Mitigating the Potential Risk of E. coli and Salmonella Contamination in Wheat Supply Chain Using Big Data Strategies

MITIGATING THE POTENTIAL RISK OF E. COLI AND SALMONELLA CONTAMINATION IN WHEAT SUPPLY CHAIN USING BIG DATA STRATEGIES

Sponsoring Institution

National Institute of Food and Agriculture

Project Status

COMPLETE

Funding Source

AFRI COMPETITIVE GRANT

Reporting Frequency

Annual

Accession No.

1024556

Grant No.

2021-67017-33441

Cumulative Award Amt.

$454,987.00

Proposal No.

2020-03505

Multistate No.

(N/A)

Project Start Date

Jan 1, 2021

Project End Date

Dec 31, 2024

Grant Year

2021

Program Code

[A1332]- Food Safety and Defense

Recipient Organization
KANSAS STATE UNIV
(N/A)
MANHATTAN,KS 66506

Performing Department
Grain Science & Industry - AES

Non Technical Summary
Cereal grains are of major economic value to the U.S. During the supply chain, grains are vulnerable to damage from insects, pests, and pathogens (Salmonella and E. coli). This damage not only include quality losses but also includes monetary loss. Currently, there is no data available on describing the impact of field, growing, handling, storage, and processing conditions on the concentration and prevalence of pathogens in the wheat supply chain. While making different products from wheat flour, the flour is subjected to different treatment conditions (high temperature and pressure during the production of pasta and high temperature during baking of bread). These treatment conditions are known to eliminate notable food borne pathogens such as Salmonella and E. coli in wheat flour products. However, the issue of food borne illnesses still remains a concern due to the consumption of raw flour, batter or dough by consumers, which resulted in two recent outbreaks in the USA. So, in this project, we propose to track the distribution of pathogens in the wheat supply chain using big data analytics framework and blockchain models. The developed models will serve as tool to identify the parameters at each step in the supply chain that impacts the quality and safety of the grain. We also propose to develop a novel intervention method that will prevent the outbreaks of E. coli and Salmonella in the wheat flours without impacting the baking and milling quality of wheat flours.

Animal Health Component

50%

Research Effort Categories

Basic

30%

Applied

50%

Developmental

20%

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
501	1549	2020	30%
503	1549	2020	30%
503	1549	1100	20%
503	1549	2080	20%

Knowledge Area
501 - New and Improved Food Processing Technologies; 503 - Quality Maintenance in Storing and Marketing Food Products;

Subject Of Investigation
1549 - Wheat, general/other;

Field Of Science
2020 - Engineering; 1100 - Bacteriology; 2080 - Mathematics and computer sciences;

Keywords

big data analytics

food safety

hurdle technology

mitigation strategies

supply chain

Goals / Objectives
The major goals of this project are to:Provide a system-wide modeling approach to identify the factors that may influence the contamination of the wheat supply chain by pathogens such as E. coli and Salmonella.Track the propagation of these pathogens through various processes in the supply chain.Recommend process parameter settings to mitigate the impact of E. coli and Salmonella contamination.Determine the distribution of E. coli and Salmonella in milling fractions and processing equipment upon milling of contaminated wheat. Develop models to predict the concentration of residual microbes at different stages of processing.Evaluate the impact of residual microbes on the processing equipment on milling of uncontaminated batches of wheat. Develop models to identify potential regions of cross- contamination and provide measures that can be taken to mitigate the cross-contamination.Determine the minimum inhibitory concentration of SBS solution and ozone against E. coli and Salmonella in nutrient broth.Evaluate efficacy of SBS, heat treated wheat, and ozonized water, individually and in combination, to control the pathogens on wheat kernels. Develop hurdle technology to improve the efficiency of microbial inactivation.Assess the impacts of the developed hurdle technology (tempering method) on milling and baking quality of the wheat flour.

