Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality
| dc.contributor.author | Rivera, Jared | en |
| dc.contributor.author | Deliephan, Aiswariya | en |
| dc.contributor.author | Dhakal, Janak | en |
| dc.contributor.author | Aldrich, Charles Gregory | en |
| dc.contributor.author | Siliveru, Kaliramesh | en |
| dc.contributor.department | Food Science and Technology | en |
| dc.date.accessioned | 2021-07-09T18:27:25Z | en |
| dc.date.available | 2021-07-09T18:27:25Z | en |
| dc.date.issued | 2021-06-25 | en |
| dc.date.updated | 2021-07-08T14:23:59Z | en |
| dc.description.abstract | The occurrence of recalls involving pathogenic <i>Escherichia coli</i>-contaminated wheat flours show the need for incorporating antimicrobial interventions in wheat milling. The objectives of this study were to assess the efficacy of sodium bisulfate (SBS) tempering in reducing <i>E. coli</i> O121 (ATCC 2219) and O26 (ATCC 2196) wheat load and to evaluate the impact of effective (≥3.0 log reductions) SBS treatments on wheat flour quality. Wheat grains were inoculated with <i>E. coli</i> (~6 log CFU/g) and tempered (17% moisture, 24 h) using the following SBS concentrations (%wheat basis): 0, 0.5, 0.75, 1.0, 1.25, and 1.5% SBS. Reductions in <i>E. coli</i> O121 and O26 wheat load at different time intervals (0.5, 2, 6, 12, 18, and 24 h) during tempering were evaluated. The addition of SBS during tempering resulted in <i>E. coli</i> (O121 and O26) log reductions of 2.0 (0.5% SBS) to >4.0 logs (1.5% SBS) (<i>p</i> ≤ 0.05). SBS tempering (1.25 and 1.5% SBS) produced acidic wheat flours (pH = 4.51–4.60) but had comparable wheat flour properties in terms of composition, dough, and bread-making properties relative to the control (0% SBS). SBS tempering reduced the <i>E. coli</i> O121 and O26 load of wheat after tempering with minimal effects on wheat flour quality. | en |
| dc.description.version | Published version | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.citation | Rivera, J.; Deliephan, A.; Dhakal, J.; Aldrich, C.G.; Siliveru, K. Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality. Foods 2021, 10, 1479. | en |
| dc.identifier.doi | https://doi.org/10.3390/foods10071479 | en |
| dc.identifier.uri | http://hdl.handle.net/10919/104129 | en |
| dc.language.iso | en | en |
| dc.publisher | MDPI | en |
| dc.rights | Creative Commons Attribution 4.0 International | en |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | en |
| dc.subject | shiga toxin-producing E. coli | en |
| dc.subject | sodium bisulfate | en |
| dc.subject | wheat tempering | en |
| dc.title | Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality | en |
| dc.title.serial | Foods | en |
| dc.type | Article - Refereed | en |
| dc.type.dcmitype | Text | en |
| dc.type.dcmitype | StillImage | en |