Salmonella and Enterohemorrhagic Escherichia coli Serogroups O45, O121, O145 in Wheat Flour: Effects of Long-Term Storage and Thermal Treatments

Forghani, Fereidoun; Bakker, Meghan den; Liao, Jye-Yin; Payton, Alison S.; Futral, Alexandra N.; Diez-Gonzalez, Francisco

doi:10.3389/fmicb.2019.00323

Cited by 41 publications

(19 citation statements)

References 51 publications

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“…The results in this study showed that Salmonella in milk powder experienced a rapid death rate in the first few weeks of storage followed by a slower death rate are in agreement with several published studies (LiCari and Potter, 1970;Lian et al, 2015). A similar reduction in Salmonella population has been observed during the postinoculation process of low water activity foods, such as black pepper (Wei et al, 2018(Wei et al, , 2019, cumin seeds (Chen et al, 2019), egg white powder (Wei et al, 2020b), almond (Abd et al, 2012), wheat flour (Forghani et al, 2019), and walnut kernel (Blessington et al, 2012). Salmonella cells need time to adapt to a low water activity environment.…”

Section: Survival Of Salmonella and E Faecium In Wmp And Nfdmsupporting

confidence: 91%

Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella enterica in milk powders at different storage times and temperatures

Wei

Agarwal²,

Subbiah

2021

Journal of Dairy Science

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While the increase in thermal resistance of microorganisms at reduced water activity is demonstrated for low-moisture food products, the effect of storage time on the thermal resistance of microorganisms in lowmoisture foods is not well established. As low-moisture foods are stored for long periods and are used as ingredients, cross-contamination can occur at any time period before the lethality step. Therefore, this study was designed to investigate the effect of storage time (30, 60, and 90 d) on the thermal resistance of Salmonella and Enterococcus faecium NRRL B-2354 in milk powders at a low water activity of 0.10 (conservative level). In this study, 2 milk powders, whole milk powder (WMP) and nonfat dry milk (NFDM), were inoculated with a 5-serotype Salmonella cocktail or E. faecium and equilibrated to a water activity of 0.10. The thermal resistance of Salmonella and E. faecium in WMP and NFDM were determined at different storage times (30, 60, and 90 d) at 85°C. The storage time had no effect on the thermal inactivation kinetics of Salmonella within 90 d of storage at 85°C. In the second part of this study, isothermal treatments were also conducted at higher temperatures (90 and 95°C) to evaluate the suitability of E. faecium as a surrogate for Salmonella in milk powders. The D-values of Salmonella in WMP with 30 d of storage at 85, 90, and 95°C were 7.98, 3.35, and 1.68 min. The corresponding values for E. faecium were 16.96, 7.90, and 4.16 min. Higher D-values of E. faecium indicates that it is a conservative surrogate. Similar results were found for NFDM. In general, Dvalues of both microorganisms are slightly higher in NFDM than WMP. Two primary models (log-linear and Weibull) were compared for their goodness-of-fit. The Weibull model was found to be more appropriate than the log-linear model. This study provides valuable information for establishing process validation for the pasteurization of milk powders.

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Section: Survival Of Salmonella and E Faecium In Wmp And Nfdmsupporting

confidence: 91%

Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella enterica in milk powders at different storage times and temperatures

Wei

Agarwal²,

Subbiah

2021

Journal of Dairy Science

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“…Previous research demonstrated that although low-moisture foods do not support the growth of most pathogenic microorganisms, such as Salmonella and E. coli, a pathogen can survive sufficient time and in sufficient numbers to cause illness (30, 38). Forghani et al (38) found that pathogenic E. coli and Salmonella in flour could be enumerated for 12 and 16 weeks, respectively, at room temperature, which was the condition that most consumers reported storing flour in this study. Myoda et al (57) surveyed U.S. wheat at harvest and found Salmonella and E. coli in 1.23 and 0.44% of the samples, respectively.…”

Section: Discussionsupporting

confidence: 50%

Consumer Knowledge and Behaviors Regarding Food Safety Risks Associated with Wheat Flour