Project Methods
The temperature, humidity, weather monitoring sensors, and NIR sensors for determining the wheat quality will be set in the farms, grain elevators, and processing facilities. A protocol will be prepared on what data to be collected in each location and circulated to the stakeholders. The protocols will be prepared based on the first Food Protection Working Group meeting in winter 2021. Samples from farms, elevators, and processing facilities will be drawn non-uniformly, i.e., whenever the wheat moves from one step to the other step in the supply chain irrespective of the time and also whenever the stakeholder observes the changes in grain quality (parameters will be determined during stakeholder meeting). The drawn samples will be stored and microbiological and grain quality enumerations will be carried in Kansas State University's Food Science Institute and Wheat Quality labs. A framework consisting of an ensemble of machine learning methods and stochastic modeling will be constructed based on the big data analytics. The proposed big data analytics framework consists of an ensemble of machine learning methods (clustering, anomaly detection, and reinforcement learning) and stochastic modeling (Markov decision process models) to (1) identify cereal grain production stages where process parameters deviate from their norm; and (2) provide probabilities that a combinational process parameter setting predict the contamination of E. coli and Salmonella.The native (non-inoculated) microbial load of each lot of cleaned wheat will be determined before and after tempering through quantification of total aerobic plate counts, Enterobacteriaceae counts, and yeast and mold (all utilizing 3M Petrifilm plating protocols). Each wheat lot will also be screened by selective enrichment and polymerase chain reaction-based (PCR) for the natural presence of STEC and Salmonella prior to use for inoculated milling modeling studies. The distribution of E. coli in milling fractions as well as on the processing equipment (hopper, rollers, sifter surfaces, flour receiving containers) will be analyzed following standard procedures. Subsequently, uncontaminated wheat will be milled following similar operating parameters and the incidence of microbial contamination will be evaluated. Based on the operating parameters and grain and flour properties, the simulation models to predict the propagation of enteric pathogen in the processing equipment and milling fractions will be developed. The simulation models will be developed using the codes written in the MATLAB program (Math works, Natick, MA). In the simulations, we will use the Statistics and Machine Learning tool box in MATLAB. The mill process parameters and incoming wheat stock parameters (physical, chemical, and microbiological) will be used as the input parameters. The microbiological load on the processing equipment and in the mill fractions will be the output of the model. We will use part of the lab-scale experimental data to train the model and part of the lab scale experimental data will be used as a validation set. Based on the validations, the simulation models will then be extended to pilot scale milling facilities.A novel tempering method (hurdle technology) for ensuring microbial safety of wheat prior to milling will be developed using ozonized water, heat treatment, and sodium bisulfate (SBS). The potency of SBS and ozonized water in inhibiting microbial growth and reducing pathogen levels in tempered wheat and also on heat treated wheat will be determined. Minimum inhibitory concentration of the proposed treatment (SBS and ozone) will also be identified. In order to study the efficacy of SBS and ozonized water against the microbes, an in-vitro experimental approach is planned. SBS and ozone-infused water at various concentrations will be tested for effectiveness of reducing E. coli and Salmonella populations on wheat kernels. An aliquot (100 g) of fresh wheat will be placed in 7 stainless steel containers. The use of stainless steel containers simulates the material used in tempering bins in milling plants. Ozone and water mixture from the injector will be pumped through a specially designed reactor to produce MNAO. The specific concentration of MicroNano Aqueous Ozone MNAO water will be prepared using the ozone generator and decay of the ozone will be evaluated periodically. The efficacy of SBS and ozonized water against the microbes on heat treated wheat will also be evaluated. The heat treatment will be carried out in the bin pre-heated to 55 ºC and will be held for 6, 12, 18 and 24 h. All the treatments will be spray inoculated with E. coli cocktail (O121 and O26) and Salmonella, separately at a final inoculum level of ~6 logs and will be left inside a biosafety level-2 cabinet for 30 min to give an attachment time. Following this, specific tempering treatments will be spray applied in respective samples not exceeding 16% moisture level, simulating the commercial tempering method. To test the bacterial load on the outer bran layer of the wheat grains, a rinse method will be used. In brief, a 25-g wheat grain sample will be placed in a sterile Whirlpak® bag containing 225 ml of BPW and will be shaken vigorously for 2 minutes to detach the loosely attached E. coli and Salmonella from the outer layer. The milling characteristics like milling yield, damaged starch content and particle size distribution will be evaluated for the wheat kernels treated with novel tempering method. The chemical composition of the flour, namely, protein, crude fat, fiber and ash will also be evaluated using AACC standard methods. The flour rheological characteristics will be evaluated using Rapid Visco Analyzer on following AACC method. The characteristics of the dough during mixing as well as quality of starch and protein will be measured using the Mixolab. Whole wheat and white pan bread will also be prepared from the flour samples produced using the novel tempering method to evaluate the effectiveness of hurdle technology on baking quality.

