Mopane worm samples, obtained from different districts of the Limpopo Province of South Africa between April and July 2018, were investigated for the incidence of microbial flora. Over a period of ten weeks, samples consisting of market-obtained, field-prepared and sun- dried worms, were evaluated. It was revealed that after cooking at 89- 93°C, the microbial population was reduced to less than 9 000 CFU/g. The most prominent microbial populations cultured after cooking were spore- formers. Field-processed worms had a microbial population of 4?×?104 -1?×?108 CFU/g. Bacteria and fungi isolated included Aspergillus niger, Enterobacter aglomerans, Escherichia coli, Micrococcus luteus and Penicillium sp. Total microbial population ranged between 4?×?105 and 3?×?105 CFU/g after cooking. Total bacterial count increased in the sun- dried worms from 3?×?105-4?×?105 CFU/g, while it decreased from 2.0?×?105-1.4?×?105 CFU/g after cooking. This data can be used to generate safety guidelines related to the processing of edible insects, such as mopane worms.
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