食品安全问题是国家粮食安全的重要组成部分,不仅提供了卫生标准化方法的持续改进,而且对于新食物的形成要求,特别是,从非传统来源获得的。在食品卫生领域积累的实践和理论能力,以及对当前粮食基础扩大趋势的了解,让我们分析与昆虫获得的新食物相关的风险。研究的目的是分析使用昆虫获得的新型食物来源的微生物和寄生虫风险,提出有效的风险管理措施。材料和方法。工作的分析部分包括文献检索,收集国内外科学版发布的信息和统计数据。搜索是使用谷歌学院检索系统和电子数据库(PubMed,MEDLINE,EMBASE,Scopus,WebofScience,eLIBRARY),主要是在过去的25年里,使用关键字:Hermetiaillucens,黄粉虫,Achetadomesticus,昆虫,寄生虫,线虫,病原体,囊肿。结果。根据公布的材料分析,已经对可能定殖可食用昆虫的微生物和寄生虫因子进行了系统化。确定了与微生物和寄生虫病原体有关的24组病原和18组机会性微生物和蠕虫的代表,其传播受到喂养和饲养昆虫的不适当条件的显著影响。由于目前对昆虫繁殖和养殖条件没有兽医要求,感染和寄生虫病原体对最终产品的污染可以在非常宽的范围内变化。结论。使用本地昆虫生物质会带来某些与其微生物和寄生虫污染相关的风险,而制定预防措施需要大量资源。对这些原材料进行深加工的可能性可以被认为是减轻这些风险的解决方案之一。用于食品工业,昆虫应进行类似于目前用于大豆种子的加工,其中包括蛋白质(昆虫蛋白)的分离,脂肪和几丁质部分,每个都有独立的用途。因此,目前,昆虫应被视为新型食物成分的来源,首先,动物来源的完整蛋白质。
The problem of food safety being an important component of the country\'s food security, provides not only for continuous improvement of the methodology of hygienic standardization, but also for the formation of requirements for novel food, in particular, those obtained from non-traditional sources. The accumulated practical and theoretical competence in the food hygiene area, as well as knowledge of current trends of the food base broadening, allow us to analyze the risks associated with novel food obtained of insects. The purpose of the research was to analyze the microbiological and parasitological risk of novel food sources obtained with the use of insects, suggest the effective risk management measures. Material and methods. The analytical part of the work included literature search, collection of information and statistical materials published in domestic and foreign scientific editions. The search was carried out using the Google Academy retrieval system and electronic databases (PubMed, MEDLINE, EMBASE, Scopus, Web of Science, eLIBRARY), mainly in the last 25 years, using the keywords: Hermetia illucens, Tenebrio molitor, Acheta domesticus, insects, parasite, nematode, pathogen, cysts. Results. Based on the published materials\' analysis, a systematization of microbiological and parasitological factors potentially capable of colonizing edible insects has been carried out. There were identified representatives of 24 groups of pathogenic and 18 opportunistic microorganisms and helminths related to microbial and parasitic pathogens, the spread of which is significantly influenced by inappropriate conditions of feeding and keeping insects. As there are currently no veterinary requirements for insect breeding and farming conditions, contamination of end products with infectious and parasitic pathogens can vary over a very wide range. Conclusion. The use of native insect biomass carries certain risks associated with its microbial and parasitic contamination, and the development of measures to prevent them requires significant resources. The possibility of deep processing of such raw materials can be considered as one of the solutions to mitigate these risks. For use in the food industry, insects should be subjected to processing similar to that currently used for soybean seeds, which includes separation of protein (entomoprotein), fat and chitin fractions, each of which would have an independent use. Thus, at present, insects should be considered as a source of novel food ingredients, first of all, complete protein of animal origin.