From wheat grain to flour: a review of potential sources of enteric pathogen contamination in wheat milled products

污染 食品科学 小麦面粉 食品污染物 小麦粒 病菌 生物 全麦 全谷物 肠道细菌 农学 化学 生物技术 微生物学 生物化学 大肠杆菌 生态学 基因
作者
Shivaprasad Doddabematti Prakash,Jared Rivera,Luis Sabillón,Kaliramesh Siliveru
出处
期刊:Critical Reviews in Food Science and Nutrition [Informa]
卷期号:: 1-11 被引量:1
标识
DOI:10.1080/10408398.2024.2353892
摘要

The number of food safety issues linked to wheat milled products have increased in the past decade. These incidents were mainly caused by the contamination of wheat-based products by enteric pathogens. This manuscript is the first of a two-part review on the status of the food safety of wheat-based products. This manuscript focused on reviewing the available information on the potential pre-harvest and post-harvest sources of microbial contamination, and potential foodborne pathogens present in wheat-based products. Potential pre-harvest sources of microbial contamination in wheat included animal activity, water, soil, and manure. Improper grain storage practices, pest activity, and improperly cleaned and sanitized equipment are potential sources of post-harvest microbial contamination for wheat-based foods. Raw wheat flour products and flour-based products are potentially contaminated with enteric pathogens such as Shiga toxin-producing E. coli (STECs), and Salmonella at low concentrations. Wheat grains and their derived products (i.e., flours) are potential vehicles for foodborne illness in humans due to the presence of enteric pathogens. A more holistic approach is needed for assuring the food safety of wheat-based products in the farm-to-table continuum. Future developments in the wheat supply chain should also be aimed at addressing this emerging food safety threat.
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