Grain Safety Research Group

Transcription

1 Microiologicl Chllenges nd Milling Interventions to Address Emerging Concerns Relted to the Sfety of Whet-sed Products Dr. Andrei Binchini Food Science nd Technology Deprtment The Food Processing Center University of Nersk - Lincoln Grin Sfety Reserch Group Processing nd Sfety Flour Functionlity Dr. Andréi Binchini Dr. Jyne Strtton Dr. Devin Rose Applied Reserch Dr. Luis Sillón Rodrigo Mendoz, M.Sc. Dr. Bismrck Mrtinez Dr. Bing Wng Risk Assessment 1

2 Field-to-Tle Continuum Whet Fields Flour Mill Food Processing Grocery Store Microiologicl Chllenges Whet Fields Fluctution in microil popultions: ü Production prctices ü Method of hrvesting ü Meteorologicl conditions ü Trnsporttion ü Storge conditions 2

3 Effect of Temperture fter Flowering Log CFU/g Log CFU/g Aeroic Plte Count T-Min T-Mx Temperture ( C) Molds T-Min T-Mx Temperture ( C) Log CFU/g Percentge Enteroctericee T-Min T-Mx Temperture ( C) Internl Mold Infection T-Min Temperture ( C) T-Mx * Microil lod ( Pnhndle, South Centrl, Southest) in response to verge the verge low nd high temperture levels (T-Min nd T-Mx) previling from flowering to hrvesting. Verticl line indictes threshold level. Log CFU/g Effect of RH fter Flowering Aeroic Plte Count Enteroctericee Reltive Humidity (%) Reltive Humidity (%) Log CFU/g Log CFU/g Molds Reltive Humidity (%) Percentge Internl Mold Infection Reltive Humidity (%) * Microil lod ( Pnhndle, South Centrl, Southest) in response to the verge reltive humidity levels previling from flowering to hrvesting. Verticl line indictes threshold level. 3

4 Indictors nd Pthogens in Whet Grin Prevlence of indictors nd pthogenic microorgnisms in whet grins in different geogrphic regions Geogrphic Origin ¹ Microorgnisms Gret United Austrli Austrli Austrli Britin Sttes Hungry Algeri Escherichi coli NR NR 2 (50) NR NR NR NR Coliforms ND 93 (58) NR NR NR NR NR Slmonell spp. NR 0.5 (412) 2 (50) NR NR NR NR Bcillus cereus NR 8 (58) 4 (50) NR NR NR NR Reference Eyles et l (1989) Berghofer et l (2003) Eglezos (2010) Seiler Mnthey Peles et l Ri et l (1986) et l (2004) (2012) (2008) ¹ Vlues re percentges of positive smples. Smple sizes re provided in prentheses. NR = not reported; ND = not detected. Field-to-Tle Continuum Whet Fields Flour Mill Food Processing Grocery Store 4

5 Milling Process Whet flour milling: ü No inherent step to ensure sfety ü Cuse redistriution of microorgnisms into milled frctions Consequences: ü The initil microiologicl qulity of the grin ü Clenliness of equipment nd processing environment hve strong influence on the finl sfety nd qulity of the milling end products. Flour Mill Microil Distriution - L Milling Microil Reduction (log CFU/g) APC Yests Molds E -1.5 Brn Shorts Brek Flour Reduction Flour Stright-grde Flour Initil Microil Lod APC Yests Molds E Log CFU/g 5.9 ± ± ± ± 0.2 Distriution of Aeroic Plte Count (APC), yests, molds nd Enteroctericee (E) in milling process nd end products. Whet smples were milled using Buhler MLU-202 Lortory Mill. Error rs denote ± stndrd devition. 5

