How to ensure quality control when cooking with or eating crickets?
As no one is answering, I can only give you anecdotal evidence from back when I was still working in Africa:

Insects were always fried live except for honey ants¹ and something the locals called  butterworms².  

Frying makes sense as:


frying is done at a higher temperature than boiling 
these critters are too small to be roasted
you're sure of the freshness 
any and all diseases they might carry would be surely killed. 



Note¹: These were "popped" like pop corn, but without any fat: just thrown in an earthenware jug that had been sitting in charcoal for a while before any ants were thrown in. (These were the only insects I ever actually liked)
Note²: These were beheaded by biting their head off and then their internals smeared over a piece of unleavened bread-like substance made from manioc. (Nope: didn't try those; too gross even for me)