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Answers
Answer:
Jump to Foods Associated with Foodborne Illness - Raw foods of animal origin, that is, raw meat and ... in the field, or unclean water is used for washing the produce. ... fruit) they can pass the illness to other people. ... water contaminated by disease-causing ... your risk of acquiring norovirus infection
Explanation:
Answer:
The practice of eating insects (Box 1.1) is known as entomophagy. Many animals,
such as spiders, lizards and birds, are entomophagous, as are many insects. People
throughout the world have been eating insects as a regular part of their diets for millennia.
Although this practice should be specified as human entomophagy, throughout this
What are insects?
The word insect derives from the Latin word insectum, meaning “with a notched or
divided body”, literally “cut into sections”, from the fact that insects’ bodies have three
parts. Pliny the Elder created the word, translating the Greek word ἔντομος (entomos) or
insect (as in entomology, which was Aristotle’s term for this class of life), also in reference
to their “notched” bodies. The term was first documented in English in 1601 in Holland’s
translation of Pliny (Harpe and McCormack, 2001).
Insects are a class of animals within the arthropod group that have a chitinous
exoskeleton, a three-part body (head, thorax and abdomen), three pairs of jointed legs,
compound eyes and two antennae. They are among the most diverse groups of animals
on the planet: there are more than 1 million described species, which is more than half of
all known living organisms. The total number of species is estimated at 6–10 million, and
the class potentially represents over 90 percent of the differing animal life forms on Earth.
Insects may be found in nearly all environments, although only a small number of species
occur in the oceans, a habitat dominated by another arthropod group, the crustaceans.
Insect facts:
2 Edible insects: future prospects for food and feed security
This publication also covers other arthropod species eaten by humans, such as spiders
and scorpions, which, taxonomically speaking, are not insects.
• Health:
- Insects are healthy, nutritious alternatives to mainstream staples such as chicken,
pork, beef and even fish (from ocean catch).
- Many insects are rich in protein and good fats and high in calcium, iron and zinc.
- Insects already form a traditional part of many regional and national diets.
• Environmental:
- Insects promoted as food emit considerably fewer greenhouse gases (GHGs) than
most livestock (methane, for instance, is produced by only a few insect groups,
such as termites and cockroaches).
- Insect rearing is not necessarily a land-based activity and does not require
landclearing to expand production. Feed is the major requirement for land.
- The ammonia emissions associated with insect rearing are also far lower than
those linked to conventional livestock, such as pigs.
- Because they are cold-blooded, insects are very efficient at converting feed into
protein (crickets, for example, need 12 times less feed than cattle, four times less
feed than sheep, and half as much feed as pigs and broiler chickens to produce
the same amount of protein).
- Insects can be fed on organic waste streams.
• Livelihoods (economic and social factors):
- Insect harvesting/rearing is a low-tech, low-capital investment option that offers
entry even to the poorest sections of society, such as women and the landless.
- Minilivestock offer livelihood opportunities for both urban and rural people.
- Insect rearing can be low-tech or very sophisticated, depending on the level
of investment.