Progress 01/01/21 to 12/09/24

Outputs
Target Audience:Members and constituents of: Kansas Wheat Commission; U.S. Wheat Associates; Kansas Grain and Feed Association; American Feed Industry Association; National Grain and Feed Association; Grain Elevator and Processing Society; International Association of Operative Millers; North American Millers Association, and Pest management Service Providers Changes/Problems:Dr. Ashesh Sinha and Dr. Greg Aldrich have left KSU and with collaboration with the other PI's and the students trained by Dr. Aldrich and Dr. Sinha we have successfully completed the project. What opportunities for training and professional development has the project provided?The students and PI were able to attend the IAFP and COFE conferences and present their findings at these conferences. Dr. Siliveru also presented these findings the Kansas Grain and Feed Association and NebraskaGrain and Feed Association workshops conducted in 2023 and 2024. How have the results been disseminated to communities of interest?Yes, the findings were disseminated with the members and constituents of: Kansas Wheat Commission; U.S. Wheat Associates; Kansas Grain and Feed Association; American Feed Industry Association; National Grain and Feed Association; Grain Elevator and Processing Society; International Association of Operative Millers; North American Millers Association, and Pest management Service Providers What do you plan to do during the next reporting period to accomplish the goals?The project is ended and this is the final report

Impacts
What was accomplished under these goals? Objective 1 - Identify relevant factors that lead to E. coli and Salmonella contamination throughout the wheat supply chain As wheat grains enter the food supply chain, it is exposed to pathogen and microbial contamination from multiple contamination sources; this event could lead to economic and quality losses. Currently, the data on the impact of field conditions, wheat cultivation, handling, storage, and processing conditions on prevalence and contamination levels of foodborne pathogens in the wheat supply chain is minimal. After the 2nd year of this project, we have completed the big data framework that can help track the distribution of pathogens i In the wheat supply chain. After the 3rd year of this project, we have worked on the processing, gathering, and testing wheat grain samples from various wheat flour millers, commissions, and wheat growers. The data gathered from this extensive testing process was then used in the implementation of the blockchain model developed. We have also worked on gathering the Food Protection Working group, which enabled the collaboration between the wheat commissions and millers. This can help in gathering data on tracking the relevant foodborne pathogens in the supply chain. Figure 1.1. Detailed wheat supply chain. Figure 1.2. Blockchain model developed for the wheat supply chain. Figure 1.2 shows the blockchain model developed, which is a shared database used for tracking and recording assets. This model was used in tracking pathogen load of wheat grains throughout the supply chain. Through this, grain handlers will be able to upload data on a database, which was used in the Markov based decision tool that is shown in Figure 1.2.The Markov decision tool is a stochastic sequential decision process that describes a dynamic process based on the results of previous events. As the data on the microbial and pathogenic load of wheat was gathered from the block chain model, the Markov decision tool was used to determine the optimal parameters at each step in the supply chain that can help maintain superior wheat grains in terms of microbial quality. A sample result of the blockchain model and the Markov decision tool is shown in Figure 1.2. The results indicate that based on the given conditions such as temperature and humidity, the microbial contamination is found to be low at 0o C and 20% humidity. In essence, the blockchain model and decision tool developed in this objective were able to identify specific conditions that can yield wheat grains from harvest that possess minimal contamination levels (i.e., superior microbial quality). Objective 2 - Evaluate the impact of microbial contamination on the distribution of pathogens during the wheat milling process The previous objective demonstrated that incoming wheat grains are potentially contaminated with foodborne pathogens. These pathogens could then be transferred into the milling equipment surfaces such as rollers and sieves, which eventually serve as a potential cross-contamination source for incoming mill streams during milling. Thus, the identification of milling equipment surfaces that are more prone to contamination is needed. This can help serve as a basis in a decision process aimed at improving mill cleaning and sanitation practices. After year 2, we completed the planned experiments on evaluating cross-contamination of non-pathogenic E. coli in milling equipment and milling fractions produced during milling. We have decided to use non-pathogenic E. coli as surrogates for Shiga toxin-producing E. coli and Salmonella as these are also considered as enteric bacteria and to reduce biohazard risks in conducting the experiments. For this experiment, we milled E. coli-inoculated (at 3 and 6 log CFU/g) wheat grains followed by non-inoculated wheat grains using a lab-scale roller milling equipment. We then evaluated the E. coli transfer by sampling equipment surfaces and milling fractions and enumerating their E. coli load through plating methods. Tables 2.1 to 2.4 show the amount of E. coli transferred into the mill equipment surfaces after the milling experiment. The results gathered from this experiment have been published in the Cereal Chemistry journal and have been presented in scientific conferences organized by the IAFP and Cereal and Grains organizations. The results of the first experiment indicate that E. coli could get transferred into the mill equipment surfaces after milling contaminated wheat grains. Specifically, the rollers, sieves, and hoppers from both the break and reduction system surfaces were found to be more prone to E. coli contamination as these surfaces had the highest level of E. coli contamination at both inoculation levels used (Table 2.1 and 2.2). Overall, the results from this experiment show the importance of properly cleaning and sanitizing mill equipment surfaces as these are likely sources of pathogen contamination during milling. Properly cleaning and sanitizing rollers, sieves, and hopper surfaces of milling equipment would be helpful in preventing pathogen cross-contamination as these were found to be more prone to E. coli contamination. ?Objective 3 - Development of hurdle technology to ensure the microbial safety of wheat flour The findings from the previous objectives show the importance of lowering the microbial contamination present in the wheat grains prior to milling. To further improve the food safety of wheat flour products, we have developed a hurdle technology approach to reduce the pathogenic contamination (STECs and Salmonella) present on wheat grains. This tempering approach involved the combination of acidic water tempering and mild heat treatments to sufficiently (≥ 3.0 log reduction) reduce the STEC and Salmonella load of wheat grains during the tempering step. The experiments for this objective also involved the evaluation of the effects of the hurdle approach developed on the flour milling and baking performance. The experiments included in this objective have been completed, presented in scientific conferences, and already published in scientific journals such as Cereal Chemistry, Journal of Food Processing & Preservation, and Food Control. After year 3, we have completed the experiments required in developing a similar hurdle approach for reducing Salmonella contamination in hard red spring (HRS) wheat grains. Like our previous experiments, we have used a combination of acidic water tempering and mild heat (55o C) in tempering Salmonella-inoculated HRS grains. Figure 3.2 shows the effects of the tempering treatments used on the Salmonella load of HRS grains. Using individual acidic water tempering (lactic acid, sodium bisulfate, and citric acid) treatments produced log reductions ranging from 2.0 to 2.5 logs in the HRS Salmonella load. The use of heat treatment alone (55o C) during tempering produced log reductions of ≥ 4.1 logs after 24 h of tempering. Among the acids used, the 15% lactic acid treatment produced the highest fold change, which indicates that it exerted the highest oxidative stress to the Salmonella cells. Overall, the results of the experiments conducted for objective 3 indicate that the use of the developed hurdle tempering approach shows promise as a mitigation step against pathogen contamination of wheat flours during milling. Reductions of ≥ 3.0 logs in the pathogenic load (STECs and Salmonella) of wheat were achieved within 12 h of tempering with the hurdle approach. This capability makes it suitable for commercial milling processes as the highest reductions were achieved within 6 to 12 h of tempering, which is the typical tempering time used in commercial milling of HRW and HRS wheat grains.

