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Reduction in pathogenic load of wheat by tempering with saline organic acid solutions at different seasonal temperatures. Int J Food Microbiol 2019; 313:108381. [PMID: 31670167 DOI: 10.1016/j.ijfoodmicro.2019.108381] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Revised: 08/21/2019] [Accepted: 10/02/2019] [Indexed: 01/16/2023]
Abstract
As a raw agricultural commodity, wheat is exposed to microbial contamination; therefore, enteric pathogens may be among its microbiota creating a food safety risk in milled products. This research evaluates (1) the effectiveness of organic acids dissolved in saline solutions to reduce the counts of pathogenic microorganisms in soft and hard wheat, and also investigates the effect of seasonal temperature on (2) survivability of pathogens in wheat kernels and on (3) pathogen inactivation during tempering with saline organic acid solutions. Wheat samples were inoculated with cocktails of either 5 serovars of Salmonella enterica, 5 E. coli O157:H7 or 6 non-O157 Shiga toxin-producing E. coli (STEC) strains to achieve a concentration of ~7 log CFU/g. Inoculated samples were allowed to stand for 7-days at temperatures (2.0, 10.8, 24.2, 32 °C) corresponding to those experienced during winter, spring/fall, and summer (average and maximum) in the main wheat growing regions in the state of Nebraska, USA. Besides water, solutions containing acid (acetic or lactic 2.5% or 5.0% v/v) and NaCl (~26% w/v) were used for tempering the wheat to 15.0% (soft) and 15.5% (hard) moisture at the different seasonal temperatures. The survival of pathogenic microorganisms throughout the resting period, and before and after tempering was analyzed by plating samples on injury-recovery media. The survival rate of pathogenic microorganisms on wheat kernels was higher at temperatures experienced during the winter (2.0 °C) and spring/fall (10.8 °C) months. Regardless of tempering temperature, the initial pathogen load was reduced significantly by all solutions when compared to the control tempered with water (P ≤ .05). The combination of lactic acid (5.0%) and NaCl was the most effective treatment against Salmonella enterica, E. coli O157:H7 and non-O157 STEC, with average reduction values of 1.8, 1.8 and 1.6 log CFU/g for soft wheat and 2.6, 2.4 and 2.4 log CFU/g for hard wheat, respectively. Implementation of organic acids and NaCl in tempering water may have the potential to reduce the risk of pathogen contamination in milled products.
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Sabillón L, Stratton J, Rose D, Bianchini A. Effect of saline organic acid solutions applied during soft wheat tempering on microbial load and flour functionality. Cereal Chem 2019. [DOI: 10.1002/cche.10210] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Luis Sabillón
- Department Food Science and Technology University of Nebraska‐Lincoln Lincoln NE USA
- The Food Processing Center University of Nebraska‐Lincoln Lincoln NE USA
| | - Jayne Stratton
- Department Food Science and Technology University of Nebraska‐Lincoln Lincoln NE USA
- The Food Processing Center University of Nebraska‐Lincoln Lincoln NE USA
| | - Devin Rose
- Department Food Science and Technology University of Nebraska‐Lincoln Lincoln NE USA
- Department of Agronomy and Horticulture University of Nebraska‐Lincoln Lincoln NE USA
| | - Andréia Bianchini
- Department Food Science and Technology University of Nebraska‐Lincoln Lincoln NE USA
- The Food Processing Center University of Nebraska‐Lincoln Lincoln NE USA
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Myoda SP, Gilbreth S, Akins-Leventhal D, Davidson SK, Samadpour M. Occurrence and Levels of Salmonella, Enterohemorrhagic Escherichia coli, and Listeria in Raw Wheat. J Food Prot 2019; 82:1022-1027. [PMID: 31121107 DOI: 10.4315/0362-028x.jfp-18-345] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
HIGHLIGHTS Prevalence of Salmonella and E. coli in raw wheat emphasizes the need to cook wheat products. 3,891 grain samples were tested for E. coli and Salmonella; 1,285 were tested for Listeria. Of wheat berries sampled, 0.44% were positive for E. coli and 1.23% were positive for Salmonella. Salmonella diversity was high, indicating various animal sources that are difficult to prevent. Cooking wheat products is the best preventative measure against foodborne illness from wheat.
