Current and Future Technologies for Microbiological Decontamination of Cereal Grains

Agata Los, Dana Ziuzina, Paula Bourke*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

23 Citations (Scopus)

Abstract

Cereal grains are the most important staple foods for mankind worldwide. The constantly increasing annual production and yield is matched by demand for cereals, which is expected to increase drastically along with the global population growth. A critical food safety and quality issue is to minimize the microbiological contamination of grains as it affects cereals both quantitatively and qualitatively. Microorganisms present in cereals can affect the safety, quality, and functional properties of grains. Some molds have the potential to produce harmful mycotoxins and pose a serious health risk for consumers. Therefore, it is essential to reduce cereal grain contamination to the minimum to ensure safety both for human and animal consumption. Current production of cereals relies heavily on pesticides input, however, numerous harmful effects on human health and on the environment highlight the need for more sustainable pest management and agricultural methods. This review evaluates microbiological risks, as well as currently used and potential technologies for microbiological decontamination of cereal grains.

Original languageEnglish
Pages (from-to)1484-1493
Number of pages10
JournalJournal of food science
Volume83
Issue number6
DOIs
Publication statusPublished - 01 Jun 2018
Externally publishedYes

Keywords

  • cereal grains
  • decontamination
  • food safety
  • microbial inactivation
  • microflora

ASJC Scopus subject areas

  • Food Science

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