While there are many resources and documents available on the technical aspects of the grain and milling industries, the following are public technical resources of particular interest to the grain milling sector.
Allergens
FDA Guidance for Industry: Questions and Answers Regarding Food Allergens
View ResourceFDA Food Allergens/Gluten-Free Guidance Documents & Regulatory Information
View ResourceChemicals
FDA Guidance for Industry and FDA: Advisory Levels for Deoxynivalenol (DON) in Finished Wheat Products for Human Consumption and Grains and Grain By-Products used for Animal Feed
View ResourceUSDA Pesticides Residues Regulations
View ResourceFDA Chemical, Metals, Natural Toxins & Pesticides Guidance Documents & Regulations
View ResourceMycotoxins
Microbiology Insights Journal: Doolotkeldieva, T.D. 2010, Microbiological Control of Flour-Manufacture: Dissemination of Mycotoxins Producing Fungi in Cereal Products
View ResourceKansas State University: Tim Herrman and Dionisia Trigo-Stockli, 2002, Mycotoxins in Feed Grains and Ingredients
View ResourceJournal for Food Protection: Manthey FA, Wolf-Hall CE, Yalla S, Vijayakumar C, Carlson D, 2004, Microbial loads, mycotoxins, and quality of durum wheat from the 2001 harvest of the northern plains region of the United States
View ResourceUSDA Mycotoxin Handbook
View ResourceILSI Practical Guidance to Mitigation of Mycotoxins During Food Processing
View ResourceOutbreak Prevention
FDA Food Safety Modernization Act (FSMA)
View ResourceFDA Draft Guidance for Industry: Hazard Analysis and Risk-Based Preventive Controls for Human Food
View ResourceFDA Foodborne Pathogenic Microorganisms and Natural Toxins Handbook (Second Edition)
View ResourceFDA Bulletin to the Food Service and Retail Food Store Industry Regarding Cake Batter Ice Cream and Similar Products, 2005
View ResourceCDC Multistate Outbreak of Shiga toxin-producing Escherichia coli Infections Linked to Flour, 2016
View ResourceFood Microbiology: Gill, A., Carrillo, C., Hadley, M., Kenwell, R., and Chui L., 2019, Bacteriological analysis of wheat flour associated with an outbreak of Shiga toxin-producing Escherichia coli O121.
View ResourceJournal of Food Protection: Zhang, H., Yamamoto, E., Murphy, J., Carrillo, C., Hardie, K., and Locas, A., 2020, Microbiological Survey of Wheat flour Sold at Retail in Canada, 2018-2019
View ResourcePathogens
International Journal of Food Microbiology: Berghofer, L.K., Hocking, A.D., Miskelly, D., and Jansson, E., 2003, Microbiology of wheat and flour milling in Australia.
View ResourceJournal of Food Protection: Eglezos, S., 2010, Microbiological Quality of Wheat Grain and Flour from Two Mills in Queensland, Australia
View ResourceJournal of Food Protection: Kindle, P., Nüesch-Inderbinen, M., Cernela, N., and Stephan, R., 2019, Detection, Isolation, and Characterization of Shiga Toxin-Producing Escherichia coli in Flour
View ResourceJournal of Food Engineering: Laca A, Mousia Z, Díaz M, Webb C, Pandiella SS., 2006, Distribution of microbial contamination within cereal grains
View ResourceJournal of Consumer Protection and Safety: Made et al., 2017, Detection and isolation of Shiga-Toxin producing E. coli in flour in Germany between 2014 and 2017
View ResourceJournal of Food Protection: Myoda, S., Gilbreth, S., Akins-Lewenthal, D., Davidson, S., Samadpour, M., 2019, Occurrence and levels of Salmonella, Enterohemorrhagic Escherichia coli, and Listeria in Raw Wheat
View ResourceCereal Foods World: Richter, K.S., E. Dorneanu, K.M. Eskridge, C. Rao, 1993, Microbiological Quality of Flours
View ResourceJournal of Food Protection: Sabillon, L., Stratton, J., Rose, D.J., Regassa, T.H., and Bianchini, A., 2016, Microbial Load of Hard Red Winter Wheat Produced at Three Growing Environments across Nebraska, USA
View ResourceJournal of Food Protection: Sperber, W.H. and North American Millers Association, 2007, Role of Microbiological Guidelines in the Production and Commercial Use of Milled Cereal Grains: A Practical Approach for the 21st Century
View ResourceMicrobiological Research
Applied and Environmental Microbiology: Forghani F., den Bakker M., Futral AN, Diez-Gonzalez F., 2018, Long-term survival and thermal death kinetics of enterohemorrhagic Escherichia coli serogroups O26, O103, O111, and O157 in wheat flour
View ResourceFrontiers in Microbiology: Forghani F, den Bakker M, Liao J-Y, Payton AS, Futral AN and Diez-Gonzalez F., 2019, Salmonella and Enterohemorrhagic Escherichia coli Serogroups O45, O121, O145 in Wheat Flour: Effects of Long-Term Storage and Thermal Treatment
View ResourceJournal of Food Protection: Hildebrandt I, Marks BP, Ryser ET, Villa-Rojas R, Tang J, Garces-Vega FJ, Buchholz SE., 2016, Effects of inoculation procedures on variability and repeatability of thermal resistance of Salmonella in wheat flour
View ResourceCereal Chemistry: Magallanes Lopez, A.M., Simsek, S., 2020, Pathogens control on wheat and wheat flour: A review
View ResourceJournal of Food Protection: Martinez, B., Stratton, J., Bianchini, A., Wegulo, S., and Weaver, G., 2015, Transmission of Escherichia coli O157:H7 to Internal Tissues and Its Survival on Flowering Heads of Wheat
View ResourceClinical Infectious Diseases: Neil KP, Biggerstaff G, MacDonald JK, Trees E, Medus C, Musser KA, Stroika SG, Zink D, Sotir MJ., 2012, A novel vehicle for transmission of Escherichia coli O157:H7 to humans: multistate outbreak of E. coli O157:H7 infections associated with consumption of ready-to-bake commercial prepackaged cookie dough-United States, 2009
View ResourceCereal Foods World: Rose DJ, Bianchini A, Martinez B, Flores RA., 2012, Methods for reducing microbial contamination of wheat flour and effects on functionality
View ResourceUniversity of Nebraska: Sabillon Galeas, L., 2014, Understanding the Factors Affecting Microbiological Quality of Wheat Milled Products: From Wheat Fields To Milling Operations
View ResourceCereal Chemistry: Sabillon, L., and Bianchini, A., 2016, From Field to Table: A Review on the Microbiological Quality and Safety of Wheat-Based Products
View ResourceCereal Chemistry: Sabillon, L., Stratton, J., Rose, D.J., Flores, R.A., and Bianchini, A., 2016, Reduction in Microbial Load of Wheat by Tempering with Organic Acid and Saline Solutions
View ResourceFood Control: Taylor, M.H., Tsai, H-C., Rasco, B., Tang, J., Zhu, M.-J., 2018, Stability of Listeria monocytogenes in wheat flour during extended storage and isothermal treatment
View ResourcePest Management
IAOM IPM Manual, 2016
View ResourcePhysical Hazards
FDA CPG Sec. 555.425 Foods, Adulteration Involving hard or Sharp Foreign Objects
View ResourceSanitation