Publications

Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Rivera, J., D.P., S., and Siliveru, K. (2024). Significance of tempering conditions on the distribution of E. coli in the milling fractions produced during lab-scale hard red winter wheat milling. Presented in the Conference of Food Engineering 2024 Annual Meeting in Seattle, WA (August 25 - 28, 2024)
Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Rivera, J., D.P., S., and Siliveru, K. (2024). Significance of tempering conditions on the distribution of E. coli in the milling fractions produced during lab-scale hard red winter wheat milling. Presented in the International Association for Food Protection (IAFP) 2024 Annual Meeting in Long Beach, CA (July 15 - 17, 2024)
Type: Peer Reviewed Journal Articles Status: Published Year Published: 2024 Citation: Rivera, J. D., Shivaprasad, D. P., L. Sabillon, and K. Siliveru**. 2024. Enteric pathogen survival, food safety incidents, and potential mitigation strategies to address microbial contamination in wheat-based foods: A review. Critical Reviews in Food Science and Nutrition. DOI: https://doi.org/10.1080/10408398.2024.2387766
Type: Peer Reviewed Journal Articles Status: Published Year Published: 2024 Citation: Shivaprasad, D. P., J. D. Rivera, L. Sabillon, and K. Siliveru**. 2024. From wheat grain to flour: a review of potential sources of enteric pathogen contamination in wheat milled products. Critical Reviews in Food Science and Nutrition. DOI: https://doi.org/10.1080/10408398.2024.2353892

Progress 01/01/23 to 12/31/23

Outputs
Target Audience:Members and constituents of: Wheat Growers, Wheat Commissions; U.S. Wheat Associates; National Grain and Feed Association; Grain Elevator and Processing Society; International Association of Operative Millers; North American Millers Association; Universities, and Wheat Flour Consumers Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?This project has provided to reach out to the audiences at the Wheat Growers, Wheat Commissions, International Association of Operative Millers; North American Millers Association; Universities, Cereals and Grains Association conference and International Association of Food Protection How have the results been disseminated to communities of interest?The results have been dessiminated through publications and presentations What do you plan to do during the next reporting period to accomplish the goals?1. In the next coming year, we plan to test the developed big data framework model to track the distribution of pathogens in the wheat supply chain. 2. We will also be evaluating the impact of developed hurdle technology on the wheat milling and baking quality

