Shelf-Life Evaluation of House Cricket (Acheta domesticus) Meal as an Alternative Protein Source in Nigeria
Main Article Content
Abstract
Protein malnutrition remains a significant challenge in many Nigerian households. House crickets, are a rich nutritional alternative protein source. This study aimed to assess the shelf life of house cricket meals under varying temperature and storage conditions, employing a modified logistic mathematical model. Adult and nymph house crickets were procured from Olabisi Onabanjo University, Ago-Iwoye, Nigeria. Samples underwent different drying processes, analyzed for microbial load and shelf life across various storage periods. Modified logistic model was used for shelf-life calculation. Periodic samplings revealed distinct microbial counts for the samples at different intervals. Sun-dried samples showed an average microbial load (2430.0 CFU/g), increasing slightly (2442.5 CFU/g) after thirty days. Oven-dried samples exhibited lower initial counts, ranging (272.5 CFU/g -287.5 CFU/g), with a slight increase observed after ninety days. Growth rates varied between adult and nymph samples, with adults showing rates of (0.400 CFU/g, 0.086 CFU/g, and 0.055 CFU/g), compared to nymph (0.525 CFU/g, 0.079 CFU/g, and 0.064 CFU/g). The maximum shelf life determined was 117 days at 80°C. House cricket meals demonstrate promising shelf life under controlled temperature conditions, suggesting potential for long-term storage and distribution. Further research is warranted to optimize processing methods and explore broader applications of house crickets as a sustainable protein source in Nigeria.
Article Details
How to Cite
Omogunloye-Adeoye, O. A., Adesetan, T. O., & Lawal, O. A. (2026). Shelf-Life Evaluation of House Cricket (Acheta domesticus) Meal as an Alternative Protein Source in Nigeria. The Bioscientist Journal, 14(2), 332-346. https://doi.org/10.54117/the_bioscientist.v14i2.234
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This work is licensed under a Creative Commons Attribution 4.0 International License.
References
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Bawa, M., Songsermpong, S., Kaewtapee, C., & Chanput, W. (2020). Effects of microwave and hot air oven drying on the nutritional, microbiological load, and color parameters of the house crickets (Acheta domesticus). Journal of Food Processing and Preservation, 44(5), e14407. https://doi.org/10.1111/jfpp.14407
Blackburn, C. de W. (2000). Modeling shelf life. In D. Kilcast & P. Subramaniam (Eds.), The stability and shelf life of food (pp. 149–168). CRC Press.
Brul, S., van Gerwen, S., & Zwietering, M. (2007). Modelling microorganisms in food. Woodhead Publishing.
Deng, L. Z., Yang, X. H., Mujumdar, A. S., Zhao, J. H., Wang, D., Zhang, Q., ... & Xiao, H. W. (2018). Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure. Drying Technology, 36(8), 893-907.
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EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Turck, D., Bohn, T., Cámara, M., Castenmiller, J., De Henauw, S., Hirsch-Ernst, K. I., Jos, A., Maciuk, A., Mangelsdorf, I., McNulty, B., Naska, A., Pentieva, K., Siani, A., Thies, F., Aguilera-Gómez, M., Cubadda, F., Frenzel, T., Heinonen, M., Neuhäuser-Berthold, M., Knutsen, H. K., Poulsen, M., Prieto Maradona, M., Schlatter, J. R., Siskos, A., van Loveren, H., Azzollini, D., & McArdle, H. J. (2024). Safety of frozen, dried and powder forms of house crickets (Acheta domesticus) as a novel food pursuant to Regulation (EU) 2015/2283. EFSA Journal, 22(12), e9101. https://doi.org/10.2903/j.efsa.2024.9101
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Fu, B., & Labuza, T. P. (1993). Shelf-life prediction: Theory and application. Food Control, 4(3), 125–133. https://doi.org/10.1016/0956-7135(93)90298-3
Gadea, I., Pérez-Pinar, T., Ruiz-García, M., and Valls, A. (2021). Allergens from edible insects: Cross-reactivity and effects of food processing. Journal of Investigational Allergology and Clinical Immunology, 31(3), 214–223.
