Microbial load of edible termites (macroterme spp.) from collection to marketing in Serenje District, Central Zambia

Abstract

Edible insects including termites form a suitable alternative for sustainable provision of animal protein to fight protein-energy malnutrition. It is as cardinal to study the food safety of edible termites as it is for any other food stuff. Twenty seven (27) samples were collected and analysed for total viable counts and Enterobacteriaceae. The microbial load was assessed using culture, microscopic and biochemical methods. The isolates identified in this study include Staphylococcus aureus, Escherichia coli, yeasts other than Candida albicans and Zygomycetes. Investigation of the total viable counts and Enterobacteriaceae of open air traded edible termites revealed loads higher than those recommended for minced meat 5.7 to 6.7 log₁₀ cfu/g. The mean ranges were between 6.87 and 9.29 log₁₀ cfu/g for total viable counts and 6.64 and 8.537 log₁₀ cfu/g for Enterobacteriaceae. The presence of E. coli suggests faecal contamination of the sample along the value chain whereas S. aureus, yeasts other than C. albicans, and Zygomycetes indicate unhygienic handling of the food samples. Heat treatments can reduce the loads but may not be effective for enterotoxins and recontamination of the sample is possible. Poor hygiene and sanitation by handlers may contribute to contamination and recontamination of Edible termites. Food safety and hygiene education on processing and handling practices that reduce microbial loads at collection sites, transportation and display points are important especially since termites are sold as ready to eat foods in African open air Markets. Legislation on open defecation, use of toilets and promotion of hand washing hygiene can effectively reduce the risk of contamination with gastrointestinal microflora from faecal matter.