Impacts
What was accomplished under these goals? Objective 1 As wheat goes through the supply chain, it is vulnerable to damage from pathogens and multiple sources of microbial contamination that can cause economic and quality losses. Currently, there is no data available describing the impact of field, growing, handling, storage, and processing conditions on the prevalence and concentration of pathogens in the wheat supply chain. In the year 2 of this project, the big data framework to track the distribution of pathogens in the wheat supply chain has been developed. Currently, we are in the process of gathering, and testing wheat samples from various wheat flour millers, wheat commissions, and wheat growers for testing and evaluation. The data gathered from this part of the project would then be implemented in the blockchain model created. We are also in the work of gathering the Food Protection Working Group, and coordinating the collaboration between the wheat commissions, and millers on tracking relevant foodborne pathogens in the supply chain. Objective 2 Incoming wheat grains could potentially be contaminated with foodborne pathogens that can be transferred into the milling equipment surfaces such as rollers, and sieves. These contaminated surfaces could then become a source of cross-contamination of pathogens in the mill streams during flour milling. In addition, identifying these surfaces would also serve as a basis for improving wheat mill cleaning, and sanitation practices. In year 2, we continued the conduct of the cross-contamination experiments and evaluated the E. coli load transferred into the milling equipment surfaces, and mill fractions from milling inoculated wheat grains (at 3 or 6 log CFU/g). The following Tables 1 to 4 show the amount of E. coli transferred into the mill equipment surfaces after milling inoculated, and non-inoculated wheat grains. Currently, we are working on evaluating the effects of tempering conditions such as temperature, moisture, inoculation level, and time on the distribution of E. coli into the milling fractions produced. Figure 5 shows that temperature and inoculation level were the most relevant factors in influencing the level of E. coli transferred into each milling fraction produced. The results from this study, once completed, will be useful as a basis in improving the efficacy of antimicrobial interventions applied during wheat milling. Figure. Contributions (%) of each variable to the total variance E. coli load reductions in wheat after tempering, and E. coli load of the mill fractions produced. Results were obtained using the proc VARCOMP procedure in SAS. Values with '*' indicate that the factor had significant effects (P < 0.05) to the response. (I - inoculum, T- temperature, and M - moisture). In year 2, we continued our experiments on evaluating the effects of a hurdle technology (combination of acidic water tempering, and heat treatment) for tempering/ conditioning of wheat to inactivate its pathogenic E. coli (O121 and O26) and Salmonella load. Figures 6 and 7 show the effects of the hurdle technology in inactivating pathogenic E. coli and Salmonella load of wheat during tempering. Based on the results, the hurdle tempering approach was more effective in inactivating both E. coli and Salmonella in wheat grains than using heating or acidic water tempering alone. The hurdle approach was able to reduce pathogenic E. coli and Salmonella by ≥ 4.0 log CFU/g after tempering for 6 and 18 h respectively. These reductions were greater as acidic water tempering only produce a 2-log reduction, while heating alone produce the same reductions only after 24 h. Tables show that the hurdle approach used for tempering did not significantly alter the breadmaking quality of the wheat flours produced from milling hard red winter (HRW) and hard red spring (HRS) wheat, respectively. These results suggest that the hurdle approach can be a viable method for improving the food safety of wheat flour. Currently, we are working on investigating the effects of the hurdle approach on other wheat varieties (soft wheats) in terms of pathogenic load reduction, and flour functionality. Figure . Salmonella load of wheat during the tempering process; LA - lactic acid, SBS - sodium bisulfate; CA - citric acid. Dashed line corresponds to detection limit (1.6 log CFU/g) Table. Bread making quality of the wheat flours produced using the selected tempering treatments. Test variables Control Heat alone 15% SBS+heat 15% CA+heat 15% LA+heat Textural properties Hardness 3.94±0.32B 6.77±1.24BA 10.10±1.54A 5.70±0.68B 7.56±1.62BA Adhesiveness 0.001±0.00A 0.001±0.00A 0.001±0.00A 0.002±0.00A 0.001±0.00A Resilience 40.68±0.59A 42.59±0.92A 37.08±2.63A 37.10±2.05A 39.87±2.32A Cohesion 0.78±0.00A 0.80±0.00A 0.75±0.02A 0.74±0.02A 0.76±0.025A Springiness 106.46±4.30A 106.59±10.72A 106.49±11.91A 102.46±5.75A 106.47±12.06A Gumminess 3.35±0.10B 5.42±0.95BA 7.53±0.90A 4.21±0.46B 5.74±1.067BA Chewiness 3.56±0.09C 5.73±0.99B 7.92±0.30A 4.26±0.32CB 5.96±0.54B Volume 513.33±8.49A 456.66±16.99BAC 443.33±16.99C 510±24.53BA 450±20.41BC Specific volume 3.46±0.06A 3.09±0.11BA 3.03±0.12B 3.47±0.16A 2.99±0.13B C-cell characteristics Number of cells (n) 2914.33±190.48A 2555±40.04A 2895.16±180.81A 2848.83±57.83A 2663.33±50.46A Cell diameter (mm) 1.86±0.11A 1.77±0.04BA 1.537±0.17B 1.766±0.04BA 1.64±0.04BA Wall thickness (mm) 0.42±0.00A 0.42±0.00A 0.40±0.01A 0.42±0.00A 0.42±0.00A Cell volume (cc) 5.95±0.348A 5.62±0.31A 4.74±0.69A 5.49±0.16A 5.12±0.11A