Gibson, A. M. Bratchell, N. and Roberts, T. A. (1987). The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum tupe A in pasterurized pork slurry. Journal of Applied Bacteriology, 62, 479-490, ISSN 1364-5072
Herbert, R. A., Hendrie, M. S., Gibson, D. M. and Shewan, J. M. (1971) Bacteria active in the spoilage of certain sea foods. Journal of Applied Bacteriology, 34(1): 41-50
Imathiu, S. (2020). Benefits and food safety concerns associated with consumption of edible insects. NFS Journal, 18, 1–11. https://doi.org/10.1016/j.nfs.2019.11.002
Implementing Regulation (EU) 2017/2470. Official Journal of the European Union, L 2, 9–15
International Organization for Standardization. (2013). ISO 4833-1:2013: Microbiology of the food chain—Horizontal method for the enumeration of microorganisms—Part 1: Colony count at 30 °C by the pour plate technique. ISO.
Jongema, Y. (2017). List of Edible Insects of the World; Wageningen UR:Wageningen, The Netherlands, 2017; Available online:https://www.wur.nl/en/Research-Results/Chair-groups/PlantSciences/Laboratory-of-Entomology/Edible-insects/Worldwide-specieslist.htm
Jørgensen, B. R., Gibson, D. M., & Huss, H. H. (1988). Microbiological quality and shelf life prediction of chilled fish. International Journal of Food Microbiology, 6(4), 295–307. https://doi.org/10.1016/0168-1605(88)90023-2
Kamau, E., Mutungi, C., Kinyuru, J., Imathiu, S., Tanga, C., Affognon, H., Ekesi, S., Nakimbugwe, D., & Fiaboe, K. K. M. (2018). Moisture adsorption properties and shelf-life estimation of dried and pulverised edible house cricket Acheta domesticus (L.) and black soldier fly larvae Hermetia illucens (L.). Food Research International, 106, 420–427. https://doi.org/10.1016/j.foodres.2018.01.012
Kim, D.-H., Kim, E.-M., Chang, Y.-J., Ahn, M.-Y., Lee, Y.-H., Park, J. J., & Lim, J.-H. (2016). Determination of the shelf life of cricket powder and effects of storage on its quality characteristics. Korean Journal of Food Preservation, 23(2), 211–217. https://doi.org/10.11002/kjfp.2016.23.2.211
Klunder, H. C., Wolkers-Rooijackers, J. C. M., Korpela, J. M., & Nout, M. J. R. (2012). Microbiological aspects of processing and storage of edible insects. Food Control, 26(2), 628–631. https://doi.org/10.1016/j.foodcont.2012.02.013
Kooh, P., Ververis, E., Tesson, V., Boue, G., and Federighi, M. (2019). Entomophagy and Public Health: A Review of Microbiological Hazards. Health, 11, 1272-1290.
Kreyenschmidt, J., Hübner, A., Beierle, E., Chonsch, L., Scherer, A., & Petersen, B. (2010). Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain. Journal of Applied Microbiology, 108(2), 510–520. https://doi.org/10.1111/j.1365-2672.2009.04451.x
Kröncke, N., Grebenteuch, S., Keil, C., Demtröder, S., Kroh, L. W., and Thünemann, A. F. (2019). Effect of processing on the protein quality of edible insects: A review. Food Research International, 115, 538–545. https://doi.org/10.1016/j.foodres.2018.10.041
Labuza, T. P., & Fu, B. (1993). Growth kinetics for shelf-life prediction: Theory and practice. Journal of Industrial Microbiology, 12(3–5), 309–323. https://doi.org/10.1007/BF01584208
Manso, M. C. (2000). Mathematical Modelling of Shelf Life Limiting Factors During Storage of Orange Juice. Thesis submitted to the Universidade Católica Portuguesa to attain the degree of PhD in Biotechnology with specialisation in Food Science and Engineering. DOI: 10.13140/RG.2.1.4365.7444
Marzoli, F., Tata, A., Zacometti, C., Malabusini, S., Jucker, C., Piro, R., Ricci, A., & Belluco, S. (2023). Microbial and chemical stability of Acheta domesticus powder during one year storage period at room temperature. Frontiers in Sustainable Food Systems, 7, 1179088. https://doi.org/10.3389/fsufs.2023.1179088.
