TABLE 2.

The “long” list of components identified in beef meat and crickets (selection made through the NovRBA case study).

Nutrients			Microbiological hazards		Chemical hazards
Crickets and beef			Crickets	Beef	Crickets	Beef
Macronutrients: Carbohydrates Fiber Fiber IDF (insoluble) Fiber SDF (soluble) Minerals: Aluminum Calcium Chloride Chromium Copper Iodine Iron Magnesium Manganese Potassium Selenium Sodium Sulfur Zinc	Vitamins: Folate Niacin Pantothenic acid Retinol Thiamin Cyanocobalamin Riboflavin Pyridoxine Vitamin C Vitamin D3 (Cholecalciferol) Vitamin E (alpha-Tocopherol) Fatty acids: Total MUFAs Total PUFAs Total n-3 fatty acids Total n-6 fatty acids Total SFA	Sterols: Cholesterol Amino acids: Alanine Cystine/cysteine Histidine* Lysine* Methionine* Phenylalanine* Tryptophan*	Bacteria: B. Cereus Campylobacter spp. C. Botulinum C. perfringens Cronobacter sakazakii EHEC Listeria monocytogenes Salmonella S. aureus Vibrio sp. Yersinia enterocolitica Virus: HVA Norovirus Metabolites: Histamine	Bacteria: B. Cereus Campylobacter spp. C. perfringens Cronobacter sakazakii EHEC Listeria monocytogenes Salmonella S. aureus (rare, human origin) Yersinia enterocolitica Virus: Hepatitis E Norovirus (human origin) Rotavirus (human origin) Parasites: Cryptosporidium spp. (veals) Toxoplasma gondii	POPs: Total PCB (organochlorine compounds) Phosphorous flame retardants (PFR, organochlorine compounds) Oxychlordane (OCD, flame retardant) Polybrominated diphenyl ethers (PBDE, flame retardant) Metals: Mercury Cadmium Lead Inorganic arsenic Aluminum Nickel Chromium Pesticides: (presence of 10 pesticides)	POPs: Total PCB Dioxin + dl-PCBs Organochlorine compounds (chlordane, hexachlorobenzene, dieldrin, lindane, DDT) Metals: (Methyl)mercury Cadmium Lead Inorganic arsenic Aluminum Nickel Chromium Pesticides: [organochlorine compounds listed above] Neoformed compounds or process contaminants: PAH