Impact of Chlorinated Water on Pathogen Inactivation during Wheat Tempering and Resulting Flour Quality

Lin, Yawei; Şimşek, Şenay; Bergholz, Teresa M.

doi:10.4315/jfp-22-076

Cited by 11 publications

(1 citation statement)

References 24 publications

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“…Pre-and post-milling treatment options for reducing the microbial load in flours prior to retail purchase can include the use of tempering agents, heat (both dry and steam), irradiation, and ozone [15][16][17]. Unfortunately, treatment efficacy can vary [18][19][20], and some treatments may result in decreased product quality. For example, addition of acidified water to flour can effectively limit microbial growth and survival, but its addition may negatively impact the sensory quality of the flour [20].…”

Section: Introductionmentioning

confidence: 99%

Persistence comparison of two Shiga-toxin producing Escherichia coli (STEC) serovars during long-term storage and thermal inactivation in various wheat flours

Hines,

Jurkiw,

Nguyen

et al. 2024

PLoS ONE

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Foodborne outbreaks associated with Shiga toxin-producing Escherichia coli (STEC) contaminated wheat flour have been an increasing food safety concern in recent decades. However, there is little literature aimed at investigating the impact of different flour types on the persistence of STEC during storage and thermal inactivation. Therefore, two serovars of STEC, O121 and O157, were selected to inoculate each of five different types of common wheat flours: whole wheat, bleached, unbleached, bread, and self-rising. Inoculated flours were examined for the stability of STEC during storage for up to 42 days at room temperature (RT) and aw ~0.56. Additionally, the thermal resistance of O121 and O157 under isothermal conditions at 60, 70, 80, and 90°C was analyzed for the inoculated flours. STEC storage persistence at RT was generally not affected by flour type, however, decreases of 1.2 and 2.4 log CFU/day within whole wheat flour for O121 and O157, respectively, were significantly lower than other flours. Though few differences were identified in relation to flour type, O121 exhibited significantly better survival rates than O157 during both equilibrium and storage periods. Compared to an approximate 6 log reduction in the population of O157, O121 population levels were reduced by a significantly lower amount (~3 log) during the entire storage period at RT. At each isothermal temperature, the impact of flour type on the thermal resistance capabilities of O121 or O157 was not a significant factor and resulted in similar survival curves regardless of serovar. Instead of exhibiting linear survival curves, both O121 and O157 displayed nonlinear curves with some shoulder/tail effect. Similar for both O121 and O157, the predicted decimal reduction time (D-value) decreased from approximately 25 min to around 8 min as the isothermal temperature increased from 60°C to 90°C. Results reported here can contribute to risk assessment models concerning contamination of STEC in wheat flour and add to our understanding of the impacts of flour type and STEC serovar on desiccation stability during storage and isothermal inactivation during thermal treatment.

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Section: Introductionmentioning

confidence: 99%

Persistence comparison of two Shiga-toxin producing Escherichia coli (STEC) serovars during long-term storage and thermal inactivation in various wheat flours

Hines,

Jurkiw,

Nguyen

et al. 2024

PLoS ONE

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Effects of plasma‐activated water and mild heating on Escherichia coli inactivation during wheat tempering and flour quality

Rivera,

Wang,

Doddabematti Prakash

et al. 2024

Cereal Chem

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Background and ObjectivesHeat treatment, as a pathogen reduction step, could compromise flour quality. Plasma‐activated water (PAW) is a novel pathogen reduction treatment for foods. Combining these treatments could improve pathogen inactivation during wheat tempering and maintain flour quality. This study evaluated the effects of PAW and mild heating on Escherichia coli inactivation during wheat tempering and wheat flour quality.FindingsE. coli was inoculated into wheat grains at 6.0 ± 0.1 log CFU/g. A 5‐log reduction was achieved after 6 h of tempering with PAW and heating (55°C), whereas 12 h were needed when using heating and deionized water (DI). Tempering with DI (control) and PAW alone only produced a 1‐log reduction after 24 h. The PAW and PAW + heat tempering treatments produced flours with comparable yield, physicochemical, dough rheology, and bread characteristics compared to the control treatment.ConclusionMild heating and PAW tempering demonstrated a synergistic effect as it produced greater E. coli reductions at shorter tempering times compared to the individual treatments. The hurdle approach used in this study did not compromise flour quality.Significance and NoveltyThe demonstrated hurdle approach can be a viable pathogen mitigation step in wheat milling which could help improve food safety of wheat‐based foods.

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Unit operations in wheat processing

Doddabematti Prakash,

Rivera,

Siliveru

2024

Unit Operations in Food Grain Processing

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Impact of Chlorinated Water on Pathogen Inactivation during Wheat Tempering and Resulting Flour Quality

Cited by 11 publications

References 24 publications

Persistence comparison of two Shiga-toxin producing Escherichia coli (STEC) serovars during long-term storage and thermal inactivation in various wheat flours

Persistence comparison of two Shiga-toxin producing Escherichia coli (STEC) serovars during long-term storage and thermal inactivation in various wheat flours

Effects of plasma‐activated water and mild heating on Escherichia coli inactivation during wheat tempering and flour quality

Unit operations in wheat processing

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