McMeekin, T. A. (2007). Predictive microbiology: Quantitative science delivering quantifiable benefits to the meat industry and other food industries. Meat Science, 77(1), 17–27. https://doi.org/10.1016/j.meatsci.2007.04.005
McMeekin, T. A., Olley, J., Ratkowsky, D. A., & Ross, T. (2002). Predictive microbiology: Towards the interface and beyond. International Journal of Food Microbiology, 73(2–3), 395–407.
Megido, R. C., Gierts, C., Blecker, C., Brostaux, Y., Haubruge, E., Alabi, T., and Francis, F. (2018). Consumer acceptance of insect-based alternative meat products in Western countries. Food Quality and Preference, 65, 10–19. https://doi.org/10.1016/j.foodqual.2017.12.001
Mossel, D. A. A., Corry, J. E. L., Struijk, C. B., & Baird, R. M. (1995). Essentials of the microbiology of foods: A textbook for advanced studies. John Wiley & Sons.
Nyangena, D. N., Mutungi, C., Imathiu, S., Kinyuru, J., Affognon, H., Ekesi, S., Nakimbugwe, D., & Fiaboe, K. K. M. (2020). Effects of traditional processing techniques on the nutritional and microbiological quality of four edible insect species used for food and feed in East Africa. Foods, 9(5), 574. https://doi.org/10.3390/foods9050574
Oibiokpa, F. I., Akanya, H. O., Jigam, A. A., Saidu, A. N., and Egwim, E. C. (2018). Protein quality of four indigenous edible insect species in Nigeria. Food Science and Human Wellness, 7(2): 175–183.
Olutiola, P. O., Famurewa, O., and Sonntag, H. G. (1991). An Introduction to General Microbiology, A Practical Approach. Heidelberger Verlagsanstalt und Druckerei GmbH Heidelberg, 267.
Omogunloye-Adeoye, O. A., Owagboriaye, F. O., Fafioye, O. O., & Lawal, O. A. (2024). Assessment of house cricket (Acheta domesticus) meal for Nigerian households. Nigerian Journal of Entomology, 40(1), 100–109. https://doi.org/10.36108/NJE/4202/04.0180
Oxoid. (2006). The Oxoid manual (9th ed.). Oxoid Limited.
Peleg, M. (2006). Advanced quantitative microbiology for foods and biosystems: Models for predicting growth and inactivation. CRC Press.
Rumpold, B. A., & Schlüter, O. K. (2013). Nutritional composition and safety aspects of edible insects. Molecular Nutrition & Food Research, 57(5), 802–823. https://doi.org/10.1002/mnfr.201200735
Schlüter, O., Rumpold, B., Holzhauser, T., Roth, A., Vogel, R. F., Quasigroch, W., Vogel, S., Heinz, V., Jäger, H., Bandick, N., Kulling, S., Knorr, D., Steinberg, P., & Engel, K.-H. (2017). Safety aspects of the production of foods and food ingredients from insects. Molecular Nutrition & Food Research, 61(6), 1600520. https://doi.org/10.1002/mnfr.201600520
Siddiqui, S. A., Zhao, T., Fitriani, A., Rahmadhia, S. N., Alirezalu, K., & Fernando, I. (2024). Acheta domesticus (house cricket) as human foods – An approval of the European Commission – A systematic review. Food Frontiers, 5(2), 435–473. https://doi.org/10.1002/fft2.358
Testa, M., Stillo, M., Maffei, G., Andriolo, V., Gardois, P., & Zotti, C. M. (2017). Ugly but tasty: A systematic review of possible human and animal health risks related to entomophagy. Critical Reviews in Food Science and Nutrition, 57(17), 3747–3759. https://doi.org/10.1080/10408398.2016.1162766
Tilman, D., Balzer, C., Hill, J., and Befort, B. (2011). Global food demand and the sustainable intensification of agriculture. Biological Sciences, 108(50) 20260-20264.
United States Pharmacopeia. (2023). <61> Microbiological examination of nonsterile products: Microbial enumeration tests. USP-NF.
Uriah, N., and Izuagbe, Y. (1990). Water industries and public health microbiology. Journal of Water Research, 24(3), 345–350.
