Data for: Data on mopane worm (Imbrasia belina) microorganisms from Limpopo Province, South Africa

This study highlighted that mopane worms at point-of-sale is a potential vehicle for foodborne pathogens, and showed that E.coli and K. pneumoniae may survive the techniques used during worm processing. This study further argues that, dried worms are the most economical due to the easy way of preserving worms with no appreciable loss of its nutritional qualities. In addition, because of their hard and dry texture, there is a reduced number and types of microorganisms that can thrive on them. When compared to the microflora of field processed worms and sun dried, the outcome of this study points to the imperativeness of good sanitary practices during the drying period of worms. In addition, the habit of displaying the dried worms in dirty containers or heaping carelessly on the floor in unventilated areas should be discouraged. There is, however, the need for further investigation on the processing, handling, storage and nutritional qualities of dried mopane worms with a view of finding the actual sources of contamination.

本研究表明，销售终端的莫帕尼蠕虫（mopane worms）是食源性致病菌的潜在传播媒介，且证实大肠杆菌（E. coli）与肺炎克雷伯菌（K. pneumoniae）可在蠕虫加工的工艺条件下存活。本研究进一步指出，干燥莫帕尼蠕虫最为经济实惠，因其保存方式简便，且不会造成其营养品质的显著流失。此外，由于其质地坚硬干燥，可在其上定植增殖的微生物数量与种类均有所减少。相较于田间加工及日晒干燥的莫帕尼蠕虫的微生物区系，本研究结果表明，在蠕虫干燥阶段落实良好卫生操作规范至关重要。此外，应杜绝将干燥莫帕尼蠕虫置于不洁容器中陈列，或在通风不良区域随意堆放在地面的行为。不过，仍需针对干燥莫帕尼蠕虫的加工、处理、储存及营养品质展开进一步研究，以明确其污染的真正来源。