6 Influence of Equipment on End Product 4.5 Microil lod (log CFU/g) Tempered Whet Brek Flour APC E Coliform Molds Microil profile of whet tempered with lctic cid (5%) nd NCl (~26%) nd the rek flour produced from it y using Buhler MLU-202 Lortory Mill. Error rs denote ± stndrd devition. Influence of Equipment on End Product Microil lod of whet milled products: Whet milled Averge Microil Counts (log CFU/g) x products APC y Coliform Generic E. coli E y Yests Molds Incoming whet 5.5 ± 0.2 ± 0.9 < ± z 3.2 ± ± ± 0.6 Dry clen whet 5.3 ± ± 1.7 < ± z 3.9 ± ± ± 0.6 Tempered whet 5.4 ± ± 1.2 < ± z 3.7 ± ± ± st Brek 4.9 ± ± 1.7 < ± z 3.4 ± ± ± rd Brek 4.5 ± ± 0.4 < ± z 3.4 ± ± ± th Brek 4.8 ± 0.8 ± 0.1 < ± z 3.6 ± ± ± st Middlings 3.5 ± ± 0.3 < ± z 2.7 ± ± ± rd Middlings 3.9 ± ± 0.2 < ± z 2.3 ± ± ± th Middlings 4.9 ± ± 0.5 < ± z 3.2 ± ± ± 0.9 Stright-grde flour 3.9 ± ± 0.5 < ± z 2.2 ± ± 0.5 ± 0.6 Brn 5.3 ± ± 0.5 < ± z 3.4 ± 2.9 ± ± 0.6 Shorts 5.1 ± 0.4 ± 0.5 < ± z 3.6 ± ± ± 0.4 x Vlues represents verge ± stndrd devition. Vlues with different letters within the sme microorgnism re significntly different (P 5). y APC, eroic plte count; E, Enteroctericee. z Vlues re elow the limit of detection of log CFU/g. Germ 5.1 ± ± < ± z ± ± ± 1.1 6

7 Indictors nd Pthogens in Whet Flour Prevlence of indictors nd pthogenic microorgnisms in whet flour in different geogrphic regions Geogrphic Origin ¹ Microorgnisms United United Turkey Austrli Austrli Sttes Sttes Pkistn Escherichi coli 50.7 (142) 1.4 (71) 0.7 (300) 12.8 (3350) 0.7 (2921) NR Coliforms ² NR 1000 (71) NR 1.2 (1477) 1.6 (3,688) - (150) Slmonell spp. NR NR ND (150) 1.3 (3040) 0.14 (4358) NR Bcillus cereus 4.2 (142) 93 (71) ND (350) NR NR NR C. perfringens 9.9 (142) NR NR NR NR NR Reference Aydin et l (2009) Berghofer et l (2003) Eglezos (2010) Richter et l (1993) Sperer (2007) ¹ Vlues re percentges of positive smples. Smple sizes re provided in prentheses. ² Expressed s most prole numer per grm (MPN/g). NR = not reported Btool et l (2012) Outreks Involving the Grin Industry Austrli Slmonell USA Slmonell New Zelnd Slmonell USA E. coli O ? USA Slmonell USA E. coli O121 E. coli O26 Cnd E. coli O121 7

8 Interventions? Reduce incoming contmintion Environmentl Monitoring Progrm Consistent use of whet of superior microiologicl qulity Interventions? Reduce incoming contmintion Environmentl Monitoring Progrm Consistent use of whet of superior microiologicl qulity 8

9 Microil Reduction Novel Tempering Incoming whet (~12% moisture) Enumertion efore tempering Aeroic Plte Counts (APC), Yests, Molds, Enteroctericee (E) Tempering solutions 2.5%, % (v/v) lctic or cetic cids nd ~26% (w/v) NCl (pplied using n tomizer) Wter Acid / NCl Tempered whet (15 or 15.5% moisture) Enumertion 18 or 24 h fter tempering APC, Yests, Molds, E Hrd whet Soft whet Buhler lortory mill Qudrumt Jr. mill Whole-grin flour Stright-grde flour Stright-grde flour Enumertion APC, Yests, Molds, E Enumertion APC, Yests, Molds, E Enumertion APC, Yests, Molds, E Microil Reduction HRW Whet Microil Reduction (log CFU/g) c c c c d d c d 2.5% + 26% % + 26% 2.5% + 26% % + 26% Control Acetic cid + NCl Lctic cid + NCl APC Yests Molds E Effect of the comined ddition of orgnic cid nd NCl in tempering wter on reducing Aeroic Plte Counts (APC), yests, molds nd Enteroctericee (E) in hrd whet grin. Error rs denote ± stndrd devition. Log reduction vlues with the sme letter, within the sme microorgnism, re not significntly different (p>5). 9

