Rivera Jared, Deliephan Aiswariya, Dhakal Janak, Aldrich Charles Gregory, Siliveru Kaliramesh
Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24060, USA.
Foods. 2021 Jun 25;10(7):1479. doi: 10.3390/foods10071479.
The occurrence of recalls involving pathogenic -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 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 (~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 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 (O121 and O26) log reductions of 2.0 (0.5% SBS) to >4.0 logs (1.5% SBS) ( ≤ 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 O121 and O26 load of wheat after tempering with minimal effects on wheat flour quality.
涉及致病性污染小麦粉的召回事件表明，在小麦制粉过程中纳入抗菌干预措施很有必要。本研究的目的是评估焦亚硫酸钠（SBS）调质在降低小麦中O121（ATCC 2219）和O26（ATCC 2196）负荷方面的效果，并评估有效（≥3.0 log减少量）SBS处理对小麦粉品质的影响。将小麦籽粒接种（~6 log CFU/g）并使用以下SBS浓度（以小麦为基准）进行调质（17%水分，24小时）：0、0.5、0.75、1.0、1.25和1.5% SBS。评估调质过程中不同时间间隔（0.5、2、6、12、18和24小时）O121和O26小麦负荷的降低情况。调质过程中添加SBS导致（O121和O26）log减少量从2.0（0.5% SBS）到>4.0 log（1.5% SBS）（P≤0.05）。SBS调质（1.25和1.5% SBS）产生了酸性小麦粉（pH = 4.51 - 4.60），但在组成、面团和烘焙特性方面，与对照（0% SBS）相比，小麦粉性质相当。SBS调质在对小麦粉品质影响最小的情况下，降低了调质后小麦的O121和O26负荷。
