From wheat grain to flour: a review of potential sources of enteric pathogen contamination in wheat milled products

Abstract

The number of food safety issues linked to wheat milled products have increased in the past decade. These incidents were mainly caused by the contamination of wheat-based products by enteric pathogens. This manuscript is the first of a two-part review on the status of the food safety of wheat-based products. This manuscript focused on reviewing the available information on the potential pre-harvest and post-harvest sources of microbial contamination, and potential foodborne pathogens present in wheat-based products. Potential pre-harvest sources of microbial contamination in wheat included animal activity, water, soil, and manure. Improper grain storage practices, pest activity, and improperly cleaned and sanitized equipment are potential sources of post-harvest microbial contamination for wheat-based foods. Raw wheat flour products and flour-based products are potentially contaminated with enteric pathogens such as Shiga toxin-producing E. coli (STECs), and Salmonella at low concentrations. Wheat grains and their derived products (i.e., flours) are potential vehicles for foodborne illness in humans due to the presence of enteric pathogens. A more holistic approach is needed for assuring the food safety of wheat-based products in the farm-to-table continuum. Future developments in the wheat supply chain should also be aimed at addressing this emerging food safety threat.

Keywords:

• Wheat
• STECs
• Salmonella
• cross-contamination
• grain handling

Disclosure statement

There is no known conflict of interest for any of the authors of this manuscript.

Additional information

Funding

This work is supported by the USDA National Institute of Food and Agriculture, AFRI project 2020 – 03505. This is contribution No. 23–278-J from the Kansas Agricultural Experimental Station.