Publications

Type: Conference Papers and Presentations Status: Published Year Published: 2023 Citation: 1. Rivera, J., and Siliveru, K. (2023). Blockchain model and antimicrobial interventions for wheat flour and grain safety. Presented at the Arkansas Association for Food Protection 2023 Meeting in Fayetteville, AR on September 26 to 28, 2023.
Type: Conference Papers and Presentations Status: Published Year Published: 2023 Citation: 2. DP., Shivaprasad, Rivera, J., and Siliveru, K. (2023). Acidic tempering and heat treatment-based hurdle approach to reduce Salmonella load in wheat and its impact on wheat flour quality. Presented at the IAFP 2023 Meeting in Toronto, ON, Canada on July 16 to 19, 2023.
Type: Conference Papers and Presentations Status: Published Year Published: 2023 Citation: 3. Rivera, J., DP., Shivaprasad, and Siliveru, K. (2023). Effect of inoculation level, tempering treatments, and time on the distribution of E. coli into hard red winter wheat (HRW) milling fractions. Presented at the IAFP 2023 Meeting in Toronto, ON, Canada on July 16 to 19, 2023.
Type: Journal Articles Status: Accepted Year Published: 2023 Citation: Shivaprasad, D. P., J. D. Rivera, and K. Siliveru**. 2023. Control of Salmonella in wheat grains with sodium bisulfate (SBS) tempering and its impact on flour quality. Cereal Chemistry

Progress 01/01/22 to 12/31/22

Outputs
Target Audience:Members and constituents of: Wheat Growers, Wheat Commissions; U.S. Wheat Associates; National Grain and Feed Association; Grain Elevator and Processing Society; International Association of Operative Millers; North American Millers Association; Universities, and Wheat Flour Consumers Changes/Problems:Due to COVID restrictions, we had a delay in conducting the laboratory experiments as well as in receiving the ample samples from the Food Protection Working Group. What opportunities for training and professional development has the project provided?This project has provided to reach out to the audiences at the Wheat Growers, Wheat Commissions, International Association of Operative Millers; North American Millers Association; Universities, Cereals and Grains Association conference and International Association of Food Protection How have the results been disseminated to communities of interest?The results have been dessiminated through publications and presentations What do you plan to do during the next reporting period to accomplish the goals?1. In the next coming year, we plan to implement and gather Food Protection Working Group in the spring 2023. We want to test the developed big data framework model to track the distribution of pathogens in the wheat supply chain. 2. We will be conducting the cross-contamination studies for Salmonella during the wheat milling process. 3. We will also be evaluating the impact of developed hurdle technology on the wheat milling and baking quality

Impacts
What was accomplished under these goals? The major accomplishments in the year 2 are: 1. So, in this project, in the year 2, we have developed a big data framework to track the distribution of pathogens in the wheat supply chain. We consider a detailed wheat supply chain where temperature and humidity are the two main parameters responsible for bacterial contamination at any point in the network. We implemented a Q learning algorithm because in our model transition probability is not known. This method determines the best values of temperature and humidity that is to be maintained to ensure good quality of wheat at every stage of the supply chain. A decision maker can have an idea what could his best and worst decision in determining the quality of wheat. 2. Identified the key locations in the wheat flour mill that would cause the cross contamination in the mill supply chain. 3. Identified mitigating mechanisms that would reduce the E. coli and Salmonella load by 3 log and does not affect the baking and milling quality of the flour.

