Significance of Sodium Bisulfate (SBS) Tempering in Reducing the <i>Escherichia coli</i> O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality
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>...
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MDPI AG
2021-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/7/1479 |
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| author | Jared Rivera Aiswariya Deliephan Janak Dhakal Charles Gregory Aldrich Kaliramesh Siliveru |
| author_facet | Jared Rivera Aiswariya Deliephan Janak Dhakal Charles Gregory Aldrich Kaliramesh Siliveru |
| author_sort | Jared Rivera |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T10:02:46Z |
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| language | English |
| last_indexed | 2024-03-10T10:02:46Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-8872b1c4abde448091a33ce079449fdf2023-11-22T01:47:35ZengMDPI AGFoods2304-81582021-06-01107147910.3390/foods10071479Significance of Sodium Bisulfate (SBS) Tempering in Reducing the <i>Escherichia coli</i> O121 and O26 Load of Wheat and Its Effects on Wheat Flour QualityJared Rivera0Aiswariya Deliephan1Janak Dhakal2Charles Gregory Aldrich3Kaliramesh Siliveru4Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USADepartment of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USADepartment of Food Science and Technology, Virginia Tech, Blacksburg, VA 24060, USADepartment of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USADepartment of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USAThe 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.https://www.mdpi.com/2304-8158/10/7/1479shiga toxin-producing <i>E. coli</i>sodium bisulfatewheat tempering |
| spellingShingle | Jared Rivera Aiswariya Deliephan Janak Dhakal Charles Gregory Aldrich Kaliramesh Siliveru Significance of Sodium Bisulfate (SBS) Tempering in Reducing the <i>Escherichia coli</i> O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality Foods shiga toxin-producing <i>E. coli</i> sodium bisulfate wheat tempering |
| title | Significance of Sodium Bisulfate (SBS) Tempering in Reducing the <i>Escherichia coli</i> O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality |
| title_full | Significance of Sodium Bisulfate (SBS) Tempering in Reducing the <i>Escherichia coli</i> O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality |
| title_fullStr | Significance of Sodium Bisulfate (SBS) Tempering in Reducing the <i>Escherichia coli</i> O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality |
| title_full_unstemmed | Significance of Sodium Bisulfate (SBS) Tempering in Reducing the <i>Escherichia coli</i> O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality |
| title_short | Significance of Sodium Bisulfate (SBS) Tempering in Reducing the <i>Escherichia coli</i> O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality |
| title_sort | significance of sodium bisulfate sbs tempering in reducing the i escherichia coli i o121 and o26 load of wheat and its effects on wheat flour quality |
| topic | shiga toxin-producing <i>E. coli</i> sodium bisulfate wheat tempering |
| url | https://www.mdpi.com/2304-8158/10/7/1479 |
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