ABSTRACT

 This study was carried out to determine the microbiological quality, processes and storage of edible insects. The life insects, (used for laboratory production and storage) were sourced from Umuariage village, Oboro Ikwuano while the commercial produced sample (freshly fried) was bought from Ndoro central market. Preparations were made as preliminary activities prior to the main works. These include the processing of the insects, the preparation of media The bacteria species isolated include S. aureus, Bacillus spp., Proteus spp., E. coli, Lactobacillus spp., Streptococcus spp and Pseudomonas spp. while the fungal species isolated from the edible insect are Aspergillus spp., Yeast and Penicillium spp. It was revealed in this study that among the various bacterial isolates in the edible insects, Staphylococcus aureus was the most predominant bacteria specie isolated from the edible insect with an occurrence rate of 88.9%, followed by . Bacillus spp which recorded 55.6% occurrence rate, while the least bacterial species isolated was Proteus spp (11.1%). Yeast was the most predominant fungi specie isolated from the edible insect with an occurrence rate of 77.8%, followed by Aspergillus spp which recorded 66.7% occurrence rate, while the least fungal species isolated was Penicillium spp (22.2%). This study leads to the conclusion that the edible insects sold around Umuahia market had low levels of E. coli, and high occurrence rate of S. aureus, Bacillus spp. and yeasts. Even though the occurrence rate of these organisms was low (E. coli), their occurrence is still worrying because they could be attributed to the unhygienic manner street vendors store their products. Therefore, it is recommended that proper microbial, inactivation, packaging, and storage technologies, including technologies that specifically address spore-forming bacteria should be implemented.