Anti-Salmonella type H-p Polyclonal antibody

Multidrug-resistant bacteria are among the most important current threats to public health. Typically, they are associated with nosocomial infections. However, some have become prevalent causes of community-acquired infections, such as Neisseria gonorrhoeae, Shigella, Salmonella, and Streptococcus pneumoniae. The community spread of multidrug-resistant bacteria is also a crucial development. An important global threat on the horizon is represented by production of carbapenemases by community-acquired hypervirulent Klebsiella pneumoniae. Such strains have already been found in Asia, Europe, and North America. Prevention of further community spread of multidrug-resistant bacteria is of the utmost importance, and will require a multidisciplinary approach involving all stakeholders.

Background and objectives Several foodborne outbreaks due to contaminated wheat flour have occurred, resulting in a need for a microbial reduction process. Thermal treatments utilizing high temperatures can compromise wheat end-use quality. Vacuum steam treatment (VST) is a promising method for reducing pathogens on wheat. This study determined the pathogen inactivation levels on soft red winter (SRW) wheat while maintaining flour functionality. Findings Soft red winter wheat samples underwent VST for 4 and 8 min at 65, 75, and 85 degrees C prior to milling. SRW flour was evaluated for end-product quality. Increasing VST temperatures negatively impacted bread quality due to protein denaturation. Cake and cookie quality parameters resulted in little to no significant (p < .05) difference with increasing VST temperatures. SRW wheat was also inoculated withEscherichia coliO121 andSalmonellaEnteritidis PT30. The treatments resulted in a maximum average microbial reduction of 5.09 +/- 0.50 log CFU/g forSalmonellaand 7.34 +/- 0.11 log CFU/g forE. coli. Conclusions Vacuum steam treatment could be used by the milling industry to effectively inactive pathogens without compromising soft wheat flour quality. Significance and novelty Vacuum steam treatment process could improve the safety of wheat flour-based products without adding chemical treatments and while maintaining flour quality.