Schlüter Oliver, Rumpold Birgit, Holzhauser Thomas, Roth Angelika, Vogel Rudi F, Quasigroch Walter, Vogel Stephanie, Heinz Volker, Jäger Henry, Bandick Nils, Kulling Sabine, Knorr Dietrich, Steinberg Pablo, Engel Karl-Heinz
Leibniz Institute for Agricultural Engineering Potsdam-Bornim, Potsdam, Germany.
Paul-Ehrlich-Institut, Langen, Germany.
Mol Nutr Food Res. 2017 Jun;61(6). doi: 10.1002/mnfr.201600520. Epub 2016 Nov 14.
At present, insects are rarely used by the European food industry, but they are a subject of growing interest as an alternative source of raw materials. The risks associated with the use of insects in the production of foods and food ingredients have not been sufficiently investigated. There is a lack of scientifically based knowledge of insect processing to ensure food safety, especially when these processes are carried out on an industrial scale. This review focuses on the safety aspects that need to be considered regarding the fractionation of insects for the production of foods and food ingredients.
目前，昆虫在欧洲食品工业中很少被使用，但作为一种替代原材料来源，它们正越来越受到关注。在食品和食品配料生产中使用昆虫所带来的风险尚未得到充分研究。缺乏基于科学的昆虫加工知识以确保食品安全，尤其是当这些加工在工业规模上进行时。本综述着重于在将昆虫进行分级分离以生产食品和食品配料时需要考虑的安全方面。
