Sterilization effect and fatty acid composition of silkworm powder (Bombyx mori L.) by heat treatment

The effect of heat treatment on the sterilization and fatty acid compositions of silkworm powder was carried out under the guidance of Ministry of Food and Drug Safety. Food borne pathogens or microorganisms including E. coli, Salmonella spp., Listeria monocytogenes, Staphylococus aureus, Clostridium perfringens and aflatoxin, were not detected. The fatty acid composition was hardly changed after the silkworm powder was treated to a high temperature of 121 ℃. The low temperature sterilization of silkworm powder at 63 ℃ decreased the concentration of E. coli while high temperature sterilization at 121 ℃ has found no traces of microorganism. © 2019 The Korean Society of Sericultural Sciences Int. J. Indust. Entomol. 39(1), 39-44 (2019)