Development and Evaluation of a Fluidized Bed System for Wheat Grain Disinfection

Dhillon, Bhavnita; Wiesenborn, Dennis P.; Dhillon, Harminder Kaur; Wolf‐Hall, C.

doi:10.1111/j.1750-3841.2010.01668.x

Cited by 13 publications

(15 citation statements)

References 25 publications

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“…Reductions in yeast and mold similar to those obtained in this study were reported by Dhillon et al (2010) using a fluidized bed system, acetic acid, and ozonated water. They reported that a combination of gaseous ozone (6 ppm), acetic acid (0.5%), and ozonated water (26 ppm) was the most effective in reducing yeast and mold counts (3.3 log CFU/g).…”

Section: Resultssupporting

confidence: 88%

Reduction in Microbial Load of Wheat by Tempering with Organic Acid and Saline Solutions

Sabillón

Stratton

Rose³

et al. 2016

Cereal Chem

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Reducing microbial contamination in wheat is desirable to ensure consumer safety. In this study, the efficacy of adding organic acids and NaCl to tempering water to reduce microbial contamination in hard wheat was evaluated. Hard red winter wheat was tempered to 15.5% moisture by adding sterile distilled water (control) or tempering solutions containing organic acids (acetic, citric, lactic, or propionic; 1.0, 2.5, or 5.0 v/v), NaCl (26 or 52% w/v), or a combination of organic acid (acetic or lactic; 2.5 and 5.0% v/v) and NaCl (26 or 52% w/v). After tempering, the microbial load was significantly reduced by all the acid and NaCl treatments when compared with the control. Wheat tempered with 5% acetic, propionic, and lactic acids resulted in reductions of 1.7, 2.3, and 3.8 log colony forming units (CFU) per gram in aerobic plate count (APC), Enterobacteriaceae (Eb), and mold counts, respectively. The combination lactic acid (5.0%) and NaCl (52%) was the most effective against APC and Eb, with an average reduction of 4.3 and 4.7 log CFU/g, respectively. Tempering wheat with organic acids and saline solutions may provide milled products with improved microbiological quality when compared with the traditional tempering process using water.

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Section: Resultssupporting

confidence: 88%

Reduction in Microbial Load of Wheat by Tempering with Organic Acid and Saline Solutions

Sabillón

Stratton

Rose³

et al. 2016

Cereal Chem

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“…After washing wheat kernels with this solution for 3 min, the APC and yeast/mold counts were reduced by 3.20 and 4.10 log CFU/g, respectively. In a follow-up study, Dhillon, Wiesenborn, Dhillon, and Wolf-Hall (2010) utilized a fluidized bed system to apply a combination of gaseous ozone (6 ppm), acetic acid (0.5%), and ozonated water (26 ppm) to reduce the microbial load of durum wheat grain. A reduction in APC of 1.70 and 3.30 log CFU/g for yeast/mold counts was noted after the application of this treatment.…”

Section: Inactivation Of Wheat Natural Microbiota By Tempering Withmentioning

confidence: 99%

Effect of saline organic acid solutions applied during soft wheat tempering on microbial load and flour functionality

et al. 2019

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Background and objectives:In recent years, special concern has been raised about the safety of wheat-based products. In light of several incidents of foodborne illness associated with flour, the objectives of this study were designed to (a) evaluate the efficacy of saline organic acids solutions to reduce the natural microbiota of soft wheat grain and flour, and (b) to assess the impact of these tempering solutions on the functional properties of soft wheat flour. Findings: The microbial load of the tempered wheat was significantly reduced by all saline organic acid treatments. The combination of 5.0% lactic acid-NaCl was the most effective against aerobic mesophilic bacteria and Enterobacteriaceae, with average reductions of 3.1 ± 0.1 and 4.5 ± 0.0 log CFU/g, respectively. In addition, this tempering solution yielded flour with a significantly lower microbial load compared with the control. Tempering with saline organic acid solutions did result in minor, but significant, variations in the solvent retention capacity profile of some flours.However, the treatments did not cause significant changes in the pasting profile of flours or in the physical characteristics and texture profile of baked cookies. Conclusions: The addition of organic acids and NaCl to the tempering water improved the microbiological quality of the wheat grain and the resulting flour without compromising its functionality. Significance and novelty: This study evaluates the inclusion of antimicrobial agents in the water used to temper wheat grain prior to milling as a practical method to reduce the number of microbial contaminants in flour and flour-based foods that are at risk for consumption without cooking or any killing step. K E Y W O R D Sflour safety, microbial load reduction, organic acids, wheat safety, wheat tempering How to cite this article: 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.

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“…Ozonated water was also reported to be effective for microbial inactivation of a range of foods, including grains, and can be an alternative to chlorinated water before milling. Dhillon, Wiesenborn, Dhillon, and Wolf‐Hall () found that although washing durum wheat grains with ozonated water did not show high antimicrobial efficacy when used alone, it was effective in combination with acetic acid. Similarly, a combination of gaseous ozone, acetic acid, and ozonated water, using a fluidized bed system, was the most effective in reducing microbial counts on durum wheat in another study (Dhillon et al., ).…”

Section: Current and Potential Techniques For Control Of Microbial Spmentioning

confidence: 99%

Current and Future Technologies for Microbiological Decontamination of Cereal Grains

Los¹,

Ziuzina²,

Bourke³

2018

Journal of Food Science

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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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Development and Evaluation of a Fluidized Bed System for Wheat Grain Disinfection

Cited by 13 publications

References 25 publications

Reduction in Microbial Load of Wheat by Tempering with Organic Acid and Saline Solutions

Reduction in Microbial Load of Wheat by Tempering with Organic Acid and Saline Solutions

Effect of saline organic acid solutions applied during soft wheat tempering on microbial load and flour functionality

Current and Future Technologies for Microbiological Decontamination of Cereal Grains

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