Implementation of the HACCP system for production of Tenebrio molitor larvae meal
Helbert Antonio Arévalo Arévalo, Edna Magaly Menjura Rojas, Karol Bibiana Barragán Fonseca, S. M. Vasquez Mejia
Abstract
The hazard analysis and critical control point (HACCP) system allows for guaranteeing provision of safe food to consumers. This article is intended to explain the principal aspects of implementing the HACCP system in production of Tenebrio molitor meal, which may be used as food for humans and animals. Several microorganisms which are biological hazards were found to be associated with this meal, and a variety of allergens as well as chemical and physical hazards were identified during production of the larvae. These hazards are a risk principally when the processor receives the Tenebrio larvae. Hazards identified may be avoided by implementing preventive measures, and eliminated or reduced during processing through a variety of strategies presented in this document. Specifically, during grinding of the larvae, physical hazards may occur due to pieces of metal from the mill, as well as biological hazards due to exposition of the larvae's intestines, which in turn exposes other microorganisms that may survive grinding. Several Critical Control Points (CCPs) were identified during the various stages of processing Tenebrio molitor larvae, and parameters of control and their critical limits were established. Monitoring systems for maintaining CCPs within acceptable limits were determined and corrective actions proposed in case a CCP is surpassed. We conclude that those hazards associated with production of Tenebrio molitor meal may be controlled through effective implementation of the HACCP system.