View in EDS

Fate of salmonella and shiga-toxin producing Escherichia coli on wheat grain during tempering.

Saved in:
Bibliographic Details
Title: Fate of salmonella and shiga-toxin producing Escherichia coli on wheat grain during tempering.
Authors: Lin, Yawei1 (AUTHOR), Simsek, Senay2 (AUTHOR), Bergholz, Teresa M.1 (AUTHOR) Tmb@msu.edu
Source: Food Microbiology. May2023, Vol. 111, pN.PAG-N.PAG. 1p.
Subjects: Wheat bran, Tempering, Escherichia coli, Winter wheat, Salmonella, Wheat, Bacterial population
Abstract: Outbreaks of Salmonella and Shiga-toxin producing Escherichia coli (STEC) linked to wheat flour led to increased interest in characterizing the fate of Salmonella and STEC on wheat during processing. Tempering is the stage of wheat processing where water is added to toughen the bran prior to milling, which has the potential to influence pathogen behavior on the kernels. This study aimed to quantify changes in the numbers of STEC and Salmonella inoculated onto soft red winter wheat, and to observe potential changes in the distribution of the pathogens on the surface of kernels during tempering. Lab-scale tempering experiments were conducted to quantify the water activity of and bacterial populations on wheat grain at various time points during 16 h of tempering. The highest water activity observed throughout 16 h of tempering was 0.88. There was no significant change (p > 0.05) in numbers of Salmonella , STEC, or native mesophiles. Using confocal microscopy, observation of Salmonella and STEC cells expressing mCherry on wheat kernels showed an even distribution of inoculated cells, though the localization of cells on kernels did not change significantly after tempering. Even though the environment was not favorable for pathogen replication on grain, the population remained stable, suggesting that disinfection of the kernels prior to milling could reduce food safety concerns in flour. • Lab-scale tempering of wheat grain to measure changes in water activity and inoculated pathogens. • MCherry tagged strains used to visualize pathogen location on wheat kernels. • Water activity during tempering (0.88) remained below minimum for pathogen replication. • Tempering wheat grain did not increase the population of inoculated pathogens. • Minimal changes in distribution of pathogens on the grain surface were observed. [ABSTRACT FROM AUTHOR]
Copyright of Food Microbiology is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
FullText Text:
  Availability: 0
Header DbId: egs
DbLabel: Engineering Source
An: 161415413
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Fate of salmonella and shiga-toxin producing Escherichia coli on wheat grain during tempering.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Lin%2C+Yawei%22">Lin, Yawei</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Simsek%2C+Senay%22">Simsek, Senay</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Bergholz%2C+Teresa+M%2E%22">Bergholz, Teresa M.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> Tmb@msu.edu</i>
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22Food+Microbiology%22">Food Microbiology</searchLink>. May2023, Vol. 111, pN.PAG-N.PAG. 1p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Wheat+bran%22">Wheat bran</searchLink><br /><searchLink fieldCode="DE" term="%22Tempering%22">Tempering</searchLink><br /><searchLink fieldCode="DE" term="%22Escherichia+coli%22">Escherichia coli</searchLink><br /><searchLink fieldCode="DE" term="%22Winter+wheat%22">Winter wheat</searchLink><br /><searchLink fieldCode="DE" term="%22Salmonella%22">Salmonella</searchLink><br /><searchLink fieldCode="DE" term="%22Wheat%22">Wheat</searchLink><br /><searchLink fieldCode="DE" term="%22Bacterial+population%22">Bacterial population</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Outbreaks of Salmonella and Shiga-toxin producing Escherichia coli (STEC) linked to wheat flour led to increased interest in characterizing the fate of Salmonella and STEC on wheat during processing. Tempering is the stage of wheat processing where water is added to toughen the bran prior to milling, which has the potential to influence pathogen behavior on the kernels. This study aimed to quantify changes in the numbers of STEC and Salmonella inoculated onto soft red winter wheat, and to observe potential changes in the distribution of the pathogens on the surface of kernels during tempering. Lab-scale tempering experiments were conducted to quantify the water activity of and bacterial populations on wheat grain at various time points during 16 h of tempering. The highest water activity observed throughout 16 h of tempering was 0.88. There was no significant change (p > 0.05) in numbers of Salmonella , STEC, or native mesophiles. Using confocal microscopy, observation of Salmonella and STEC cells expressing mCherry on wheat kernels showed an even distribution of inoculated cells, though the localization of cells on kernels did not change significantly after tempering. Even though the environment was not favorable for pathogen replication on grain, the population remained stable, suggesting that disinfection of the kernels prior to milling could reduce food safety concerns in flour. • Lab-scale tempering of wheat grain to measure changes in water activity and inoculated pathogens. • MCherry tagged strains used to visualize pathogen location on wheat kernels. • Water activity during tempering (0.88) remained below minimum for pathogen replication. • Tempering wheat grain did not increase the population of inoculated pathogens. • Minimal changes in distribution of pathogens on the grain surface were observed. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Microbiology is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=161415413
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.fm.2022.104194
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 1
        StartPage: N.PAG
    Subjects:
      – SubjectFull: Wheat bran
        Type: general
      – SubjectFull: Tempering
        Type: general
      – SubjectFull: Escherichia coli
        Type: general
      – SubjectFull: Winter wheat
        Type: general
      – SubjectFull: Salmonella
        Type: general
      – SubjectFull: Wheat
        Type: general
      – SubjectFull: Bacterial population
        Type: general
    Titles:
      – TitleFull: Fate of salmonella and shiga-toxin producing Escherichia coli on wheat grain during tempering.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Lin, Yawei
      – PersonEntity:
          Name:
            NameFull: Simsek, Senay
      – PersonEntity:
          Name:
            NameFull: Bergholz, Teresa M.
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 05
              Text: May2023
              Type: published
              Y: 2023
          Identifiers:
            – Type: issn-print
              Value: 07400020
          Numbering:
            – Type: volume
              Value: 111
          Titles:
            – TitleFull: Food Microbiology
              Type: main
ResultId 1