Valero, A., Carrasco, E., & García-Gimeno, R. M. (2012). Principles and methodologies for the determination of shelf-life in foods. In A. H. Eissa (Ed.), Trends in vital food and control engineering. IntechOpen. https://doi.org/10.5772/35353
van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G., & Vantomme, P. (2013). Edible insects: Future prospects for food and feed security. Food and Agriculture Organization of the United Nations.
Van Huis, A., Rumpold, B. A., van der Fels-Klerx, H. J., & Tomberlin, J. K. (2021). Advancing edible insects as food and feed in a circular economy. Journal of Insects as Food and Feed, 7(5), 935–948. https://doi.org/10.3920/JIFF2021.x005
Bodenheimer, F. S. (1951). Insects as human food; a chapter of the ecology of man. The Hague, Dr. W. Junk Publishers
Baiano, A. (2020). Edible insects: An overview on nutritional characteristics, safety, farming, production technologies, regulatory framework, and socio-economic and ethical implications. Trends in Food Science & Technology, 100, 35–50. https://doi.org/10.1016/j.tifs.2020.03.040
Bawa, M., Songsermpong, S., Kaewtapee, C., & Chanput, W. (2020). Effects of microwave and hot air oven drying on the nutritional, microbiological load, and color parameters of the house crickets (Acheta domesticus). Journal of Food Processing and Preservation, 44(5), e14407. https://doi.org/10.1111/jfpp.14407
Blackburn, C. de W. (2000). Modeling shelf life. In D. Kilcast & P. Subramaniam (Eds.), The stability and shelf life of food (pp. 149–168). CRC Press.
Brul, S., van Gerwen, S., & Zwietering, M. (2007). Modelling microorganisms in food. Woodhead Publishing.
Deng, L. Z., Yang, X. H., Mujumdar, A. S., Zhao, J. H., Wang, D., Zhang, Q., ... & Xiao, H. W. (2018). Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure. Drying Technology, 36(8), 893-907.
EFSA, (2015). Risk profile related to production and consumption of insects as food and feed. EFSA Journal, 13, 4257–4317.
EFSA NDA Panel, (2021). EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA). (2021). Safety of frozen and dried formulations from whole house crickets (Acheta domesticus) as a Novel food pursuant to Regulation (EU) 2015/2283. EFSA Journal, 19(8), 6779. https://doi.org/10.2903/j.efsa.2021.6779
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Turck, D., Bohn, T., Cámara, M., Castenmiller, J., De Henauw, S., Hirsch-Ernst, K. I., Jos, A., Maciuk, A., Mangelsdorf, I., McNulty, B., Naska, A., Pentieva, K., Siani, A., Thies, F., Aguilera-Gómez, M., Cubadda, F., Frenzel, T., Heinonen, M., Neuhäuser-Berthold, M., Knutsen, H. K., Poulsen, M., Prieto Maradona, M., Schlatter, J. R., Siskos, A., van Loveren, H., Azzollini, D., & McArdle, H. J. (2024). Safety of frozen, dried and powder forms of house crickets (Acheta domesticus) as a novel food pursuant to Regulation (EU) 2015/2283. EFSA Journal, 22(12), e9101. https://doi.org/10.2903/j.efsa.2024.9101
Food and Agriculture Organization (FAO), (2003). World Agriculture: Towards 2015/2030. An FAO Perspective
Fu, B., & Labuza, T. P. (1993). Shelf-life prediction: Theory and application. Food Control, 4(3), 125–133. https://doi.org/10.1016/0956-7135(93)90298-3
Gadea, I., Pérez-Pinar, T., Ruiz-García, M., and Valls, A. (2021). Allergens from edible insects: Cross-reactivity and effects of food processing. Journal of Investigational Allergology and Clinical Immunology, 31(3), 214–223.
Gibson, A. M. Bratchell, N. and Roberts, T. A. (1987). The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum tupe A in pasterurized pork slurry. Journal of Applied Bacteriology, 62, 479-490, ISSN 1364-5072
Herbert, R. A., Hendrie, M. S., Gibson, D. M. and Shewan, J. M. (1971) Bacteria active in the spoilage of certain sea foods. Journal of Applied Bacteriology, 34(1): 41-50
Imathiu, S. (2020). Benefits and food safety concerns associated with consumption of edible insects. NFS Journal, 18, 1–11. https://doi.org/10.1016/j.nfs.2019.11.002
Implementing Regulation (EU) 2017/2470. Official Journal of the European Union, L 2, 9–15
International Organization for Standardization. (2013). ISO 4833-1:2013: Microbiology of the food chain—Horizontal method for the enumeration of microorganisms—Part 1: Colony count at 30 °C by the pour plate technique. ISO.