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Affiliation(s)
- Samuel P Myoda
- 1 IEH Laboratories & Consulting Group, 15300 Bothell Way N.E., Lake Forest Park, Washington 98155
| | - Stefanie Gilbreth
- 2 The WhiteWave Foods Company, 1225 Seventeenth Street, Suite 1000, Denver, Colorado 80202
| | | | - Seana K Davidson
- 1 IEH Laboratories & Consulting Group, 15300 Bothell Way N.E., Lake Forest Park, Washington 98155
| | - Mansour Samadpour
- 1 IEH Laboratories & Consulting Group, 15300 Bothell Way N.E., Lake Forest Park, Washington 98155
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Los A, Ziuzina D, Bourke P. Current and Future Technologies for Microbiological Decontamination of Cereal Grains. J Food Sci 2018; 83:1484-1493. [PMID: 29799123 DOI: 10.1111/1750-3841.14181] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2018] [Revised: 04/07/2018] [Accepted: 04/10/2018] [Indexed: 11/26/2022]
Abstract
Cereal grains are the most important staple foods for mankind worldwide. The constantly increasing annual production and yield is matched by demand for cereals, which is expected to increase drastically along with the global population growth. A critical food safety and quality issue is to minimize the microbiological contamination of grains as it affects cereals both quantitatively and qualitatively. Microorganisms present in cereals can affect the safety, quality, and functional properties of grains. Some molds have the potential to produce harmful mycotoxins and pose a serious health risk for consumers. Therefore, it is essential to reduce cereal grain contamination to the minimum to ensure safety both for human and animal consumption. Current production of cereals relies heavily on pesticides input, however, numerous harmful effects on human health and on the environment highlight the need for more sustainable pest management and agricultural methods. This review evaluates microbiological risks, as well as currently used and potential technologies for microbiological decontamination of cereal grains.
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Affiliation(s)
- Agata Los
- Food and Health Research Centre, School of Food Science and Environmental Health, Dublin Inst. of Technology, Dublin 1, Ireland
| | - Dana Ziuzina
- Food and Health Research Centre, School of Food Science and Environmental Health, Dublin Inst. of Technology, Dublin 1, Ireland
| | - Paula Bourke
- Food and Health Research Centre, School of Food Science and Environmental Health, Dublin Inst. of Technology, Dublin 1, Ireland
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Piemontese L, Messia MC, Marconi E, Falasca L, Zivoli R, Gambacorta L, Perrone G, Solfrizzo M. Effect of gaseous ozone treatments on DON, microbial contaminants and technological parameters of wheat and semolina. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:760-771. [PMID: 29279049 DOI: 10.1080/19440049.2017.1419285] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Deoxynivalenol (DON) is an important mycotoxin produced by several species of Fusarium. It occurs often in wheat grain and is frequently associated with significant levels of its modified form DON-3-glucoside (DON-3-Glc). Ozone (O3) is a powerful disinfectant and oxidant, classified as GRAS (Generally Recognised As Safe), that reacts easily with specific compounds including the mycotoxins aflatoxins, ochratoxin A, trichothecenes and zearalenone. It degrades DON in aqueous solution and can be effective for decontamination of grain. This study reports the efficacy of gaseous ozone treatments in reducing DON, DON-3-Glc, bacteria, fungi and yeasts in naturally contaminated durum wheat. A prototype was used to dispense ozone continuously and homogeneously at different concentrations and exposure time, in 2 kg aliquots of durum wheat. The optimal conditions, which do not affect chemical and rheological parameters of durum wheat, semolina and pasta, were identified (55 g O3 h-1 for 6 h). The measured mean reductions of DON and DON-3-Glc in ozonated wheat were 29% and 44%, respectively. Ozonation also produced a significant (p < 0.05) reduction of total count (CFU/g) of bacteria, fungi and yeasts in wheat grains.
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Affiliation(s)
- Luca Piemontese
- a National Research Council (CNR), Institute of Sciences of Food Production (ISPA) , Bari , Italy.,c Department of Pharmacy-Pharmaceutical Science , University of Bari "Aldo Moro" , Bari , Italy
| | - Maria Cristina Messia
- b Department of Agricultural, Environmental and Food Sciences , University of Molise , Campobasso , Italy
| | - Emanuele Marconi
- b Department of Agricultural, Environmental and Food Sciences , University of Molise , Campobasso , Italy
| | - Luisa Falasca
- b Department of Agricultural, Environmental and Food Sciences , University of Molise , Campobasso , Italy
| | - Rosanna Zivoli
- a National Research Council (CNR), Institute of Sciences of Food Production (ISPA) , Bari , Italy
| | - Lucia Gambacorta
- a National Research Council (CNR), Institute of Sciences of Food Production (ISPA) , Bari , Italy
| | - Giancarlo Perrone
- a National Research Council (CNR), Institute of Sciences of Food Production (ISPA) , Bari , Italy
| | - Michele Solfrizzo
- a National Research Council (CNR), Institute of Sciences of Food Production (ISPA) , Bari , Italy
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Lee MJ, Kim MJ, Kwak HS, Lim ST, Kim SS. Effects of ozone treatment on physicochemical properties of Korean wheat flour. Food Sci Biotechnol 2017; 26:435-440. [PMID: 30263561 PMCID: PMC6049456 DOI: 10.1007/s10068-017-0059-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 12/16/2016] [Accepted: 12/29/2016] [Indexed: 10/19/2022] Open
Abstract
The objective of this study was to investigate the effects of ozone treatment on the physicochemical properties of Korean wheat flour. Wheat flour samples were treated with ozone gas at 120 ppm for 15, 30, 45, and 60 min. Color b value, pH, and mold of flour decreased as exposure time to ozone increased. The water absorption index, peak viscosity, and final viscosity of flour increased by ozone treatment. Photomicrographs of flour suspensions under polarized light showed granules tended to lose birefringence owing to ozone during swelling. The result of SDS-PAGE showed that the intensity of protein bands at low molecular weights slightly increased in ozone-treated flours compared to the intensity in the control flour. The results of this study showed ozone gas affected the starch and protein of wheat flour, suggesting a need for further investigation on structural changes in starch and protein by ozone.
