Potgieter Martin J, Ramalivhana Naledzani
Department of Biodiversity, University of Limpopo, Private Bag X1106, Sovenga, South Africa.
Data Brief. 2020 May 13;31:105695. doi: 10.1016/j.dib.2020.105695. eCollection 2020 Aug.
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 and 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.
2018年4月至7月期间，从南非林波波省不同地区采集了莫帕尼蠕虫样本，对其微生物菌群发生率进行了调查。在为期十周的时间里，对市场采购、野外制备和晒干的蠕虫样本进行了评估。结果显示，在89 - 93°C烹饪后，微生物数量减少至低于9000 CFU/g。烹饪后培养出的最主要微生物菌群是芽孢形成菌。野外处理的蠕虫微生物数量为4×10⁴ - 1×10⁸ CFU/g。分离出的细菌和真菌包括 和 属。烹饪后总微生物数量在4×10⁵至3×10⁵ CFU/g之间。晒干蠕虫中的总细菌计数从3×10⁵ - 4×10⁵ CFU/g增加，而烹饪后从2.0×10⁵ - 1.4×10⁵ CFU/g减少。这些数据可用于制定与食用昆虫（如莫帕尼蠕虫）加工相关的安全指南。
