Food Safety Issues and The Microbiology of Cereals and Cereal Products

Bullerman, Lloyd B.; Bianchini, Andréia

doi:10.1002/9780470439074.ch15

Cited by 26 publications

(23 citation statements)

References 89 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This difference between cultivars could be caused by many variables, including cultivar, environmental conditions, agronomic practices, and storage conditions (Manthey et al 2004;Bullerman and Bianchini 2011). The significant cultivar and interactional effects were most likely caused by the difference in SPC between cultivars in the untreated barley.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Heat Treatments on Microbial Load and Associated Changes to β‐Glucan Physicochemical Properties in Whole Grain Barley

et al. 2017

View full text Add to dashboard Cite

show abstract

Section: Resultsmentioning

confidence: 99%

“…The microbial load found in grains is variable and influenced by many factors, including rainfall, humidity, temperature, insects, soil conditions, and storage (Bullerman and Bianchini 2011;Rose et al 2012). This was shown by Manthey et al (2004), who found that durum wheat grown in different regions had varying microbial counts.…”

mentioning

confidence: 99%

Effect of Heat Treatments on Microbial Load and Associated Changes to β‐Glucan Physicochemical Properties in Whole Grain Barley

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Field fungi, including species such as Alternaria , Cladosporium , Fusarium , and Helminthosporium , invade grain in the field at high relative humidities (90% to 100%) when the grain is high in moisture (18% to 30%) (that is, at high a w ) (Bullerman & Bianchini, ) Christensen & Meronuck, ). Significant increase in a number of infections with Fusarium species is often observed when ripening is performed during wet periods.…”

Section: Microbial Challenges Associated With Cereal Grainsmentioning

confidence: 99%

“…Storage fungi including species of Eurotium , Aspergillus , Penicillium , Rhizopus , Mucor , and Wallemia , invade stored‐grains at low relative humidity's (65% to 90%) and lower moisture contents (14% to 16%) of the grains (Bullerman & Bianchini, ). Storage temperature heavily influences the types and rates of microbial spoilage – Penicillium species are dominant at cooler temperatures, while Aspergillus and Eurotium species are more common at ambient temperatures (20 to 25 °C).…”

Section: Microbial Challenges Associated With Cereal Grainsmentioning

confidence: 99%

Current and Future Technologies for Microbiological Decontamination of Cereal Grains

Los¹,

Ziuzina²,

Bourke³

2018

Journal of Food Science

View full text Add to dashboard Cite

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.

show abstract

“…Throughout the growing season, wheat is exposed to multiple sources of microbial contamination, including soil, water, insects, and animal feces (Deibel and Swanson 2001;Bullerman and Bianchini 2008). Additionally, microbial contamination also occurs during harvesting and subsequent handling and storage (Sétamou et al 1997;Doyle and Buchanan 2013).…”

Section: Microbiological Profile Of Wheat Grainmentioning

confidence: 99%

From Field to Table: A Review on the Microbiological Quality and Safety of Wheat‐Based Products

Sabillón

Bianchini

2016

Cereal Chem

View full text Add to dashboard Cite

Cereal Chem. 93(2):105-115Throughout history, wheat-based foods have been considered among the safest of all foods produced for human consumption. In part, this claim reflects both the low risk profile of low-moisture foods and the thermal processes used to produce the finished product. Nevertheless, raw flour contains a number of potential hazards, which, if not properly managed, may have the potential to result in serious public health consequences. These hazards are mostly microbiological in origin and arise mainly during production and distribution through the wheat supply chain. The physical processes carried out during milling have minimal impact on the level of contamination present on grain; therefore, the initial microbiological quality of wheat grain has a strong influence on the ultimate quality and safety of milling end products. Although most flourbased foods are processed and consumed in forms that are less likely to be contaminated with pathogens, refrigerated dough products have the potential to be a safety hazard to consumer health because they could be consumed raw or undercooked. The risk for exposure to pathogenic microorganisms present in raw flour by eating uncooked baking mixture has been demonstrated by several outbreaks. Such food safety incidents have led to heightened manufacturer and consumer awareness about safety related to flour-containing foods. † Corresponding . 1985.Effect of cleaning, milling, and baking on deoxynivalenol in wheat. Appl. Environ. Microbiol. 50:482-486.

show abstract

Food Safety Issues and The Microbiology of Cereals and Cereal Products

Cited by 26 publications

References 89 publications

Effect of Heat Treatments on Microbial Load and Associated Changes to β‐Glucan Physicochemical Properties in Whole Grain Barley

Effect of Heat Treatments on Microbial Load and Associated Changes to β‐Glucan Physicochemical Properties in Whole Grain Barley

Current and Future Technologies for Microbiological Decontamination of Cereal Grains

From Field to Table: A Review on the Microbiological Quality and Safety of Wheat‐Based Products

Contact Info

Product

Resources

About