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Affiliation(s)
- Min Jung Lee
- Research Group of Cognition and Sensory Perception, Korea Food Research Institute, Seongnam, Gyeonggi, 13539 Korea
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Korea
| | - Mi Jeong Kim
- Research Group of Cognition and Sensory Perception, Korea Food Research Institute, Seongnam, Gyeonggi, 13539 Korea
| | - Han Sub Kwak
- Research Group of Cognition and Sensory Perception, Korea Food Research Institute, Seongnam, Gyeonggi, 13539 Korea
| | - Seung-Taik Lim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Korea
| | - Sang Sook Kim
- Research Group of Cognition and Sensory Perception, Korea Food Research Institute, Seongnam, Gyeonggi, 13539 Korea
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Sabillón L, Stratton J, Rose DJ, Flores RA, Bianchini A. Reduction in Microbial Load of Wheat by Tempering with Organic Acid and Saline Solutions. Cereal Chem 2016. [DOI: 10.1094/cchem-05-16-0153-r] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Luis Sabillón
- Department Food Science and Technology, University of Nebraska–Lincoln, Lincoln, NE 68588-6205, U.S.A
- The Food Processing Center, University of Nebraska–Lincoln, Lincoln, NE 68588-6205, U.S.A
| | - Jayne Stratton
- Department Food Science and Technology, University of Nebraska–Lincoln, Lincoln, NE 68588-6205, U.S.A
- The Food Processing Center, University of Nebraska–Lincoln, Lincoln, NE 68588-6205, U.S.A
| | - Devin J. Rose
- Department Food Science and Technology, University of Nebraska–Lincoln, Lincoln, NE 68588-6205, U.S.A
- Department of Agronomy and Horticulture, University of Nebraska–Lincoln, Lincoln, NE 68583-0915, U.S.A
| | - Rolando A. Flores
- Department Food Science and Technology, University of Nebraska–Lincoln, Lincoln, NE 68588-6205, U.S.A
- The Food Processing Center, University of Nebraska–Lincoln, Lincoln, NE 68588-6205, U.S.A
| | - Andréia Bianchini
- Department Food Science and Technology, University of Nebraska–Lincoln, Lincoln, NE 68588-6205, U.S.A
- The Food Processing Center, University of Nebraska–Lincoln, Lincoln, NE 68588-6205, U.S.A
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Pal P, Kaur P, Singh N, Kaur A, Misra N, Tiwari BK, Cullen PJ, Virdi AS. Effect of nonthermal plasma on physico-chemical, amino acid composition, pasting and protein characteristics of short and long grain rice flour. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.019] [Citation(s) in RCA: 73] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Rose DJ, Bianchini A, Martinez B, Flores RA. Methods for Reducing Microbial Contamination of Wheat Flour and Effects on Functionality. CEREAL FOOD WORLD 2012. [DOI: 10.1094/cfw-57-3-0104] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. J. Rose
- Department of Food Science & Technology, University of Nebraska, Lincoln, NE, U.S.A
| | - A. Bianchini
- Department of Food Science & Technology, The Food Processing Center, University of Nebraska, Lincoln, NE, U.S.A
| | - B. Martinez
- Department of Food Science & Technology, The Food Processing Center, University of Nebraska, Lincoln, NE, U.S.A
| | - R. A. Flores
- Department of Food Science & Technology, The Food Processing Center, University of Nebraska, Lincoln, NE, U.S.A
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Dhillon B, Wiesenborn D, Sidhu H, Wolf-Hall C. Improved Microbial Quality of Buckwheat using Antimicrobial Solutions in a Fluidized Bed. J Food Sci 2012; 77:E98-103. [DOI: 10.1111/j.1750-3841.2012.02646.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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