Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days

Fate of Escherichia coli artificially inoculated in Tenebrio molitor L. larvae rearing chain for human consumption

“…As reported by Michael et al (2022), although E. coli outbreaks are generally related to animal-based food products, low-aw foods (e.g., wheat flours or wheat by-products) have also been involved in some outbreaks (CDC, 2019). Interestingly, although E. coli is not able to multiply in the dry conditions of wheat flour (or wheat dry by-products), the microorganism can survive in the dry food matrix and grow as soon as the environmental conditions become favorable again (Eglezos, 2010).…”

Validation of baking as a kill-step for controlling Shiga toxin-producing Escherichia coli during traditional crust pizza baking process

“…All STEC cultures were individually activated by transferring 0.1 ml of stock cultures into 10 ml of BHI broth and incubated at 37°C for 24 h. After the incubation, individual working cultures were obtained for each experiment by transferring 0.1 ml of cultures into 45 ml of BHI broth in 50-ml centrifuge tubes and incubated at 37°C for 24 h. After the incubation, six 50-ml centrifuge tubes containing six individual STEC cultures were centrifuged at 6,000 rpm for 15 min to harvest pallet of bacterial cells ( Michael et al, 2022 ). The harvested STEC pallet was then resuspended using five ml of sterile water and mixed.…”

“…The log 10 reduction in STEC population in pizza dough or crust and pepperoni slices during 12 min of baking followed by 15 min of ambient cooling. as the water activity in food matrices declines (Forghani et al, 2018;Michael et al, 2020Michael et al, , 2022.…”

“…Besides raw flour, pathogens such as STEC can be introduced into bakery and other food products through a wide range of ingredients such as egg, milk products, coconut, peanut butter, fruits, spices, employees, and other environmental factors ( USDA, 2012 ; Forghani et al, 2018 ; Channaiah et al, 2019 ; FDA, 2022 ). Although STEC cannot grow in raw flour due to its low water activity, previous studies have shown that STEC can survive for several weeks, months and up to 2 years ( Forghani et al, 2019 ; Gill et al, 2020 ; Michael et al, 2022 ). Pathogenic bacterial growth could occur when water is introduced during the preparation of batter or other food products.…”

“…respectively Forghani et al (2018). reported the z-values EHEC serogroups ranging from 6.4 to In another study,Michael et al (2022) determined the thermal resistance of E. coli O121 in muffin batter stored for extended 360 days. The authors reported the D-values at D…”