Black soldier fly (BSF) larvae represent a promising alternative ingredient for animal feed. Post-production processing can, however, affect their quality. This project aimed to optimize larval killing by comparing the effects on the nutritional and microbiological quality of 10 methods, i.e., blanching (B = 40 s), desiccation (D = 60 °C, 30 min), freezing (F20 = −20 °C, 1 h; F40 = −40 °C, 1 h; N = liquid nitrogen, 40 s), high hydrostatic pressure (HHP = 3 min, 600 MPa), grinding (G = 2 min) and asphyxiation (CO₂ = 120 h; N₂ = 144 h; vacuum conditioning, V = 120 h). Some methods affected the pH (B, asphyxiation), total moisture (B, asphyxiation and D) and ash contents (B, p < 0.001). The lipid content (asphyxiation) and their oxidation levels (B, asphyxiation and D) were also affected (p < 0.001). Killing methods altered the larvae colour during freeze-drying and in the final product. Blanching appears to be the most appropriate strategy since it minimizes lipid oxidation (primary = 4.6 ± 0.7 mg cumen hydroperoxide (CHP) equivalents/kg; secondary = 1.0 ± 0.1 mg malondialdehyde/kg), reduces microbial contamination and initiates dehydration (water content = 78.1 ± 1.0%). We propose herein, an optimized protocol to kill BSF that meet the Canadian regulatory requirements of the insect production and processing industry.

Pork meat is in high demand worldwide and this is expected to increase. Pork is often raised in intensive conditions, which is conducive to the spread of infectious diseases. Vaccines, antibiotics, and other biosafety measures help mitigate the impact of infectious diseases. However, bacterial strains resistant to antibiotics are more and more frequently found in pig farms, animals, and the environment. It is now recognized that a holistic perspective is needed to sustainably fight antibiotic resistance, and that an integrated One Health approach is essential. With this in mind, this review tackles antibiotic resistance throughout the pork raising process, including their microbiome; many factors of their environment (agricultural workers, farms, rivers, etc.); and an overview of the impact of antibiotic resistance on pork meat, which is the end product available to consumers. Antibiotic resistance, while a natural process, is a public health concern. If we react, and act, collectively, it is expected to be, at least partially, reversible with judicious antibiotic usage and the development of innovative strategies and tools to foster animal health.

Black soldier fly larvae (BSFL) are good candidates for upcycling wet organic residuals. Like other unprocessed raw animal products, BSFL require processing to prevent spoilage and degradation during storage and to facilitate their use as feed ingredients. In this study, hot-air drying and freeze-drying were examined as means to ensure long-term preservation. Pre-treatments of larvae, such as puncturing, blanching (40 s) and scalding (2, 4, 6 and 8 min) in boiling water reduced drying times, most likely by affecting the integrity of the wax-coated cuticle that protects the larvae against desiccation. Overall, the larvae dried two to six times faster using hot-air compared to freeze-drying, and larvae pre-treatments were proven to effectively improve drying efficacy. Pre-treating larvae in boiling water followed by a shorter drying time with hot air was effective at reducing primary and secondary oxidation as well as darkening/browning (colour lightness, L* value) compared to the untreated control (raw-thawed) larvae. The larvae pre-treatments in boiling water also led to a significant reduction in microbial load (3.21 to 4.83 log) in the dry product compared to the control. BSFL powder, produced from grinding thawed larvae that were pre-treated for 4 min in boiling water before being dried in hot air (60 °C; 6 h), had a water activity below 0.4. This led to a relatively stable product with limited colour changes over a 30-day storage period. These processing treatments also resulted in a product with no detectable Salmonella and Escherichia coli counts ranging from 100 to 1000 cfu/g. Overall, the powdered BSFL product was deemed suitable to incorporate into pelleted feed under the current regulations in Canada.

Nisin is an antimicrobial peptide produced by Lactococcus lactis spp. lactis widely investigated for use in foods as a natural antimicrobial. However, its effective use in meat products is restricted notably by its reaction with meat constituents (including glutathione) in raw meat. The purpose of this study was to develop an encapsulation system that would optimize nisin activity when used in meat. To achieve this goal, an encapsulation in dipalmitoylphosphatidylcholine (DPPC) liposomes was developed. DPPC liposomes were formed in phosphate buffer with or without nisin. The encapsulation efficiency of nisin in liposomes was greater than 46 ± 2%. The median size of nisin-loaded liposomes was 495 nm, compared to 170 nm for empty liposomes. The liposomes containing nisin were stable for up to 7 days at 4°C but a zone of inhibition was observed afterwards. Stability of the liposome to heat was also tested and demonstrated that above 37°C nisin was released from the melted liposomes to form zones of inhibition. Activity of free and encapsulated nisin was tested in raw and cooked ground beef (71°C). Free nisin lost its activity in raw beef but DPPC-encapsulated nisin remained active and was released upon melting of the liposome during heat treatment.