Table 3.

Hazards associated with whole crickets and cricket-based products.

Products	Heavy metals (mg/kg)	Mycotoxins (μg/kg)	Dioxins (pg/g fat)	Pesticides (mg/kg)	Microbes (cfu/g)	References
CP	•Cd <0.025 •Hg <0.02 •As <0.1 •Pb <0.1	•AFB1 <0.1 •AFB2 <0.1 •AFG1 <0.1 •AFG2 <0.1 •FB1 <100 •FB2 <100 •DON <10 •ZEN <10 •OTA <0.5	•PCDDs <0.04	-	•Enterobacteriaceae (presumptive) ≤ 100 •Escherichia coli ≤ 50 •Bacillus cereus (presumptive) ≤ 100 •Coagulase-positive staphylococcus ≤ 100	(Turck et al., 2022)
Insect samples containing whole crickets, CB, CF, and CP	Whole crickets •As= 0.28 •Cd= 0.094 •Pb= 0.032 •Hg= 0.018 CB •As= 0.16 •Cd= 0.23 •Pb= 0.059 •Hg= 0.0056 CF •As= 0.059 •Cd= 0.099 •Pb= 0.024 •Hg= 0.0011 CP •As= 0.34 •Cd= 0.058 •Hg= 0.028	-	-	Insect samples containing crickets: •Glyphosate= 0.15 •AMPA= 0.45 •Chlorfenapyr= 0.20 •Chlorpyrifos= 0.014 •Ethoxyquin= 0.055 •Trifloxystrobin= 0.0088 •Tris (chloropropyl) phosphate= 0.18	•Salmonella & E. coli >100	(Kolakowski, Johaniuk, Zhang, & Yamamoto, 2021)
CF	-	-	-	-	•Escherichia coli <1.63 •Bacillus cereus (1.88) •Enterococcus (1.65) •Clostridium perfringens (1.64) •Staphylococcus (1.70) •Yeasts and molds (1.64)	(Fröhling, Bußler, Durek, & Schlüter, 2020)
Cereal-cricket porridge flour	-	-	-	-	•Yeast and molds (1.7 × 102)	(Kinyuru et al., 2021)
Heat treated crickets	-	-	-	-	•Enterobacteriaceae <1.5 •Endospores (2.4) •Fungi <2.0	(Vandeweyer et al., 2018)
Frozen crickets	-	-	-	-	•Enterobacteriaceae <1.0 •Endospores (2.0) •Fungi <2.0
Oven-dried crickets	-	-	-	-	•Enterobacteriaceae <1.0 •Endospores (2.4) •Fungi <2.0
Smoked and dried crickets	-	-	-	-	•Enterobacteriaceae <1.0 •Endospores (3.4) •Fungi <2.0

(CP: cricket powder, CF: cricket flour, CB: cricket bar, Cd: cadmium, Hg: mercury, As: arsenic, Pb: lead, AFB1: aflatoxins B1, AFB2: aflatoxins B2, AFG1: aflatoxins G1, AFG2: aflatoxins G2, FB1: fumonisin B1, FB2: fumonisin B2, DON: deoxynivalenol, ZEN: zearalenone, OTA: ochratoxin A, PCDDs: polychlorinated dibenzodioxins, AMPA: Aminomethylphosphonic acid)