
substances. Nishimune et al. (2000) describe an African silkworm containing thiaminase (thiamine-degrading enzyme) that is resistant to high temperatures.
Ingestion of insects may be associated with the occurrence of reactions allergic,
caused by the presence of inhalant, contact or food allergens in them. The greatest
danger is therefore farmers and people employed in production (Rumpold and
Schlüter 2013; Mlcek et al. 2014). Ekop et al. (2010) found low content of oxalate,
phytate and tannin products in these products, below the levels considered to be
toxic to humans. External factors can also affect the safety of insect consumption.
For example, there are information about botulism, parasitic diseases and food poisoning caused by insect consumption. It is therefore important to maintain adequate
conditions for the preparation of insects for consumption (Schabel 2010). In addition, some insects may sequester toxins from feed and synthesize them, e.g. cyanoglycosides, steroids or highly toxic amides, produced as chemical defense against
other insects (Rumpold and Schlüter 2013; Zagrobelny et al. 2009). It was also
observed that insects feeding on areas covered by the action of pesticides also contained them in their composition (Schabel 2010). Investigations of bacterial
7 Alternative and New Protein Sources
isolation of pure protein or extraction of fat. Another factor hindering the introduction of insects into the food sector is microbiological safety, toxicity and the presence of other organic pollutants (FAO 2013; Zielińska et al. 2015b). In the United
Nations Food and Agriculture Reports for several years, discussions on the use of
edible insect proteins in the aspect of solving the growing problem of hunger in the
world (FAO et al. 2015; FAO 2009, 2013). In European countries, there are no legal
regulations that allow insects for human consumption. Pursuant to Regulation (EU)
No. 2015/2283 of November 25, 2015, insects belong to the so-called “New food”,
in other words according to Regulation (EC) No. 258/97 of the European Parliament,
which was not consumed on a large scale in the European Union before May 15,
1997, and registration of such food is difficult, time-consuming and requires a lot of
research. One of the few countries in Europe that introduced some species of insects
into consumption is Belgium (FASFC).
7.3.5.1 Safety of Insect Consumption
Food and feed security are prophesied to be under siege, owing to the sharp increase
in the population besides the resultant upsurge in animal protein demand. Promotion
of food security can influence the progress of local food structures and trade, the
encounters that avert local foods from enjoying a larger share of the per capita food
consumption, therefore they must comprise the guard of livelihoods, provide safety
net for food insecure people and to inspire then join in mainstream participation (US
JES COC 2012). In the case of new food sources, which are edible insects, safety is
of particular importance (Van Huis 2016). From research the safety of insect consumption shows that they may, like conventional food, pose a potential threat to
humans, due to the presence of endo- and exogenous allergic and toxic substances,
anti-nutritional substances and pathogens in them (Rumpold and Schlüter 2013).
Risk factors of origin endogenous can be, among others, allergens and anti-nutritive
substances. Nishimune et al. (2000) describe an African silkworm containing thiaminase (thiamine-degrading enzyme) that is resistant to high temperatures.
Ingestion of insects may be associated with the occurrence of reactions allergic,
caused by the presence of inhalant, contact or food allergens in them. The greatest
danger is therefore farmers and people employed in production (Rumpold and
Schlüter 2013; Mlcek et al. 2014). Ekop et al. (2010) found low content of oxalate,
phytate and tannin products in these products, below the levels considered to be
toxic to humans. External factors can also affect the safety of insect consumption.
For example, there are information about botulism, parasitic diseases and food poisoning caused by insect consumption. It is therefore important to maintain adequate
conditions for the preparation of insects for consumption (Schabel 2010). In addition, some insects may sequester toxins from feed and synthesize them, e.g. cyanoglycosides, steroids or highly toxic amides, produced as chemical defense against
other insects (Rumpold and Schlüter 2013; Zagrobelny et al. 2009). It was also
observed that insects feeding on areas covered by the action of pesticides also contained them in their composition (Schabel 2010). Investigations of bacterial
7 Alternative and New Protein Sources