Feng

Archila-Godínez

2021

Journal of Food Protection

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Consumers do not consider flour, a low-moisture food product, a high-risk for microbial contamination. In the past ten years, however, flour has been identified as a source of pathogenic bacteria, including Salmonella and E. coli . Online surveys were conducted to study consumers’ flour-handling practices and their knowledge about food safety risks related to flour. The survey also evaluated message impact on three food safety messages in communicating information and convincing consumers to adopt safe flour handling practices. Flour-using consumers (n = 1,045) from the United States reported they used flour to make cakes, cookies, and bread. Most consumers stored flour in sealed containers. Less than 1% kept a record of product identification numbers, like lot numbers, and less than 11% kept brand and use-by-date information. Many consumers (85%) were unaware of flour recalls, or outbreaks, and few (17%) believed they would be affected by flour recalls or outbreaks. If the recall affected the flour they bought, nearly half of the consumers (47%) would buy the same product from a different brand for a few months before they returned to the recalled brand. Among consumers who use flour to bake, 66% said they ate raw cookie dough or batter. Raw dough “eaters” were more difficult to convince to avoid eating and playing raw flour than “non-eaters.” Food safety messages were less impactful on those raw dough “eaters” than “non-eaters.” Compared with the food safety message with only recommendations, those messages with recommendations and an explanation as to the benefits of the practice were more effective in convincing consumers to change their practices. These findings provide insight into effective consumer education about safe flour-handling practices and could assist in the accurate development of risk assessment models related to flour handling.

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“…Contamination with STEC might start in the wheat fields and lead to contamination of harvested wheat. Flour producers are researching ways to reduce contamination in flour to prevent future outbreaks ( 24 , 25 ).…”

Section: Discussionmentioning

confidence: 99%

Investigations of Possible Multistate Outbreaks of Salmonella, Shiga Toxin–Producing Escherichia coli, and Listeria monocytogenes Infections — United States, 2016

Marshall¹,

Nguyen²,

Ablan³

et al. 2020

MMWR Surveill. Summ.

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Problem/Condition Salmonella , Shiga toxin–producing Escherichia coli (STEC), and Listeria monocytogenes are the leading causes of multistate foodborne disease outbreaks in the United States. Responding to multistate outbreaks quickly and effectively and applying lessons learned about outbreak sources, modes of transmission, and risk factors for infection can prevent additional outbreak-associated illnesses and save lives. This report summarizes the investigations of multistate outbreaks and possible outbreaks of Salmonella , STEC, and L. monocytogenes infections coordinated by CDC during the 2016 reporting period. Period Covered 2016. An investigation was considered to have occurred in 2016 if it began during 2016 and ended on or before March 31, 2017, or if it began before January 1, 2016, and ended during March 31, 2016–March 31, 2017. Description of System CDC maintains a database of investigations of possible multistate foodborne and animal-contact outbreaks caused by Salmonella , STEC, and L. monocytogenes. Data were collected by local, state, and federal investigators during the detection, investigation and response, and control phases of the outbreak investigations. Additional data sources used for this report included PulseNet, the national molecular subtyping network based on isolates uploaded by local, state, and federal laboratories, and the Foodborne Disease Outbreak Surveillance System (FDOSS), which collects information from state, local, and territorial health departments and federal agencies about single-state and multistate foodborne disease outbreaks in the United States. Multistate outbreaks reported to FDOSS were linked using a unique outbreak identifier to obtain food category information when a confirmed or suspected food source was identified. Food categories were determined and assigned in FDOSS according to a classification scheme developed by CDC, the Food and Drug Administration (FDA), and the U.S. Department of Agriculture Food Safety and Inspection Service (FSIS) in the Interagency Food Safety Analytics Collaboration. A possible multistate outbreak was determined by expert judgment to be an outbreak if supporting data (e.g., temporal, geographic, demographic, dietary, travel, or food history) suggested a common source. A solved outbreak was an outbreak for which a specific kind of food or animal was implicated (i.e., confirmed or suspected) as the source. Outbreak-level variables included number of illnesses, hospitalizations, cases of hemolytic uremic syndrome (HUS), and deaths; the number of states with illnesses; date of isolation for the earliest and last cases; demographic data describing patients associated with a possible outbreak (e.g., age, sex, and state of residence); the types of data collected ...

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Salmonella and Enterohemorrhagic Escherichia coli Serogroups O45, O121, O145 in Wheat Flour: Effects of Long-Term Storage and Thermal Treatments

Cited by 41 publications

References 51 publications

Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella enterica in milk powders at different storage times and temperatures

Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella enterica in milk powders at different storage times and temperatures

Consumer Knowledge and Behaviors Regarding Food Safety Risks Associated with Wheat Flour

Investigations of Possible Multistate Outbreaks of Salmonella, Shiga Toxin–Producing Escherichia coli, and Listeria monocytogenes Infections — United States, 2016

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