Sumary of IAFP panel addresses progress, hurdles in keeping flour free of pathogens:
- Increased food safety concerns and recalls linked to wheat were addressed today at the International Association for Food Protection’s annual meeting in Phoenix, which features in-person and digital sessions.
- Juliany Rivera Calo, a senior food safety microbiology specialist for Arden Mills, Denver, said treating wheat before processing is difficult because of the low water tolerance in the milling process and possibly the ability of pathogens to withstand treatment effects if they are hidden in the kernel’s crease.
- Validation of non-thermal treatments require careful planning and potentially high expenses.
- Aparna Tatavarthy, a microbiologist with the Food and Drug Administration’s Center for Food Safety and Applied Nutrition, discussed the results of FDA’s Food Safety and Nutrition Survey of almost 2,200 adults in 2019. Thirty-five percent admitted to eating something with uncooked flour in it, such as cookie dough, in the previous 12 months.
- The FDA is also collaborating with the North American Millers Association on food safety issues.
- ” He said the prevalence of STEC varies greatly between studies, and more work is required to determine the variables that determine STEC variables between regions.