Methods for Reducing Microbial Contamination of Wheat Flour and Effects on Functionality

Abstract

Recent food-borne illness outbreaks have been attributed to the consumption of raw wheat flour. This has caused many in the grain industry to rethink the assumption that wheat flour will undergo heat treatment (e.g., baking, cooking, frying, etc.) before consumption. Ozone, heat, and irradiation are among the treatments that have been explored as possible means of inactivating microorganisms in flour. In general there is a tradeoff between the destruction of microorganisms and the effects on the functional properties of wheat flour: moderate treatments that do not negatively affect flour functionality have little impact on microbial inactivation, while severe treatments are very effective at reducing bacteria but also reduce flour functionality. Research in this area is necessary and urgent to provide safe products for consumers.