Publications

Type: Journal Articles Status: Published Year Published: 2022 Citation: Rivera, J. M. K. Pulivarthi, D. P. Shivaprasad, R. Phebus, G. Aldrich, and K. Siliveru. 2022. Quantifying Escherichia coli contamination in milling equipment during lab scale milling operations. Cereal Chemistry, 1-13. DOI: https://doi.org/10.1002/cche.10558
Type: Journal Articles Status: Published Year Published: 2022 Citation: Rivera, J., M. K. Pulivarthi, D. P. Shivaprasad, R. Phebus, G. Aldrich, and K. Siliveru. 2022. Significance of wheat milling operations on the distribution of Escherichia coli bacterium into milling fractions. Cereal Chemistry, 1-17. DOI: https://doi.org/10.1002/cche.10554 (Editors pick).
Type: Conference Papers and Presentations Status: Awaiting Publication Year Published: 2022 Citation: Meghna Maity, Ashesh Kumar Sinha, and Shing Chang. 2022. Q-Learning approach to mitigate bacterial contamination in food supply chain. Applications of Emerging Technologies and AI/ML Algorithms.
Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: Rivera, J., D.P. Shivaprasad, K. Siliveru. 2022. Mitigating pathogen contamination in wheat milling. Cereals and Grains 22, Bloomington, MN, November 10, 2022. (Invited Session Food Safety Crises of the future)
Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: Siliveru, K. 2022. Preventing the potential risk of E. coli and Salmonella contamination in the wheat supply chain. North American Millers Association (NAMA) Safety Round Table Meeting. August 25. (Virtual)
Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: Siliveru, K. 2022. Flour and shiga toxin-producing Escherichia coli (STEC): what can be done to prevent outbreaks? IAFP Annual meeting, Pittsburgh, PA, July 31 August 3. (Invited Panelist for the Roundtable)
Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: Siliveru, K. 2022. Mitigating the potential risk of E. coli contamination in wheat supply chain. IAOM 126th Annual Conference, Richmond, VA, May 2-6.
Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: Shivaprasad, D.P., J. Rivera, and K. Siliveru. 2022. Obliteration of Salmonella growth and survival in wheat using Sodium Bisulfite (SBS) and its impact on flour and baking characteristics. Cereals and Grains 22, Bloomington, MN, November 9-11. (Poster).
Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: Rivera, J. D., D. P. Shivaprasad, Siliveru, K. 2022. Assessing the efficacy of bacteriophage in the wheat tempering water to reduce E. coli O121 and O26 load of wheat. IAFP Annual meeting, Pittsburgh, PA, July 31 August 3. (Poster).
Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: Rivera, J. D., D. P. Shivaprasad, and K. Siliveru. 2022. Tempering treatment to reduce Shiga toxin producing Escherichia coli contamination in wheat grains. NC-213 Annual Meeting (Virtual), March 29-30.

Progress 01/01/21 to 12/31/21

Outputs
Target Audience:Members and constituents of: Wheat Growers, Wheat Commissions; U.S. Wheat Associates;National Grain and Feed Association;Grain Elevator and Processing Society; International Association of Operative Millers; North American Millers Association; Universities, and Wheat Flour Consumers Changes/Problems:Due to COVID restrictions, we had a delay in conducting the laboratory experiments as well aswe couldn't gather the Food Protection Working Group together in the year 1. What opportunities for training and professional development has the project provided?This project has provided to reach out to the auidiences at the Cereals and Grains Association conference andInternational Association of Food Protection?meetings How have the results been disseminated to communities of interest?The results have been dessiminated through publications and presentations What do you plan to do during the next reporting period to accomplish the goals?1. In the next coming year,we plan to implement and gather Food Protection Working Groupin the spring 2021. We want to test the developedbig data framework model to track the distribution of pathogens in the wheat supply chain. 2. We will be conducting the cross-contamination studies forSalmonelladuring the wheat milling process. 3. We will be validating the developed hurdle technology againstSalmonelladuring the wheat tempering step. 4. We will also be evaluating the impact ofdeveloped hurdle technology on the wheat milling and baking quality.

