Insects have been consumed by various populations for thousands of years, but Western culture has historically found them repulsive. However, there is growing recognition of the potential of insects as an alternative source of food for humans and animal feed. Insects are now raised in autonomous breeding units on large-scale farms and harvested at different stages of development. After being processed, insects can be turned into high-protein flour, fat/oil, and chitin, which has various applications as an antibacterial agent and biopesticide. Insect frass can also be used as compost for soil and fertilizer.

Compared to traditional livestock, insects have a higher feed-to-meat conversion rate, can efficiently convert biowaste (organic waste from agricultural, food, industrial, and household activities that contains biodegradable material), emit fewer greenhouse gases, and require less water. However, the insect industry in Europe and the United States is still in its early stages due to regulatory uncertainties. In the EU, the use of insects in livestock feed is subject to restrictions to prevent bovine spongiform encephalopathy. However, there are few restrictions regarding the use of insects in pet food.

The European Commission has initiated a regulatory process for the use of insects in human consumption, allowing their approval as novel foods since 2021. Validation processes for other insect species intended for human consumption are currently underway. In the United States, the use of insects as food is neither explicitly allowed nor prohibited. However, insects raised for consumption are considered food and must meet safety requirements. For insects to be used in animal feed and pet food in the U.S., they must be included in the official list of approved ingredients managed by the Association of American Feed Control Officials (AAFCO).

Edible insects can pose health risks to consumers due to the presence of biological agents and substances. The European Food Safety Authority states that the risks associated with edible insects depend on factors such as species, diet, environment, and production methods. When insects are collected in the wild, as is common in African countries, it becomes difficult to control hazards from their natural food sources.

Differences in the habitats where edible insects are collected can also influence their safety. Insects, whether collected in the wild or farmed, can be infected with pathogenic microorganisms such as bacteria, viruses, fungi, and protozoa. However, there are few studies comparing the microbiological safety of farmed insects to those collected in the wild for food or feed production. Some edible insects consumed in West Africa, such as Oryctes beetles and mopane larvae, have been associated with pathogenic bacteria and mold growth. Similarly, grasshoppers collected in the wild in East Africa have shown high levels of contamination.

Food products for humans and animal feed derived from insects may contain hazardous chemicals, including environmental contaminants such as heavy metals, dioxins, mycotoxins, and plant toxins. Harmful metals from the environment accumulate in the fat, exoskeleton, reproductive organs, and digestive tracts of insects. The concentration of heavy metals in insects depends on various factors, such as the characteristics of the elements, concentrations in substrates, insect species, and growth stages. There is limited data on the impact of different substrates on the concentration of heavy metals in farmed insects. Some studies on yellow mealworms and black soldier fly larvae have found that they accumulate cadmium, lead, and arsenic when fed contaminated substrates.

Pesticides used against invasive insects can also pose a risk to consumers, especially when insects are obtained through wild collection rather than controlled farming. In some developing countries, edible insects treated with pesticides are consumed. Only a small percentage of the pesticides applied actually reach the target pests, with most ending up in the environment and potentially accumulating in edible insects. Risks of post-processing contamination and cross-contamination can arise if insects are not handled or stored hygienically before consumption. The presence of heat-resistant spores from spore-forming bacteria is another concern, as these spores could survive common processing methods used for edible insects.

In conclusion, fresh insects present higher levels of danger compared to processed insect-based products. Insects farmed under controlled conditions are likely to have lower levels of danger than those collected from the wild. However, information on the hazards of consuming insects is limited, and the available data is not very detailed. Common processing methods for edible insects can eliminate common foodborne pathogens. In any case, spore-forming bacteria can survive and germinate, leading to the potential danger of botulism. Special attention is needed to address bacterial spores and their survival. Additionally, the formation of toxic substances through chemical reactions during insect processing requires further research. Good farming and processing practices are crucial to eliminate physical, biological, and chemical hazards when using insects as food ingredients.