Mopane worm samples, obtained from different districts of the Limpopo Province of South Africa between April and July 2018, were investigated for the incidence of microbial flora. Over a period of ten weeks, samples consisting of market-obtained, field-prepared and sun- dried worms, were evaluated. It was revealed that after cooking at 89- 93°C, the microbial population was reduced to less than 9 000 CFU/g. The most prominent microbial populations cultured after cooking were spore- formers. Field-processed worms had a microbial population of 4 × 104 -1 × 108 CFU/g. Bacteria and fungi isolated included Aspergillus niger, Enterobacter aglomerans, Escherichia coli, Micrococcus luteus and Penicillium sp. Total microbial population ranged between 4 × 105 and 3 × 105 CFU/g after cooking. Total bacterial count increased in the sun- dried worms from 3 × 105-4 × 105 CFU/g, while it decreased from 2.0 × 105-1.4 × 105 CFU/g after cooking. This data can be used to generate safety guidelines related to the processing of edible insects, such as mopane worms.
Keywords: Edible insects; Health and safety; Microbes; Mopane worms.
© 2020 The Authors.