Table 6.
Changes in microorganisms of cr icket powder with different processing conditions

Microorganism	Processing (log CFU/g)
	Control	LP1)	Hot-air2)	Roasting3)	Frying4)
Total aerobic count	7.64±0.01	7.32±0.02	6.92±0.04	5.41±0.00	5.23±0.32
Coliform count	ND5)	ND	ND	ND	ND
Escherichia coli count	ND	ND	ND	ND	ND
Salmonella spp. count	ND	ND	ND	ND	ND

Lyophilization process.
Hot-air process (90°C for 7 hr).
Roasting process (160°C for 40 min).
Frying process (180°C for 30 sec).
Not detected.