Variability in the Microbial Profile of Retail Cricket Powders in the U.S. Retail Market

Entomophagy has been touted as one of the solutions for present and likely upcoming food shortages, especially of protein-rich foods, due to the current pace of global population growth. “Minilivestock” require less water, space, and other resources compared to traditional livestock, which makes it an environmentally conscious option. Nonetheless, the Western world lags behind in the consumption of insects, and research and standardization of industrial practices are lacking. One of the most easily accessible insect-based foods in the United States is powdered cricket, which can be used as an adjunct to or substitute for traditional flours. We purchased two lots of eight brands of cricket powders and assessed their food quality and protein and fat composition. Counts of aerobic mesophiles, coliforms, Staphylococcus, fungi, Bacillus, presumptive Bacillus cereus, and aerobic and anaerobic spores varied greatly among brands as well as batches for the same brand. Protein and fat composition were similar on a g/100 g basis among brands, but the labeled serving sizes varied from 10 to 36 g, which made nutrition facts labels vary considerably. Standardization in multiple aspects, including demonstrated food safety, is paramount for the future of the industry.