Controlling Enteric Pathogens on Wheat Grain
Join the Department of Food Science and Nutrition for this seminar series event featuring guest speaker Teresa Bergholz, an associate professor in the Department of Food Science and Human Nutrition at Michigan State University.
Wheat and wheat flour are considered raw agricultural commodities, and have been recognized as vehicles for enteric pathogens including Salmonella and Enterohemorrhagic E. coli. Consuming raw dough or batters made with wheat flour is considered a food safety risk, yet a significant majority of consumers report doing so. There is currently no established kill step for enteric pathogens during wheat milling. Any process aimed at pathogen reduction must also maintain the functionality of the wheat flour. My group has focused on two different processes to control pathogens on wheat grain: chemical additives during tempering and vacuum steam pasteurization of grain. This presentation will describe our latest results on microbial reduction as well as flour quality parameters.
Microbial safety data as well as product quality and end-user sensory data, are needed for adoption of an effective control measure for wheat grain.