Effect of Vacuum Steam Treatment of Hard Red Spring Wheat on Flour Quality and Reduction of Escherichia coli O121 and Salmonella Enteritidis PT 30

What is it about?

Recent outbreaks traced to contaminated flour have created demand in the milling industry for a process that reduces pathogens in wheat while maintaining its functional properties. Vacuum steam treatment (VST) is a promising technology for low moisture foods including wheat to prevent product recalls. This is the first report on efficacy of VST to control pathogens in bread wheat while maintaining the end-use functionality.

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