Statement of the BfR on E. coli/STEC/EHEC in flours
Feb 10, 2020 - Foods
Statement of the BfR on E. coli/STEC/EHEC in flours
On January 20, 2020, the Federal Institute for Risk Assessment (BfR) released a statement on Shiga toxin-producing Escherichia coli (STEC) in flours.
The background for this is the detection of these germs in flour samples as well as outbreaks with numerous illnesses in the USA and Canada.
In addition to the known rules of kitchen hygiene, the BfR recommends the following handling of flour:
- Regular verification of the effectiveness of cleaning and, if necessary, disinfection plans through appropriate self-control programs, which include the testing of samples for the presence of STEC. In the event of detection of STEC in the self-control program, an action plan must be in place.
- Heat treatment of ready-made doughs for the retail market or production from heat-treated flour (a verification of effectiveness should be provided for the heat treatment steps used, which includes the safe killing of STEC)
- Ready-to-bake doughs must not contain pathogenic germs.
- Avoid flour dust as much as possible and remove it thoroughly.
- Avoid dusting baked goods with flour afterward.
- Always store and process flour, baking mixes, and raw dough separately from other foods.
- Process ready-to-bake doughs as quickly as possible or store them in the refrigerator.
- Consume doughs and baked goods only after they have been fully cooked.
- After contact with flour, baking mixes or raw dough, thoroughly clean kitchen utensils and surfaces.
- Wash and dry hands thoroughly after handling flour, baking mixes, or raw dough.
Furthermore, the BfR sees a need for research on issues concerning the entry routes of pathogenic microorganisms into grains and flour, the dependence on grain types, cultivation forms, and transport routes, the effectiveness of risk minimization measures in mills (efficiency of cleaning and, if necessary, disinfection measures), the efficiency of flour and grain treatment processes, the behavior of the microbiome in different doughs (yeast dough, waffle dough, roll dough, etc.) depending on temperature and time, as well as the optimization and standardization of methods for isolating STEC from flour and flour-containing products.
The BfR plans, among other things, an expert discussion to consult with selected experts on the open scientific questions regarding STEC in flour.
In our laboratory, we regularly conduct investigations for STEC. We provide you with fast and reliable results.
Our customer advisors are very happy to assist you with any questions.
Source:
www.bfr.bund.de
www.test.de