Pathogens control on wheat and wheat flour: A review

Abstract

Background and objectives Awareness toward the microbial quality of wheat has been raised due to the foodborne illness and outbreaks associated with contaminated wheat flour. The objective is to describe the studied strategies to control the potential hazardous pathogens in wheat grain and wheat flour. Findings Before the dry milling process, adding antimicrobial agents to the tempering water has been considered. To preserve gluten integrity and functionality, nonthermal technologies have been explored. Traditional thermal food decontamination methods have also been tested. Conclusions Bacterial and mold load reductions from >1 to >5 log CFU/g have been achieved with tempering agents, without compromising flour functionality. From the nonthermal technologies, pulsed light treatments reduced Salmonella load on flour, while cold plasma was effective versus fungal conidia on grain. Regarding thermal technologies, the vacuum steam treatment reduced Escherichia coli and Salmonella populations on grain without affecting flour properties. Radio frequency heating was also effective to reduce Salmonella load on flour, but its impact on functionality was not reported. Significance and novelty Most of the decontamination methods have been tested on wheat grain. If a significant microbial load reduction is achieved, further flour contamination can be prevented. However, flour decontamination methods should continue to be explored, without compromising flour functionality.

Toxicidad aguda oral y actividad antioxidante de la harina de las semillas de teosinte (Diion mejiae)

“…tioxidante, en este estudio en particular, se utilizó el método DPPH. Se eligió la técinca del DPPH por ser uno de los más apropiados y reportados en la literatura [13][14][15] .…”

Draft Genome Sequences of Salmonella enterica subsp. diarizonae Serotype IIIb_61:I,v:1,5,(7) Strains Isolated from Wheat Grains

“…Wheat grains are a raw commodity and can be contaminated during preharvest, harvest, transportation, and storage and at milling ( 1 – 3 ). The interest in the microbiological safety of wheat grains is because foodborne illness outbreaks linked to wheat flour have been reported ( 2 ). Salmonella illnesses linked to wheat flour have been reported in the United States and other countries ( 4 – 6 ).…”

Quality analysis of all‐purpose wheat flour pasteurized with radiofrequency‐assisted hot air heating

“…Extensive studies have proven the high microbial inactivation efficacy of RF heating in processing wheat flour (Liu, Ozturk, et al, 2018; Magallanes López & Simsek, 2021; Villa‐Rojas et al, 2017; Xu et al, 2018; Xu et al, 2019), but little research has focused on the effect of RF heating on the quality and functionality of flour. Saka et al (2021) evaluated the effect of RF processing on the sedimentation value, falling number, phenolic content, antioxidant activity, and farinograph and extensograph properties of white and whole wheat flours and found that the RF process did not cause a significant change in the physicochemical and rheological properties.…”