New paper from the Bergholz Lab

A new publication from Teresa Bergholz's group shows that vacuum steam inactivates pathogens on wheat without affecting the quality of milled flour

The Bergholz lab, in collaboration with Senay Simsek in Plant Sciences, have shown that that vacuum steam (steam produced at temperatures below 100 C) inactivates Escherichia coli O121 and Salmonella Enteritidis on hard red spring wheat without impacting the quality of milled flour. This work has important implications for flour production, as flour has been implicated in several foodborne illness outbreaks recently, and there is currently no treatment to inactivate pathogens on the wheat that is used for flour milling.

This work is published in the Journal of Food Protection

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