Occurrence and Levels of Salmonella, Enterohemorrhagic Escherichia coli, and Listeria in Raw Wheat

Prevalence of and in raw wheat emphasizes the need to cook wheat products. 3,891 grain samples were tested for and ; 1,285 were tested for . Of wheat berries sampled, 0.44% were positive for and 1.23% were positive for . diversity was high, indicating various animal sources that are difficult to pre...

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Veröffentlicht in:	Journal of food protection 2019-06, Vol.82 (6), p.1022-1027
Hauptverfasser:	Myoda, Samuel P, Gilbreth, Stefanie, Akins-Leventhal, Deann, Davidson, Seana K, Samadpour, Mansour
Format:	Artikel
Sprache:	eng
Schlagworte:	Agricultural commodities Animals Bacteria Bacterial Load Baseline studies Biodiversity Consumption Contamination Cookies E coli Electrophoresis Enterohemorrhagic Escherichia coli - isolation & purification Epidemics Escherichia coli Flour Food contamination & poisoning Food Microbiology - statistics & numerical data Food processing industry Food safety Foodborne diseases Gel electrophoresis Illnesses Infections Laboratories Levels Listeria Listeria - isolation & purification Microbial contamination Microorganisms Outbreaks Pathogens Public health Pulsed-field gel electrophoresis Salmonella Salmonella - isolation & purification Test systems Triticum - microbiology Wheat
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Beschreibung
Zusammenfassung:	Prevalence of and in raw wheat emphasizes the need to cook wheat products. 3,891 grain samples were tested for and ; 1,285 were tested for . Of wheat berries sampled, 0.44% were positive for and 1.23% were positive for . diversity was high, indicating various animal sources that are difficult to prevent. Cooking wheat products is the best preventative measure against foodborne illness from wheat.
ISSN:	0362-028X 1944-9097
DOI:	10.4315/0362-028X.JFP-18-345