The Director of the Division Consumer & Safety Division of the Netherlands Food and Consumer Product Safety Authority has asked the Director of the Office for Risk Assessment & Research (BuRO) for details of the chemical, microbiological and parasitological risks of consuming heat-treated and non-heat-treated insects. Conclusions: 1. To meet the proposed process hygiene criteria (as applicable to the raw materials used in meat preparations), insects must be heated before being frozen and freeze dried. 2. The chemical, microbiological and parasitological risks of consuming insects can be sufficiently well controlled through the use of adequate production methods. 3. The possibility cannot be excluded that, after eating whole insects or insect protein, sensitive individuals may experience sensitisation and allergic reactions (including severe allergic reactions). 4. One potential occupational risk for the staff of insect rearing facilities is that they might develop hypersensitivity or allergic ... : NL; en; vwaefsafocalpoint@vwa.nl ...