Consumption of Insects: Inventory of Potential Hazards and Research Needs
Consumption of Insects: Inventory of Potential Hazards and Research Needs
Insect consumption, or entomophagy, is a common practice in some parts of the world (Africa, Asia, Latin America), where it may be part of the traditional foodculture. To meet the challenge of feeding the world in 2030, the United Nations Food and Agriculture Organization (FAO) has ruled in favour of the development of large-scale insect breeding.
Now, in anticipation of a possible development of these products in Europe or France, the French Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail (ANSES) has made an inventory of scientific knowledge of the risks associated with the consumption of insects. In an opinion published 9 April, it lists potential dangers carried by in sects and of research needs on the issue. Following this work, it particularly recommends the establishment – at European Community level – lists of the different species that can be consumed and to define a specific framework of breeding and production conditions of the insects and their products, to ensure the control of health risks. Moreover, many insects and arthropods (mites, crustaceans, molluscs, etc.) can cause common allergens. ANSES therefore recommends caution for consumers with a predisposition to allergies.
This is an extract of the an article published in: World Food Regulation Review – May 2015 issue.
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Category: Public health
