Abstract：
The number of food safety issues linked to wheat milled products have increased in the past decade. These incidents were mainly caused by the contamination of wheat-based products by enteric pathogens. This manuscript is the first of a two-part review on the status of the food safety of wheat-based products. This manuscript focused on reviewing the available information on the potential pre-harvest and post-harvest sources of microbial contamination, and potential foodborne pathogens present in wheat-based products. Potential pre-harvest sources of microbial contamination in wheat included animal activity, water, soil, and manure. Improper grain storage practices, pest activity, and improperly cleaned and sanitized equipment are potential sources of post-harvest microbial contamination for wheat-based foods. Raw wheat flour products and flour-based products are potentially contaminated with enteric pathogens such as Shiga toxin-producing E. coli (STECs), and Salmonella at low concentrations. Wheat grains and their derived products (i.e., flours) are potential vehicles for foodborne illness in humans due to the presence of enteric pathogens. A more holistic approach is needed for assuring the food safety of wheat-based products in the farm-to-table continuum. Future developments in the wheat supply chain should also be aimed at addressing this emerging food safety threat.
摘要：
在过去十年中，与小麦碾磨产品相关的食品安全问题数量有所增加。这些事件主要是由肠道病原体污染小麦基产品引起的。这份手稿是关于小麦产品食品安全状况的两部分审查的第一部分。这份手稿侧重于审查有关微生物污染的潜在收获前和收获后来源的可用信息，以及小麦基产品中存在的潜在食源性病原体。小麦中微生物污染的潜在收获前来源包括动物活动，水,土壤,和粪肥。谷物储存做法不当，害虫活动，和不适当的清洁和消毒设备是小麦基食品收获后微生物污染的潜在来源。生小麦粉产品和面粉产品可能被肠道病原体污染，例如产生志贺毒素的大肠杆菌（STEC），和低浓度的沙门氏菌。小麦谷物及其衍生产品(即，面粉）是由于肠道病原体的存在而导致人类食源性疾病的潜在载体。需要采取更全面的方法来确保从农场到餐桌的连续体中小麦产品的食品安全。小麦供应链的未来发展也应旨在解决这一新兴的食品安全威胁。
