Impact of Chlorinated Water on Pathogen Inactivation during Wheat Tempering and Resulting Flour Quality

Outbreaks of enteric pathogens linked to wheat flour have led the wheat milling industry to seek solutions addressing this food safety concern. Chlorinated water at 400 to 700 ppm has been used in the flour milling industry as a tempering aid to control growth of yeast and mold in tempering bins. Ho...

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Veröffentlicht in:	Journal of food protection 2022-08, Vol.85 (8), p.1210-1220
Hauptverfasser:	Lin, Yawei, Simsek, Senay, Bergholz, Teresa M
Format:	Artikel
Sprache:	eng
Schlagworte:	Chlorination Chlorine Chlorine - pharmacology Colony Count, Microbial Deactivation E coli Escherichia coli Flour Food contamination & poisoning Food Microbiology Food safety Gluten Glutens Grain Inactivation Kernels Mathematical analysis Microorganisms Moisture content Nutrient content Pathogens Reduction Room temperature Salmonella Shiga toxin Shiga-Toxigenic Escherichia coli Spring wheat Tempering Toxins Triticum Water - pharmacology Water absorption Water stress Wheat Yeasts
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