Arachnids, myriapods, amphibians, and molluscs: Edible species, nutritional value, and safety concerns

Like insects, arachnids and myriapods have a long history of traditional consumption in many regions of the world. This review presents a comprehensive list of edible arachnids, myriapods, amphibians, and mollusks, along with available information on their nutritional value and food safety. Besides their medicinal properties, arachnids and myriapods are also nutritionally valuable and may contribute to addressing malnutrition. However, a major drawback is that many species produce potent toxins and venoms, highlighting the importance of identifying edible species and ensuring their proper preparation. In addition, limited data is available regarding the chemical risks associated with wild-caught animals, posing a potential threat to consumer safety. Amphibians and molluscs, such as frogs and snails, are very popular culinary delicacies. With few exceptions, frogs and snails are non-toxic, nutritious, easy to collect, and easy to farm, which makes them perfect addition for the food industry. They require minimal food and water, making them cost-effective to farm and a viable nutrition source for low-income populations. Snails are highly nutritious, particularly rich in minerals. However, similar to arachnids and myriapods, proper preparation, such as boiling, is essential before consumption, as some snails and frogs may harbor pathogenic microorganisms. Although arachnids, myriapods, amphibians, and mollusks are nutritious, providing essential proteins, amino acids, and minerals, they are not widely accepted by some consumers, primarily due to concerns about illness or poisoning. To increase acceptability and integrate them into everyday diets, more research is needed to determine the most important safety risks, develop effective prevention strategies, and optimize preparation methods. Ensuring consumer safety through such research would increase confidence and encourage the consumption of these unconventional food sources.