Jongema, Y. (2017). List of Edible Insects of the World; Wageningen UR:Wageningen, The Netherlands, 2017; Available online:https://www.wur.nl/en/Research-Results/Chair-groups/PlantSciences/Laboratory-of-Entomology/Edible-insects/Worldwide-specieslist.htm
Jørgensen, B. R., Gibson, D. M., & Huss, H. H. (1988). Microbiological quality and shelf life prediction of chilled fish. International Journal of Food Microbiology, 6(4), 295–307. https://doi.org/10.1016/0168-1605(88)90023-2
Kamau, E., Mutungi, C., Kinyuru, J., Imathiu, S., Tanga, C., Affognon, H., Ekesi, S., Nakimbugwe, D., & Fiaboe, K. K. M. (2018). Moisture adsorption properties and shelf-life estimation of dried and pulverised edible house cricket Acheta domesticus (L.) and black soldier fly larvae Hermetia illucens (L.). Food Research International, 106, 420–427. https://doi.org/10.1016/j.foodres.2018.01.012
Kim, D.-H., Kim, E.-M., Chang, Y.-J., Ahn, M.-Y., Lee, Y.-H., Park, J. J., & Lim, J.-H. (2016). Determination of the shelf life of cricket powder and effects of storage on its quality characteristics. Korean Journal of Food Preservation, 23(2), 211–217. https://doi.org/10.11002/kjfp.2016.23.2.211
Klunder, H. C., Wolkers-Rooijackers, J. C. M., Korpela, J. M., & Nout, M. J. R. (2012). Microbiological aspects of processing and storage of edible insects. Food Control, 26(2), 628–631. https://doi.org/10.1016/j.foodcont.2012.02.013
Kooh, P., Ververis, E., Tesson, V., Boue, G., and Federighi, M. (2019). Entomophagy and Public Health: A Review of Microbiological Hazards. Health, 11, 1272-1290.
Kreyenschmidt, J., Hübner, A., Beierle, E., Chonsch, L., Scherer, A., & Petersen, B. (2010). Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain. Journal of Applied Microbiology, 108(2), 510–520. https://doi.org/10.1111/j.1365-2672.2009.04451.x
Kröncke, N., Grebenteuch, S., Keil, C., Demtröder, S., Kroh, L. W., and Thünemann, A. F. (2019). Effect of processing on the protein quality of edible insects: A review. Food Research International, 115, 538–545. https://doi.org/10.1016/j.foodres.2018.10.041
Labuza, T. P., & Fu, B. (1993). Growth kinetics for shelf-life prediction: Theory and practice. Journal of Industrial Microbiology, 12(3–5), 309–323. https://doi.org/10.1007/BF01584208
Manso, M. C. (2000). Mathematical Modelling of Shelf Life Limiting Factors During Storage of Orange Juice. Thesis submitted to the Universidade Católica Portuguesa to attain the degree of PhD in Biotechnology with specialisation in Food Science and Engineering. DOI: 10.13140/RG.2.1.4365.7444
Marzoli, F., Tata, A., Zacometti, C., Malabusini, S., Jucker, C., Piro, R., Ricci, A., & Belluco, S. (2023). Microbial and chemical stability of Acheta domesticus powder during one year storage period at room temperature. Frontiers in Sustainable Food Systems, 7, 1179088. https://doi.org/10.3389/fsufs.2023.1179088.
McMeekin, T. A. (2007). Predictive microbiology: Quantitative science delivering quantifiable benefits to the meat industry and other food industries. Meat Science, 77(1), 17–27. https://doi.org/10.1016/j.meatsci.2007.04.005
McMeekin, T. A., Olley, J., Ratkowsky, D. A., & Ross, T. (2002). Predictive microbiology: Towards the interface and beyond. International Journal of Food Microbiology, 73(2–3), 395–407.
