ISOLATION AND IDENTIFICATION OF BACTERIA FROM SUNDRIED CRICKETS
Abstract
ABSTRACT
As edible insects gain popularity as an alternative protein source, for their complete integration
into the mainstream diet ensuring their microbiological safety is paramount. This study focuses
on the isolation and identification of bacteria from sundried crickets collected in Osara, Kogi
State, Nigeria. Bacteria were isolated from the sundried cricket sample using the pour plate
method on Nutrients Agar medium. The isolated bacteria were further characterized using
morphological and biochemical tests. Results revealed a bacterial count of 7,200,000 CFU/g
from the whole body and 88,700,000 CFU/g on the external body surfaces. Most of the
bacterial isolates (70 %) on NA had characteristics typical of members of Bacillus spp,
Lactobacillus spp, Enterococcus spp and Staphylococcus spp. The bacterial isolates from the
sundried crickets related to members of Bacillus spp. (28.6%), Staphylococcus spp (14.3%),
Lactobacillus spp (28.6%), Enterococcus spp (28.6%). This study concludes that while
sundried crickets can be a viable protein source, there are potential health risks due to bacterial
contamination, necessitating proper handling and preparation methods to ensure consumer
safety.
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