Quality Evaluation of Flaxseed for Food Use Specifications

Abstract

A Northern Great Plains regional survey of microbiological loads in flaxseed was completed for years 2008 and 2009. Effects of cleaning flaxseed on microbial loads including aerobic plate counts (APCs), mold counts (MCs) yeast counts (YCs), coliform counts (CCs), Escherichia coli counts, and Enterobacteriaceae counts (ECs) were determined. Chemical analyses including oil and linolenic acid -ALA indicated that all flaxseed had near normal oil content. This was the first reported survey for flaxseed. The pre-cleaned flaxseed had an average of 5.7 ± 0.1, 4.1 ± 0.2, 4.5 ± 0.2, 3.6 ± 0.1, and 3.0 ± 0.1 log colony forming units (CFU) g -1 of APC, CC, EC, YC and MC respectively. All counts were higher than those for cleaned seed. No E. coli was detected. The North Dakota-West (ND-W) region flaxseed had higher MC when compared to Canada, ND-North East (ND-NE) and ND-South East (ND-SE) region flaxseed. For APC, the counts were higher in flaxseed from Canada when compared to North Dakota. Cleaning the flaxseed should be considered an important step in reducing the microbial counts and also for maintaining high quality flaxseed.

Hygyenic-sanitary evaluation of flaxseed flour of the Metropolitan Region of Recife (RMR)/ Avaliação higiênico-sanitária de farinha de linhaça da Região Metropolitana do Recife

“…The total coliform concentration in the samples ranged from <1 to 4.17 log10 CFU/g. It was found higher levels than those obtained by Oliveira et al (2015), with an average of 1.86 log10 CFU/g; Novello and Pollonio (2012), with an average of 0.89 log10 CFU/g and better results than those found by Vegi, Wolf-Hall and Hall. (2017) with an average of 4.1 log10 CFU/g.…”

Microbial and Chemical Shelf‐Life of Vacuum Steam‐Pasteurized Whole Flaxseed and Milled Flaxseed

“…Flaxseed may be consumed in its raw form or used as an ingredient in other foods, such as salads, soups, muffins, bread, macaroni, spaghetti, and energy snack bars (Lee, Manthey, & Hall, 2003;Manthey, Lee, & Hall, 2002;Mridula, Singh, & Barnwal, 2013;Singh, Mridula, Rehal, & Barnwal, 2011). However, there can be naturally occurring microorganisms or even pathogens on flaxseed or milled flaxseed (Vegi, Wolf-Hall, & Hall, 2017). Flaxseed in its raw form may pose a risk to human health due to possible microbial contamination.…”