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

Abstract

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.

Understanding whole‐wheat flour and its effect in breads: A review

“…Therefore, these contaminants could remain in larger amounts in WWF because there is no separation of fractions in the milling process when compared with white wheat flour. This could have the potential to result in serious public health consequences (Sabillón & Bianchini, 2016). Thankfully, legislation in different countries bans the commercialization of products with high levels of these contaminants, and some companies set stricter limits depending on the destination of these products.…”

Microbiological survey of equipment and wheat‐milled fractions of a milling operation

“…As a field crop, wheat is grown in open environments; therefore, it is prone to microbial contamination from diverse sources. As a result, wheat grains usually carry with them a large and varied microbiota (Sabillón & Bianchini, 2016). These microorganisms, which are mostly distributed on the surface of the grain (Laca et al., 2006), are the primary source of contamination for milled products and milling equipment.…”

Effect of Saline Organic Acid Solutions Applied During Wheat Tempering on Flour Functionality

“…Flour‐based mixes have been implicated in foodborne disease outbreaks caused by Salmonella spp. and Escherichia coli O157:H7 infections (Neil et al 2011; McCallum et al 2013), most likely because consumers sometimes disregard cooking instructions and package warnings on flour‐based products (Sabillón and Bianchini 2016). Thus, relying on consumers to perform the final kill step to ensure food safety represents a substantial safety hazard.…”