Cargando…

Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality

The occurrence of recalls involving pathogenic Escherichia coli-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 E. coli O121 (ATCC 2219) an...

Descripción completa

Detalles Bibliográficos
Autores principales:	Rivera, Jared, Deliephan, Aiswariya, Dhakal, Janak, Aldrich, Charles Gregory, Siliveru, Kaliramesh
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307037/ https://www.ncbi.nlm.nih.gov/pubmed/34202271 http://dx.doi.org/10.3390/foods10071479

Ejemplares similares

Mitigation of Salmonella on Food Contact Surfaces by Using Organic Acid Mixtures Containing 2-Hydroxy-4-(methylthio) Butanoic Acid (HMTBa)
por: Deliephan, Aiswariya, et al.
Publicado: (2023)

Effects of liquid smoke preparations on shelf life and growth of wild type mold and Aspergillus flavus in a model semi moist pet food
por: Deliephan, Aiswariya, et al.
Publicado: (2023)

Use of Organic Acid Mixtures Containing 2-Hydroxy-4-(Methylthio) Butanoic Acid (HMTBa) to Mitigate Salmonella enterica, Shiga Toxin-Producing Escherichia coli (STEC) and Aspergillus flavus in Pet Food Kibbles
por: Deliephan, Aiswariya, et al.
Publicado: (2023)

Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties
por: Yoganandan, Mohana, et al.
Publicado: (2021)

Characterization of white and red sorghum flour and their potential use for production of extrudate crisps
por: Pezzali, Julia Guazzelli, et al.
Publicado: (2020)

Investigating the Contribution of Blending on the Dough Rheology of Roller-Milled Hard Red Wheat
por: Suprabha Raj, Anu, et al.
Publicado: (2023)

Salmonella and Enterohemorrhagic Escherichia coli Serogroups O45, O121, O145 in Wheat Flour: Effects of Long-Term Storage and Thermal Treatments
por: Forghani, Fereidoun, et al.
Publicado: (2019)

The use of multiple hypothesis-generating methods in an outbreak investigation of Escherichia coli O121 infections associated with wheat flour, Canada 2016–2017
por: Morton, V., et al.
Publicado: (2020)

Wheat and Flour
Publicado: (1876)

Wheat and Flour
por: Holbrook, M. L.
Publicado: (1876)

Effects of Wheat Tempering with Slightly Acidic Electrolyzed Water on the Microbiota and Flour Characteristics
por: Qin, Mingqian, et al.
Publicado: (2022)

Whole Wheat Flour
Publicado: (1875)

Entire Wheat Flour
Publicado: (1884)

Entire Wheat Flour
Publicado: (1884)

The Efficacy of Sodium Bisulfate Salt (SBS) Alone and Combined With Peracetic Acid (PAA) as an Antimicrobial on Whole Chicken Drumsticks Artificially Inoculated With Salmonella Enteritidis
por: Dittoe, Dana K., et al.
Publicado: (2019)

Efficacy of Liquid Smoke to Mitigate Infestations of the Storage Mite, Tyrophagus putrescentiae, in a Model Semi-Moist Pet Food
por: Deliephan, Aiswariya, et al.
Publicado: (2023)

Quality of Low-Allergy Wheat (‘O-Free’) Flour and Optimization of Its Bread-Baking Performance
por: Xia, Tianyi, et al.
Publicado: (2022)

Genotypic Variation in Wheat Flour Lysophospholipids
por: Liu, Lei, et al.
Publicado: (2017)

Wheat Meal vs. White Flour
por: Childs, S. B.
Publicado: (1890)

Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread
por: Coţovanu, Ionica, et al.
Publicado: (2023)

Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths
por: Baek, Nayeon, et al.
Publicado: (2023)

Caffeinium bisulfate monohydrate
por: Jerin, C. Vincent, et al.
Publicado: (2011)

Comparing wheat flour and commercial wheat extract skin prick testing in Wheat Dependent Exercise Induced Anaphylaxis
por: Rosenfield, Lana A, et al.
Publicado: (2010)

Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread
por: Zafar, Tasleem A., et al.
Publicado: (2020)

Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread
por: Coțovanu, Ionica, et al.
Publicado: (2022)

Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours
por: Dapčević-Hadnađev, Tamara, et al.
Publicado: (2022)

Foods of the Mediterranean diet: tomato, olives, chili pepper, wheat flour and wheat germ
por: NAUREEN, ZAKIRA, et al.
Publicado: (2022)

Effect of potato flour on quality and staling properties of wheat–potato flour bread
por: Ju, Qian, et al.
Publicado: (2020)

Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making
por: Moreno-Araiza, Oscar, et al.
Publicado: (2023)

Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics
por: Mu, Jianlou, et al.
Publicado: (2023)

Proximate composition, functional properties and quantitative analysis of benzoyl peroxide and benzoic acid in wheat flour samples: effect on wheat flour quality
por: Nisar, Numrah, et al.
Publicado: (2020)

Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour
por: Jukić, Marko, et al.
Publicado: (2022)

Evaluation and improvement of LAMP assays for detection of Escherichia coli serogroups O26, O45, O103, O111, O121, O145, and O157
por: Wang, Deguo
Publicado: (2017)

Complete Genome Sequence of an Escherichia coli O121:H19 Strain from an Outbreak in Canada Associated with Flour
por: Robertson, James, et al.
Publicado: (2018)

Mycoflora study in a wheat flour mill of Argentina
por: Aringoli, E.E., et al.
Publicado: (2012)

Book Review: Tortillas Wheat Flour and Corn Products
por: García-Lara, Silverio
Publicado: (2016)

Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy
por: Czaja, Tomasz, et al.
Publicado: (2020)

Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish
por: Maisont, Suchada, et al.
Publicado: (2021)

Element Content in Different Wheat Flours and Bread Varieties
por: Fernández-Canto, María Nerea, et al.
Publicado: (2022)

Assessment of Functional Properties of Wheat–Cassava Composite Flour
por: Li, Mingjuan, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_86c0hdkn4qack3164848874snv