Phage Biocontrol Effectively Reduces Contamination of Wheat with Shiga Toxin-producing Escherichia coli O121 and O26 Without Adverse Effects on Flour Quality.

Contamination of wheat flours with Shiga toxin-producing E. coli (STEC) is a concern for the milling industry. Milling-specific interventions are needed to address this food safety hazard. The objectives for this study were to determine the efficacy of bacteriophage treatment in reducing wheat STEC contamination during tempering, and assess its effects on flour milling and baking quality. Bacteriophage solutions were prepared by mixing sterile water with the bacteriophage treatment at the following levels: 1 × 10 (0.1%), 2.5 × 10 (0.25%), 5 × 10 (0.5%), 1 × 10 (1.0%), and 1 × 10 (10%) PFU/g wheat dosage. Sterile water (0%) was used as the control. Predried wheat grains were inoculated with STEC (O121 and O26) at 5.0 and 6.0 log CFU/g to restore its original moisture content followed by resting for 24 h. Inoculated grains were then tempered (16% moisture, 24 h) using the prepared bacteriophage solutions. Grains were sampled at 0.5, 1, 2, 6, 12, 18, and 24 h during tempering to determine STEC concentration. The effects of the phage solutions on the flour milling and baking quality were also tested. Tempering time, bacteriophage dose, and their interaction had significant effects on phage efficacy (P < 0.05), with better reductions observed at longer tempering times and higher bacteriophage doses. The use of phage solutions reduced (P < 0.05) wheat STEC concentration after tempering, with the 10% treatment (3.2 logs) achieving ahigher reduction than the 1% (2.4 logs) treatment under similar phage preparation. Phage tempering (including at the highest concentration examined, i.e., 10%) produced wheat flours with comparable quality to the control. Phage-treated wheat flour resulted in breads with finer crumb structure, and comparable texture compared to the control. Phage tempering is a viable intervention for wheat milling as it reduced STEC loads of wheat with no detrimental effects to flour milling and baking quality.