Food safety hazards associated with ready-to-bake cookie dough and its ingredients

Wu, Shuang; Ricke, Steven C.; Schneider, Keith R.; Ahn, Soohyoun

doi:10.1016/j.foodcont.2016.10.010

Cited by 23 publications

(26 citation statements)

References 104 publications

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“…Instead of raw gluten, AI-rich and AI-poor cereal foods should be selected for glutenchallenge trials, as judged by enzyme inhibition assays. Eating raw flour or uncooked dough is not recommended because it is linked to the outbreaks of foodborne microbial pathogens (McCallum et al, 2013;Wu et al, 2017). According to our data, presence of high AI activity in wheat would be another reason for avoiding the consumption of raw gluten, flour or dough.…”

Section: Safety Issues Regarding Ai Activity In Wheat Flour and Glutenmentioning

confidence: 82%

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Inhibitory activity towards human α‐amylase in wheat flour and gluten

Gélinas

Gagnon

2017

Int J of Food Sci Tech

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Summary Wheat α‐amylase inhibitors (AI) have been targeted as potential triggers of noncoeliac gluten or wheat sensitivity (NCGS). The aim of this study was to determine AI activity towards α‐amylase from human source in wheat cultivars. Contrary to barley, buckwheat, or oats, high level of AI activity was found in wheat and, to a lesser extent, rye. AI activity (mean IC50 = 137 μg mL−1) did not vary with respect to ancient or recently developed wheat cultivars. Vital wheat gluten had very high and heat‐stable AI activity (mean IC50 = 23 μg mL−1), higher than wheat starch (˃10 000 μg mL−1) or acarbose (40 μg mL−1), a medication for the management of hyperglycaemia and potentially causing digestive disorders due to the accumulation of undigested carbohydrates in the intestine. Data suggest that eating raw wheat gluten, flour or dough could pose a health risk.

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Section: Safety Issues Regarding Ai Activity In Wheat Flour and Glutenmentioning

confidence: 82%

“…Eating raw flour or uncooked dough is not recommended because it is linked to the outbreaks of foodborne microbial pathogens (McCallum et al ., ; Wu et al ., ). According to our data, presence of high AI activity in wheat would be another reason for avoiding the consumption of raw gluten, flour or dough.…”

Section: Discussionmentioning

confidence: 97%

Inhibitory activity towards human α‐amylase in wheat flour and gluten

Gélinas

Gagnon

2017

Int J of Food Sci Tech

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“…; Wu et al . ). In addition, Salmonella entry and contamination during food production can occur at any step including in fresh produce fields and in animal feed (Pillai and Ricke ; Maciorowski et al .…”

Section: Introductionmentioning

confidence: 97%

Molecular‐based identification and detection ofSalmonellain food production systems: current perspectives

et al. 2018

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Salmonella remains a prominent cause of foodborne illnesses and can originate from a wide range of food products. Given the continued presence of pathogenic Salmonella in food production systems, there is a consistent need to improve identification and detection methods that can identify this pathogen at all stages in food systems. Methods for subtyping have evolved over the years, and the introduction of whole genome sequencing and advancements in PCR technologies have greatly improved the resolution for differentiating strains within a particular serovar. This, in turn, has led to the continued improvement in Salmonella detection technologies for utilization in food production systems. In this review, the focus will be on recent advancements in these technologies, as well as potential issues associated with the application of these tools in food production. In addition, the recent and emerging research developments on Salmonella detection and identification methodologies and their potential application in food production systems will be discussed.

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“…Since 2016, reports of the presence of STEC in contaminated flour have been published (CDC 2016;Gieraltowski et al 2017;Wu et al 2017). A U.S. company initiated a voluntary recall of wheat flour and products contaminated with STEC O121 and O26 (CDC 2016).…”

Section: Introductionmentioning

confidence: 99%

“…As wheat and rye flour is a stable food, the very high number of servings may pose a risk of ingesting undercooked flour. (Gilbert et al 2010;Neil et al 2012;Gieraltowski et al 2017;Wu et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Detection and isolation of Shiga-Toxin producing Escherichia coli in flour in Germany between 2014 and 2017

Mäde

Geuthner

Imming

et al. 2017

J Consum Prot Food Saf

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Official control samples of wheat and rye flour were analyzed for the presence of Shiga-toxin producing Escherichia coli (STEC) in 25 g. The detection procedure was based on enrichment in buffered peptone water and Tryptone Bile X-Glucuronide agar, followed by multiplex real-time PCR with an internal positive control. Positive samples were sub-cultured for strain isolation by a two-step procedure. In the first step, ten colonies were picked from each plate, pooled, and analyzed by real-time PCR. In addition, a bacterial material from the part with heavy growth was analyzed. If the 1st isolation attempt failed, in a second step all colonies from molecular positive plates were picked, sub-cultured, pooled and analyzed. 39% of test samples were positive by real-time PCR. STEC was isolated from 17 test samples corresponding to 19%. Molecular detection is linked to the presence of quantifiable numbers of E. coli, whereas the grain species did not have an influence. There is a non-significant correlation with some mills indicating some technological or hygienic problems in those facilities. Increasing the number of subsamples did improve the detection rate. Our findings show the frequent presence of STEC in flour in Germany.

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Food safety hazards associated with ready-to-bake cookie dough and its ingredients

Cited by 23 publications

References 104 publications

Inhibitory activity towards human α‐amylase in wheat flour and gluten

Inhibitory activity towards human α‐amylase in wheat flour and gluten

Molecular‐based identification and detection ofSalmonellain food production systems: current perspectives

Detection and isolation of Shiga-Toxin producing Escherichia coli in flour in Germany between 2014 and 2017

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