Using Rice Soaking and Rinsing to Remove Pseudomonas cocovenenans subsp. farinofermentans during Wet Flour Production
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Abstract:
One of the issues facing wet flour (products made up of wet rice and starch flour) production is the removal of contaminating microorganisms. This study was designed to evaluate the effectiveness of soaking and then rinsing the rice to remove Pseudomonas cocovenenans subsp. farinofermentans during the production of wet flour. First all of the contamination models were constructed by culturing Pseudomonas cocovenenans subsp. farinofermentans at 36 ℃ for 72h to produce biofilms on the surface of the rice samples. Then these samples were processed using the soaking and rinsing techniques (static immersion cleaning as well as slow dynamic stirring cleaning) commonly applied in current wet flour production protocols. Microbial detection, animal toxicity tests and LC/MS-MS were combined to examine the effectiveness of rice soaking and rinsing on inhibiting the spread of Pseudomonas cocovenenans subsp. farinofermentans contamination. The results demonstrate that both static immersion and slow dynamic stirring cleaning can eliminate some Pseudomonas cocovenenans subsp. farinofermentans, but total removal is not guaranteed. It is possible that contamination may still be present and passed to the next steps in the processing workflow. Thus, it is recommended that the soaking and rinsing of the raw materials, i.e. rice, should be closely monitored and strictly enforced during wet flour production. At the same time, production sites should be thoroughly cleaned and disinfected after each shift. In this way, the risks of Pseudomonas cocovenenans subsp. farinofermentans contamination may be effectively controlled.
