Effects of acidic water tempering and heat treatment on the Shiga toxin‐producing Escherichia coli (O121 and O26) load of wheat during tempering and its impact on wheat flour quality

2021 ◽  
Author(s):  
Jared Rivera ◽  
Randall K. Phebus ◽  
Shivaprasad D.P ◽  
Kaliramesh Siliveru
Keyword(s):  
Escherichia Coli ◽  
Heat Treatment ◽  
Wheat Flour ◽  
Shiga Toxin ◽  
Acidic Water ◽  
Flour Quality ◽  
Wheat Flour Quality

scholarly journals Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1479
Author(s):  
Jared Rivera ◽  
Aiswariya Deliephan ◽  
Janak Dhakal ◽  
Charles Gregory Aldrich ◽  
Kaliramesh Siliveru
Keyword(s):  
Escherichia Coli ◽  
Wheat Flour ◽  
Bread Making ◽  
Flour Quality ◽  
E Coli ◽  
Sodium Bisulfate ◽  
Wheat Flour Quality ◽  
Antimicrobial Interventions ◽  
The Impact ◽  
Wheat Flours

The occurrence of recalls involving pathogenic Escherichia coli-contaminated wheat flours show the need for incorporating antimicrobial interventions in wheat milling. The objectives of this study were to assess the efficacy of sodium bisulfate (SBS) tempering in reducing E. coli O121 (ATCC 2219) and O26 (ATCC 2196) wheat load and to evaluate the impact of effective (≥3.0 log reductions) SBS treatments on wheat flour quality. Wheat grains were inoculated with E. coli (~6 log CFU/g) and tempered (17% moisture, 24 h) using the following SBS concentrations (%wheat basis): 0, 0.5, 0.75, 1.0, 1.25, and 1.5% SBS. Reductions in E. coli O121 and O26 wheat load at different time intervals (0.5, 2, 6, 12, 18, and 24 h) during tempering were evaluated. The addition of SBS during tempering resulted in E. coli (O121 and O26) log reductions of 2.0 (0.5% SBS) to >4.0 logs (1.5% SBS) (p ≤ 0.05). SBS tempering (1.25 and 1.5% SBS) produced acidic wheat flours (pH = 4.51–4.60) but had comparable wheat flour properties in terms of composition, dough, and bread-making properties relative to the control (0% SBS). SBS tempering reduced the E. coli O121 and O26 load of wheat after tempering with minimal effects on wheat flour quality.

Bacteriological analysis of wheat flour associated with an outbreak of Shiga toxin-producing Escherichia coli O121

2019 ◽  
Vol 82 ◽  
pp. 474-481 ◽  
Author(s):  
Alexander Gill ◽  
Catherine Carrillo ◽  
Micaela Hadley ◽  
Robyn Kenwell ◽  
Linda Chui
Keyword(s):  
Escherichia Coli ◽  
Wheat Flour ◽  
Shiga Toxin ◽  
Bacteriological Analysis

scholarly journals Statistical analysis of the influence of wheat black point kernels on selected indicators of wheat flour quality

2011 ◽  
pp. 111-121
Author(s):  
Verica Petrov ◽  
Nada Filipovic
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Ash Content ◽  
Amylolytic Activity ◽  
Falling Number ◽  
Black Point ◽  
Flour Quality ◽  
Wheat Flour Quality ◽  
Technological Quality

The influence of wheat black point kernels on selected indicators of wheat flour quality - farinograph and extensograph indicators, amylolytic activity, wet gluten and flour ash content, were examined in this study. The examinations were conducted on samples of wheat harvested in the years 2007 and 2008 from the area of Central Banat in four treatments-control (without black point flour) and with 2, 4 and 10% of black point flour which was added as a replacement for a part of the control sample. Statistically significant differences between treatments were observed on the dough stability, falling number and extensibility. The samples with 10% of black point flour had the lowest dough stability and the highest amylolytic activity and extensibility. There was a trend of the increasing 15 min drop and water absorption with the increased share of black point flour. Extensograph area, resistance and ratio resistance to extensibility decreased with the addition of black point flour, but not properly. Mahalanobis distance indicates that the addition of 10% black point flour had the greatest influence on the observed quality indicators, thus proving that black point contributes to the technological quality of wheat, i.e .flour.

scholarly journals Comparative Survival of Free Shiga Toxin 2-Encoding Phages and Escherichia coli Strains outside the Gut

1999 ◽  
Vol 65 (12) ◽  
pp. 5615-5618 ◽  
Author(s):  
Maite Muniesa ◽  
Francisco Lucena ◽  
Juan Jofre
Keyword(s):  
Escherichia Coli ◽  
Heat Treatment ◽  
River Water ◽  
Shiga Toxin ◽  
Water Environment ◽  
Somatic Coliphages ◽  
E Coli ◽  
Naturally Occurring ◽  
Shiga Toxin 2

ABSTRACT The behavior outside the gut of seeded Escherichia coliO157:H7, naturally occurring E. coli, somatic coliphages, bacteriophages infecting O157:H7, and Shiga toxin 2 (Stx2)-encoding bacteriophages was studied to determine whether the last persist in the environment more successfully than their host bacteria. The ratios between the numbers of E. coli and those of the different bacteriophages were clearly lower in river water than in sewage of the area, whereas the ratios between the numbers of the different phages were similar. In addition, the numbers of bacteria decreased between 2 and 3 log units in in situ survival experiments performed in river water, whereas the numbers of phages decreased between 1 and 2 log units. Chlorination and pasteurization treatments that reduced by approximately 4 log units the numbers of bacteria reduced by less than 1 log unit the numbers of bacteriophages. Thus, it can be concluded that Stx2-encoding phages persist longer than their host bacteria in the water environment and are more resistant than their host bacteria to chlorination and heat treatment.

Evaluation of GlutoPeak test for prediction of bread wheat flour quality, rheological properties and baking performance

2019 ◽  
Vol 90 ◽  
pp. 102827 ◽  
Author(s):  
Çiğdem Mecitoğlu Güçbilmez ◽  
Mehmet Şahin ◽  
Aysun Göçmen Akçacık ◽  
Seydi Aydoğan ◽  
Berat Demir ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Bread Wheat ◽  
Wheat Flour ◽  
Flour Quality ◽  
Wheat Flour Quality ◽  
Baking Performance ◽  
Bread Wheat Flour
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