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

Sabillón, Luis; Stratton, Jayne; Rose, Devin J.; Flores, Rolando A.; Bianchini, Andréia

doi:10.1094/cchem-05-16-0153-r

Cited by 27 publications

(33 citation statements)

References 33 publications

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“…NaCl and organic acids differ in their mechanisms of microbial inhibition. Similar reduction levels in APC counts were observed in a previous study after tempering hard wheat with organic acid solutions (Sabillón, Stratton, Rose, Flores, et al, 2016). Tempering solutions containing a 2.5% acetic acid concentration caused a reduction of 0.90 ± 0.21 log CFU/g in the aerobic bacteria population.…”

Section: Inactivation Of Wheat Natural Microbiota By Tempering Withsupporting

confidence: 88%

“…Adding NaCl to the tempering solution containing 5.0% lactic acid further increased the microbial reduction from 1.92 ± 0.11 to 3.07 ± 0.10 log CFU/g for APC and from 3.13 ± 0.32 to 4.49 ± 0.0 log CFU/g for Eb, which suggests a synergistic interaction (Figures 1 and 2). In a previous study, a strong synergistic interaction between lactic acid and NaCl was observed against the natural microbiota of hard wheat (Sabillón, Stratton, Rose, Flores, et al, 2016), which was attributed to the ability of lactic acid to permeate and disrupt the microbial cell membrane, thus facilitating the diffusion of NaCl ions into the cytoplasm. Moreover, this tempering solution reduced the Eb (4.49 ± 0.0 log CFU/g), coliform (3.52 ± 0.0 log CFU/g), yeast (2.69 ± 0.0 log CFU/g), and mold (3.47 ± 0.0 log CFU/g) populations to levels that were below the limit of detection of the methods used to quantify F I G U R E 2 Effect of tempering with water or solutions containing a combination of salt and organic acid on reducing the microbial load of soft wheat.…”

Section: Inactivation Of Wheat Natural Microbiota By Tempering Withmentioning

confidence: 92%

“…Recently, the value of using the water added to hard wheat during tempering as a vehicle to deliver antimicrobial agents, including organic acids and sodium chloride, was evaluated (Sabillón, Stratton, Rose, Flores, & Bianchini, 2016). Recently, the value of using the water added to hard wheat during tempering as a vehicle to deliver antimicrobial agents, including organic acids and sodium chloride, was evaluated (Sabillón, Stratton, Rose, Flores, & Bianchini, 2016).…”

Section: Sabillón Et Almentioning

confidence: 99%

“…The tempering solutions were prepared as described by Sabillón, Stratton, Rose, Flores, et al (2016). The first phase was designed to evaluate the effectiveness of tempering solutions containing a single antimicrobial agent (i.e., organic acid [acetic or lactic; 2.5% and 5.0% v/v] or NaCl [26.6% w/v]) in reducing microbial load.…”

Section: Preparation and Application Of Tempering Solutionsmentioning

confidence: 99%

“…In a previous study, it was reported that combining organic acid and salt in the tempering water was more effective at reducing the microbial load of hard wheat than each antimicrobial agent alone (Sabillón, Stratton, Rose, Flores, et al, 2016). Therefore, the tempering assay was repeated with solutions containing a combination of organic acid and NaCl.…”

Section: Inactivation Of Wheat Natural Microbiota By Tempering Withmentioning

confidence: 99%

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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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Section: Inactivation Of Wheat Natural Microbiota By Tempering Withsupporting

confidence: 88%

Section: Inactivation Of Wheat Natural Microbiota By Tempering Withmentioning

confidence: 92%

Section: Sabillón Et Almentioning

confidence: 99%

Section: Preparation and Application Of Tempering Solutionsmentioning

confidence: 99%

Section: Inactivation Of Wheat Natural Microbiota By Tempering Withmentioning

confidence: 99%

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

et al. 2019

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Pathogens control on wheat and wheat flour: A review

López

Şimşek

2020

Cereal Chem

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Background and objectives Awareness toward the microbial quality of wheat has been raised due to the foodborne illness and outbreaks associated with contaminated wheat flour. The objective is to describe the studied strategies to control the potential hazardous pathogens in wheat grain and wheat flour. Findings Before the dry milling process, adding antimicrobial agents to the tempering water has been considered. To preserve gluten integrity and functionality, nonthermal technologies have been explored. Traditional thermal food decontamination methods have also been tested. Conclusions Bacterial and mold load reductions from >1 to >5 log CFU/g have been achieved with tempering agents, without compromising flour functionality. From the nonthermal technologies, pulsed light treatments reduced Salmonella load on flour, while cold plasma was effective versus fungal conidia on grain. Regarding thermal technologies, the vacuum steam treatment reduced Escherichia coli and Salmonella populations on grain without affecting flour properties. Radio frequency heating was also effective to reduce Salmonella load on flour, but its impact on functionality was not reported. Significance and novelty Most of the decontamination methods have been tested on wheat grain. If a significant microbial load reduction is achieved, further flour contamination can be prevented. However, flour decontamination methods should continue to be explored, without compromising flour functionality.

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Effect of pulsed light treatment on the physicochemical properties of wheat flour and quality of fresh wet noodles

Zhang

Liu

et al. 2022

Cereal Chem

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Background and Objectives Pulsed light (PL) was first applied to the production of low bacterial wheat flour—treating wheat kernels with PL. The effect of PL on the physicochemical properties of wheat flour and the quality of fresh wet noodles (FWN) were investigated. Findings After treatment, the total plate count (TPC), yeast and mold count (YMC) in wheat flour decreased significantly. Wet gluten content and the stability time reached their maximums when the pulsed flash frequency was 10 c. Starch viscosity increased slightly, mainly due to an increase in damaged starch content. Secondary structures altered remarkably, which were consistent with changes in gluten protein microstructures. Moreover, the textural properties of FWN were improved greatly. Browning of FWN was significantly inhibited because of low polyphenol oxidase (PPO) activity in wheat flour. Conclusion PL was effective in decreasing the initial microorganisms in wheat flour as well as improving the quality of dough and FWN, and the optimum treatment was pulsed energy of 500 J, pulsed flash distance of 9 cm, and pulsed frequency of 10 c. Significance and Novelty These results showed that PL treatment could decrease TPC and YMC in wheat flour significantly, improve farinograph and pasting properties, change gluten protein microstructures and secondary structures, as well as improve textural properties of FWN and inhibit its darkening greatly, which provided a new method for low bacterial wheat flour production and promoted PL's industrialization.

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

Cited by 27 publications

References 33 publications

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

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

Pathogens control on wheat and wheat flour: A review

Effect of pulsed light treatment on the physicochemical properties of wheat flour and quality of fresh wet noodles

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