Impacts
What was accomplished under these goals? During the supply chain, wheat kernels are vulnerable to damage from pathogens and multiple sources of microbial and pest contamination that can cause economic and quality losses. Currently, there is no data available on describing the impact of field, growing, handling, storage, and processing conditions on the concentration and prevalence of pathogens in the wheat supply chain. So, in this project, in the year 1, we have developed a big data framework to track the distribution of pathogens in the wheat supply chain. We are in the process of contacting various millers associations as well wheat commissions to collaborate with us on the tracking of the pathogens in the supply chain. Due to COVID restrictions, we couldn't gather the Food Protection Working Group together in the year 1, however we plan to implement and gather this group in the spring 2021. We have received the wheat samples from various steps of the supply chain and our students are currently evaluating the data. The incoming potentially contaminated wheat in the flour mill might contaminate components of the milling process such as the rollers and sieves, which could become a source of cross-contamination during flour manufacturing and impact the inactivation of microbes in the flour. Also, the identification of these surfaces where pathogens are likely to accumulate could serve as a basis for improving wheat mill cleaning, and sanitation practices. In the year 1, we conducted the cross contamination study with E. coli. The below results indicate the presence of pathogens (E. coli) in the mill equipment surfaces and break streams. The findings from this study could help determine surfaces where microbial contamination could accumulate which could improve cleaning and sanitation practices for wheat milling. Table 1. Mean (sd) E. coli surface counts (log CFU/ 100 cm2) of break system surfaces of the lab mill after the inoculated wheat milling experiment (3 independent replications) Swab Location Swab Counts (log CFU / 100 cm2) 3 log CFU/ g 6 log CFU / g Hopper (n = 1) 3.4 (0.2) ab 3.3 (0.2) ab Feeder (n =1) 3.2 (0.8) ab 3.2 (0.2) ab Feeder Guide (n =1) 3.4 (0.3) a 3.4 (0.6) a 1st BK Roll (n = 1) 3.4 (0.3) a 2.9 (0.5) ab 2nd BK Roll (n = 1) 3.6 (0.5) a 2.9 (0.7) ab BK Beater Paddle (n = 2) 0.5 (0.5) d 0.6 (0.5) d RM Sieve (n = 1) ND 1.1 (0.2) cd FM Sieve (n = 1) 0.6 (1.0) d 1.0 (0.1) cd BK Flour Sieve (n = 1) 3.6 (0.2) a 1.54 (0.5) bcd BK Sifter Cover (n = 1) 3.6 (0.1) a 2.9 (0.5) abc Bran Container (n = 1) 2.0 (1.7) abcd 2.5 (0.1) abc RM Container (n = 1) 3.1 (1.0) ab 2.3 (0.2) abcd FM Container (n = 1) 2.3 (0.4) abcd 2.2 (0.2) ab BK Flour Container (n =1) 2.4 (0.6) bcd 1.8 (0.6) bcd means in both columns with different superscripts are significantly different (P < 0.05) due to swab location x inoculation; ND - indicates that no E. coli colonies were recovered by plating in all three trials; BK - break, SZ - sizing, RD - reduction, RM - rough middling, FM - fine middling; 'n' indicates the number of samples taken from the mill surface In the year 1, we have also evaluated the efficacy of hurdle technology [combination of sodium bisulfate (SBS) and heat treatment] for tempering/conditioning of wheat to inactive E. coli (O121 and O26) in the incoming wheat stock. We found that the, 5% SBS + 6h heat treatment at 55oC found to be effective in reducing the E. coli (O121 and O26) load below detection limit while preserving the wheat flour and baking quality.

Publications

Type: Journal Articles Status: Accepted Year Published: 2021 Citation: Rivera, J., R. Phebus, D. P. Shivaprasad, and K. Siliveru. 2021. Effect of acidic water tempering and heat treatment on the shiga toxi- producing E. coli (O121 and O26) load of wheat during tempering and its impact of wheat flour quality. Journal of Food Processing and Preservation.
Type: Conference Papers and Presentations Status: Published Year Published: 2021 Citation: Rivera J., J. Dhakal, C. G. Aldrich, R. Phebus, and K. Siliveru. 2021. Quantitative transfer of E. coli in milling fractions and milling equipment during lab scale milling operations. International Association of Food Protection (IAFP) Annual Meeting, Phoenix, AZ, July 18-21.
Type: Conference Papers and Presentations Status: Published Year Published: 2021 Citation: 2. Rivera, J. D, R. Phebus, D. P. Shivaprasad and K. Siliveru. 2021. Effects of acidic water tempering and heat treatment on the Shiga toxin producing Escherichia coli (O121 and O26) load of wheat during tempering and its impact on wheat flour quality. Cereals and Grains 2021, June 24, Nov 17-18.