Research – Germs in flour: pathogens in wheat, spelled and rye flour

Posted on March 25, 2023 | Leave a comment

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Critical germs not uncommon, 2020 showed according to the Zoonosen-Monitoring of the Federal Office for Consumer Protection and Food Safety Food inspectors in Germany found germs from the group of Shiga toxin-forming Escherichia coli (Stec) in 22 of 242 wheat flour samples. Very specific Stec – Enterohaemorrhagic E. coli, EHC for short – can cause, for example, gastrointestinal problems with diarrhea or the haemolytic-uraemic syndrome, which can lead to kidney failure or blood clotting disorders in sensitive people such as small children.

This entry was posted in Bacterial Toxin, EHEC, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Toxin, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Shigatoxin, STEC, STEC E.coli, Toxin. Bookmark the permalink.

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