Microbiology of wheat and flour milling in Australia

Berghofer, Lana; Hocking, Ailsa D.; Miskelly, Di; Jansson, Edward

doi:10.1016/s0168-1605(02)00507-x

Cited by 229 publications

(225 citation statements)

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“…Molds can produce mycotoxin and higher concentration of these organisms can cause deterioration of food and food borne illness (23). Yeast and mold counts were found to lie below the recommended limit in all samples except one sample which showed 1.0×10 6 cfu/g of yeast and mold in unpacked flour sample from local market.…”

Section: Discussionmentioning

confidence: 85%

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Determination of microbiological quality of packed and unpacked bread

2017

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Wheat and flour contain essential nutrients such as carbohydrate, minerals, fats and proteins which may aid proliferation of microorganisms in products made from cereal grains and kept under improper storage condition. This study was conducted to determine the microbial load of bread and flour sold in packed and unpacked forms by the local and super markets in Dhaka city. Socioeconomic background, awareness of the microbiological contamination, spoilage of bread and flour and hygiene status of the salespeople were also studied to determine any correlation between the contamination of bread and flour sold by local and super markets. About 20 samples of flour (n=10) and bread (n=10) were included in this study to determine the load of total heterotrophic bacteria (THB), total Staphylococcus aureus (TSA), total Enterobacteriaceae (TE), total coliforms (TC), total yeast and mold (TYM). Equal number of unpacked (local market) and packed (supermarket) bread and flour samples were included in this study. TC, TSA and THB counts were found to be 1.0 log 10 cfu/g higher in unpacked (local market) flour samples compared to those of packed (supermarket) samples. TSA counts were significantly higher in unpacked (local market) samples compared to the packed samples (p<0.05). Food handlers of both the groups did not have adequate knowledge and training on food contamination and spoilage. However, salespeople in the supermarkets were found to be more educated, experienced than those in the local markets. This study demonstrates that unpacked (local market) bread and flour are more contaminated than the packed (supermarket) samples and may pose risk of foodborne infection to consumers.

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Section: Discussionmentioning

confidence: 85%

“…Although growth of pathogenic bacteria may not be supported under such low water activity they may survive for extended periods of time (6). Cereal grains and bakery products held under improper storage conditions may aid in proliferation of various micro-organisms (7).…”

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confidence: 99%

Determination of microbiological quality of packed and unpacked bread

2017

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“…The fungal communities isolated from the surface of wheat kernels were typical of the analyzed ecological niche (Laca et al 2006;Berghofer et al 2003), and they were dominated by yeasts, followed by filamentous fungi of the genera Acremonium and Penicillium whose abundance decreased after spike inoculation with F. culmorum. In treatments with biological control, yeast communities were dominated by colonies of A. pullulans whose characteristics have been described previously (Liu et al 2009;Gniewosz and Duszkiewicz-Reinhard 2008).…”

Section: Discussionmentioning

confidence: 99%

“…Aureobasidium pullulans (de Bary) G. Arnaud is a saprotrophic fungal species commonly found in various environments, such as the leaves of crop plants (Grube et al 2011), cereal grains (Wachowska et al 2013), fruits (Tournas and Uppal Memon 2009), living quarters (Prasongsuk et al 2005), food products (Berghofer et al 2003) and animal feeds (Olstrope et al 2010). The species is characterized by high morphological plasticity, and Zalar et al (2008) divided A. pullulans strains into six morphologically and genetically different groups.…”

Section: Introductionmentioning

confidence: 99%

Antagonistic interactions between Aureobasidium pullulans and Fusarium culmorum, a fungal pathogen of winter wheat

Wachowska

Głowacka

2014

BioControl

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The effect of the biological control agent Aureobasidium pullulans (de Bary) G. Arnaud on the development of Fusarium head blight (FHB) on winter wheat and kernel contamination with fungi of the genera Fusarium, Acremonium, Cladosporium and Penicillium was analyzed in a greenhouse experiment. Scanning electron microscopy was used to evaluate the distribution of A. pullulans cells and aggregates on wheat kernels, infection structures of Fusarium culmorum (W.G. Smith) Sacc and the antagonist-pathogen interactions. Biological control with A. pullulans reduced FHB severity by 21.67 % and improved grain filling by 5.02 %, compared with the control treatment. The survival of A. pullulans was good (to 31 cells per kernel), in particular on the surface and in the crease of kernels, including in pathogen-inoculated wheat plants. A. pullulans cells firmly adhered to F. culmorum hyphae, and damaged them. In most cases, autochthonous communities of filamentous fungi of the genera Acremonium and Penicillium developed at a slower rate after kernel inoculation with the pathogen.

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“…The term "bioaerosols" refers to microorganisms, particles, gases, vapors, or fragments of biological origin (either alive or released from a living organism) which exist in the air (Berghofer et al 2003;Kodama and McGee 1986;Brasel et al 2005;Mitchell et al 2007). Research has shown that prolonged exposure to bioaerosols in indoor environments may lead to infectious disease, sick building syndrome, or organic dust toxic syndrome (Sanchez et al 1987).…”

Section: Introductionmentioning

confidence: 99%

Application of chlorine dioxide for disinfection of student health centers

Hsu

Huang

2011

Environ Monit Assess

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In Taiwan, the immediate health care requirements of students and faculty members are satisfied by on-campus medical service centers. The air quality within these centers should comply with the guidelines laid down by the Taiwan Environmental Protection Agency (EPA). Accordingly, this study performed an experimental investigation into the efficiency of various chlorine dioxide applications in disinfecting a local student health center (SHC). The air quality before and after disinfection were evaluated in terms of the bioaerosol levels of bacteria and fungi. The average background levels of bacteria and fungi before disinfection were found to be 1,142 ± 455.4 CFU/m 3 and 520 ± 442.4 CFU/m 3 , respectively. Chlorine dioxide (0.3 mg/m3 ) was applied using three different methods, namely a single, one-off application, multiple applications within a single day, and regular (daily) applications. Among the three disinfection methods, the regular application method was found to yield a high disinfection efficiency for both bacteria and fungi, i.e., 6.5 ± 0.7% and 4.2 ± 0.3%, respec- tively. The average residual bacteria and fungi levels after regular daily interval disinfection were 318.8 ± 51.5 CFU/m 3 and 254.0 ± 43.8 CFU/m 3 , respectively. Therefore, the results suggest that the air quality guidelines prescribed by the Taiwan EPA for SHCs and other healthcare facilities can best be achieved by applying chlorine dioxide at regular (daily) intervals.

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Microbiology of wheat and flour milling in Australia

Cited by 229 publications

References 1 publication

Determination of microbiological quality of packed and unpacked bread

Determination of microbiological quality of packed and unpacked bread

Antagonistic interactions between Aureobasidium pullulans and Fusarium culmorum, a fungal pathogen of winter wheat

Application of chlorine dioxide for disinfection of student health centers

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