10 Microil Reduction Novel Tempering Incoming whet (~12 % moisture) Enumertion efore tempering Aeroic Plte Counts (APC), Yests, Molds, Enteroctericee (E) Tempering solutions Screening test 2.5%, % (v/v) lctic or cetic cids nd ~26% (w/v) NCl Applied using n tomizer Wter Acid / NCl Tempered whet (15 or 15.5 % moisture) Enumertion 18 or 24 h fter tempering APC, Yests, Molds, E Hrd whet Soft whet Buhler lortory mill Qudrumt Jr. mill Whole-grin flour Stright-grde flour Stright-grde flour Enumertion APC, Yests, Molds, E Enumertion APC, Yests, Molds, E Enumertion APC, Yests, Molds, E Microil Reduction SRW Whet 4.5 Microil Reduction (log CFU/g) c c d c d Control 2.5% +26% % + 26% 2.5% + 26% % + 26% APC Yests Molds E Acetic cid + NCl Lctic cid + NCl Effect of the comined ddition of orgnic cid nd NCl in tempering wter on reducing Aeroic Plte Counts (APC), yests, molds nd Enteroctericee (E) in soft whet grin. Error rs denote ± stndrd devition. Log reduction vlues with the sme letter, within the sme microorgnism, re not significntly different (p>5). 10

11 Slmonell spp. Cocktil composition Pthogenic Reduction Novel Tempering Cocktil S. Typhimurium E. coli 516 T2 S. Enteritidis E. coli 1181 Lee3 S. Heidelerg E. coli 726 Lee2 S. Infntis E. coli 180 Lee2 S. Mndk E. coli O157:H7 Cocktil composition E. coli Am 1882 Sl. cocktil E. coli cocktil Dried whet kernels 8 ± 1% moisture Inocultion ~ 7.0 log CFU/g Resting time 7 dys Tempertures 2, 10, 24, 32 C Non-O157 STEC Cocktil composition Enumertion efore tempering TSA + XLT4 or SMAC Tempered whet % moisture Wter Acid + NCl Tempering solutions E. coli O26 E. coli O45 E. coli O103 E. coli O111 E. coli O121 E. coli O145 Non-O157 cocktil Resting time 16 to 30 h Tempertures 2, 10, 24, 32 C Enumertion fter tempering TSA + XLT4 or SMAC Pthogenic Reduction HRW Whet Effect of orgnic cid sline solutions on Slmonell spp. (A), E. coli O157:H7 (B), nd non- O157 STEC (C) during hrd whet tempering. Error rs denote ± stndrd devition. Acetic cid (AA); Lctic cid (LA); Sodium chloride (NCl). Percentge denotes concentrtion. 11

12 Pthogenic Reduction SRW Whet Effect of orgnic cid sline solutions on Slmonell spp. (A), E. coli O157:H7 (B), nd non- O157 STEC (C) during soft whet tempering. Error rs denote ± stndrd devition. Acetic cid (AA); Lctic cid (LA); Sodium chloride (NCl). Percentge denotes concentrtion. Effect of Tempering Methods on Flour Functionlity Cerel Chemistry Journl, In Press doi: /cchem r Copyright, AACC Interntionl, Inc. Effect of Sline Orgnic Acid Solutions Applied during Whet Tempering on Flour Functionlity LUIS SABILLÓN 1,2, ANDRÉIA BIANCHINI 1,2, JAYNE STRATTON 1,2, AND DEVIN J. ROSE 1,3 * 1 Deprtment of Food Science nd Technology nd 2 The Food Processing Center, University of Nersk Lincoln, Lincoln, Nersk 68588; nd 3 Deprtment of Agronomy nd Horticulture, University of Nersk Lincoln, Lincoln, Nersk 68583, USA 66 12

