Foodborne outbreaks and recalls of pathogen-contaminated low-moisture foods (LMFs,
foods with water activity at 25° C< 0.85) have led to numerous scientific studies on bacterial …

Heat treatment, or thermal disinfection, is one of the simplest disinfection methods, and is
widely used in the water, sanitation, and food sectors, especially in low resource settings …

Salmonella and enterohemorrhagic Escherichia coli (EHEC) are of serious concern in wheat
flour and its related products but little is known on their survival and thermal death kinetics …

Abstract Every year 15–50% of cereals all around the world are lost due to fungal
contamination and deterioration. In addition, 25% of crops, which are used for human and …

Wheat-based foods has emerged as another potential vehicle for foodborne illness in
humans. The recent occurrence of recalls involving wheat-based foods requires a full …

The occurrence of recalls involving pathogenic Escherichia coli-contaminated wheat flours
show the need for incorporating antimicrobial interventions in wheat milling. The objectives …

Recent outbreaks traced to contaminated flour have created a need in the milling industry for
a process that reduces pathogens in wheat while maintaining its functional properties …

Escherichia coli outbreaks linked to wheat flour consumption have kept emerging in recent
years, which necessitated an antimicrobial step being incorporated into the flour production …

Abstract Salmonella, Shiga toxin-producing Escherichia coli (STEC), and Listeria
monocytogenes have been isolated from low water activity foods (LWAF), where they may …

Outbreaks of enteric pathogens linked to wheat flour have led the wheat milling industry to
seek solutions addressing this food safety concern. Chlorinated water at 400 to 700 ppm has …