Megido, R. C., Gierts, C., Blecker, C., Brostaux, Y., Haubruge, E., Alabi, T., and Francis, F. (2018). Consumer acceptance of insect-based alternative meat products in Western countries. Food Quality and Preference, 65, 10–19. https://doi.org/10.1016/j.foodqual.2017.12.001
Mossel, D. A. A., Corry, J. E. L., Struijk, C. B., & Baird, R. M. (1995). Essentials of the microbiology of foods: A textbook for advanced studies. John Wiley & Sons.
Nyangena, D. N., Mutungi, C., Imathiu, S., Kinyuru, J., Affognon, H., Ekesi, S., Nakimbugwe, D., & Fiaboe, K. K. M. (2020). Effects of traditional processing techniques on the nutritional and microbiological quality of four edible insect species used for food and feed in East Africa. Foods, 9(5), 574. https://doi.org/10.3390/foods9050574
Oibiokpa, F. I., Akanya, H. O., Jigam, A. A., Saidu, A. N., and Egwim, E. C. (2018). Protein quality of four indigenous edible insect species in Nigeria. Food Science and Human Wellness, 7(2): 175–183.
Olutiola, P. O., Famurewa, O., and Sonntag, H. G. (1991). An Introduction to General Microbiology, A Practical Approach. Heidelberger Verlagsanstalt und Druckerei GmbH Heidelberg, 267.
Omogunloye-Adeoye, O. A., Owagboriaye, F. O., Fafioye, O. O., & Lawal, O. A. (2024). Assessment of house cricket (Acheta domesticus) meal for Nigerian households. Nigerian Journal of Entomology, 40(1), 100–109. https://doi.org/10.36108/NJE/4202/04.0180
Oxoid. (2006). The Oxoid manual (9th ed.). Oxoid Limited.
Peleg, M. (2006). Advanced quantitative microbiology for foods and biosystems: Models for predicting growth and inactivation. CRC Press.
Rumpold, B. A., & Schlüter, O. K. (2013). Nutritional composition and safety aspects of edible insects. Molecular Nutrition & Food Research, 57(5), 802–823. https://doi.org/10.1002/mnfr.201200735
Schlüter, O., Rumpold, B., Holzhauser, T., Roth, A., Vogel, R. F., Quasigroch, W., Vogel, S., Heinz, V., Jäger, H., Bandick, N., Kulling, S., Knorr, D., Steinberg, P., & Engel, K.-H. (2017). Safety aspects of the production of foods and food ingredients from insects. Molecular Nutrition & Food Research, 61(6), 1600520. https://doi.org/10.1002/mnfr.201600520
Siddiqui, S. A., Zhao, T., Fitriani, A., Rahmadhia, S. N., Alirezalu, K., & Fernando, I. (2024). Acheta domesticus (house cricket) as human foods – An approval of the European Commission – A systematic review. Food Frontiers, 5(2), 435–473. https://doi.org/10.1002/fft2.358
Testa, M., Stillo, M., Maffei, G., Andriolo, V., Gardois, P., & Zotti, C. M. (2017). Ugly but tasty: A systematic review of possible human and animal health risks related to entomophagy. Critical Reviews in Food Science and Nutrition, 57(17), 3747–3759. https://doi.org/10.1080/10408398.2016.1162766
Tilman, D., Balzer, C., Hill, J., and Befort, B. (2011). Global food demand and the sustainable intensification of agriculture. Biological Sciences, 108(50) 20260-20264.
United States Pharmacopeia. (2023). <61> Microbiological examination of nonsterile products: Microbial enumeration tests. USP-NF.
Uriah, N., and Izuagbe, Y. (1990). Water industries and public health microbiology. Journal of Water Research, 24(3), 345–350.
Valero, A., Carrasco, E., & García-Gimeno, R. M. (2012). Principles and methodologies for the determination of shelf-life in foods. In A. H. Eissa (Ed.), Trends in vital food and control engineering. IntechOpen. https://doi.org/10.5772/35353
van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G., & Vantomme, P. (2013). Edible insects: Future prospects for food and feed security. Food and Agriculture Organization of the United Nations.
Van Huis, A., Rumpold, B. A., van der Fels-Klerx, H. J., & Tomberlin, J. K. (2021). Advancing edible insects as food and feed in a circular economy. Journal of Insects as Food and Feed, 7(5), 935–948. https://doi.org/10.3920/JIFF2021.x005