13 Interventions? Reduce incoming contmintion Environmentl Monitoring Progrm Consistent use of whet of superior microiologicl qulity Interventions? Reduce incoming contmintion Environmentl Monitoring Progrm Consistent use of whet of superior microiologicl qulity 13

14 Reduction of Microil Lod within the Mill Incoming hrd whet (12.2% moisture) Enumertion efore tempering Aeroic Plte Counts (APC), Molds, Coliforms, Enteroctericee (E) Tempering solutions Lctic cid % + NCl 26% Applied using n tomizer Lctic Acid / NCl Tempered hrd whet (15.5% moisture) Enumertion 24h fter tempering APC, Molds, Coliforms, E Buhler lortory mill Consecutive milling runs - 16 Brn Shorts Brek Flour Reduction Flour 107 Enumertion every 3 milling runs APC, Molds, Coliforms, E Reduction of Microil Lod within the Mill APC log CFU/g Brek Flour Reduction Flour Brn Shorts E log CFU/g Brek Flour Reduction Flour Coliform logcfu/g Brek Flour Reduction Flour Mold log CFU/g Milling Run # Brek Flour Reduction Flour Brn Shorts 14

15 Interventions? Reduce incoming contmintion Environmentl Monitoring Progrm Consistent use of whet of superior microiologicl qulity Interventions? Reduce incoming contmintion Environmentl Monitoring Progrm Consistent use of whet of superior microiologicl qulity 15

16 Environmentl Monitoring Progrm Adjust Design Evlute Implement Monitor Environmentl Survey Clening & Tempering Milling Pcking & Storge Smpling Site Numer of Smples Collected First Survey Second Survey Third Survey Fourth Survey Clening & Tempering Milling Pcking & Storge Milled Frctions Numer of smples collected in ech microil survey: 14 (soft whet) 13 (hrd whet) 14 (soft whet) 0 (hrd whet) 16 (hrd whet) 16 (hrd whet) 16

17 Microil Lod on Equipment Surfce c c Clening nd tempering equipment Milling nd sifting equipment Flour hndling nd lending equipment Microil Lod on Equipment Surfce Microil lod ssocited with selected equipment used to process the whet nd hndle the resulting flour. Smple Loction Clening nd tempering equipment APC y Averge Microil Counts (log CFU/10 cm 2 ) x Coliform Generic E. coli E y Yests Molds Wter ddition system (Turolizer) 7.0 ± ± 1.2 < ± z 4.8 ± ± ± 0.5 Milling nd sifting equipment Inside wlls of grinding mchines 4.3 ± ± 0.5 < ± z 2.1 ± ± ± 0.7 Wlls of sifter oxes 3.3 ± 0.7 ± 0.9 < ± z 1.5 ± ± 2.2 ± 0.8 Flour hndling nd storge equipment Twin screw conveyors 3.7 ± ± 0.5 < ± z 2.1 ± ± ± 0.1 Product scles 5.3 ± 1.6 ± 0.6 < ± z 1.4 ± ± ± 1.1 x Vlues represents verge ± stndrd devition. 30 y APC, eroic plte count; E, Enteroctericee. z Vlues re elow the limit of detection of log CFU/10 cm 2. 17

18 Incresed Sfety! Reduce incoming contmintion Environmentl Monitoring Progrm Consistent use of whet of superior microiologicl qulity The Tke-Home Messge ü Orgnic cids nd slt in tempering wter my reduce the risk of microil contmintion in milled products ü Consistent use of this process would ensure more snitry milling opertions v Help preventing microil estlishment nd growth within the mill v Reduced risk of post-processing contmintion during milling ü Environmentl Monitoring Progrm ssists in identifying criticl control points in the process 18

19 Acknowledgments ü Grdute nd Undergrdute Students ü Collortors v UNL: Jyne Strtton nd Devin Rose ü Funding Sources: v UNL Htch Funds v Industry AGRICULTURAL RESEARCH DIVISION 19