What risks of microbiological infections exist for flours?
Flours can pose different risks of microbiological infections if not properly handled and stored. The following risks are commonly associated with contaminated flours:
- Bacteria: Certain bacteria, such as Salmonella, Escherichia coli (E. coli), and Staphylococcus aureus, can grow on wheat kernels before they are processed into flour. When these contaminated flours are eaten, they can cause serious gastrointestinal illnesses.
- Molds: Molds can also grow on flours stored in high humidity conditions and can produce health-damaging mycotoxins.
It is important to note that the risks of microbiological infections can also vary depending on the type of flour and the source of the grains used to produce the flour.
Which industrial pasteurization treatment to treat contaminated flour while preserving its intrinsic qualities?
The industrial treatment to pasteurize flours aimed at reducing the risks of microbiological infections generally consists in subjecting them to high temperatures for a determined period of time. This process can kill bacteria and mold on flours.
The choice of industrial treatment depends on the type of flour, the type of micro-organisms present and the priority given to preserving the qualities of the flour. It is recommended to consult an expert.
