Miller Magazine Issue: 134 February 2021

50 COVER STORY MILLER / february 2021 gas is seriously increased at the beginning of mold development and sensors can pick up the increase even when positioned many meters away from the hot spot. On the contrary, system that are monitoring only temperature and moisture, are usually unable to detect spoilage at an early stage. The second risk in the farm silos or warehouses is the wrong use of pesticides like contact insecticides which may lead to resi- dues on the grain. Good practices and following the product la- bel is always the solution. The application of contact insecticides on grain is allowed only through automatic pumps and very few products are registered for this use. ELEVATORS Larger storage compartments like country elevators or port si- los are usually having similar risks to the farmer silos analyzed in the previous paragraph. An additional risk is the mixing of grains or oil seeds on the lines and in the silos. Grains contain gluten which is registered as an allergen. Soy seeds contain Soy protein which is another allergen. Allergens shall be declared on the final product label and having a mixing of seed in a silo would give a risk that is not expected further down the supply chain. Allergens are a threat to human lives and several cases of prod- uct recalls are registered every year due to undeclared allergens found. Even the dust of grains sitting in the same warehouse could turn an allergen test to positive. Detailed traceability and thorough cleaning are the best preventive measures. A modern automated traceability system is shown in the next graph, based on silo level sensors and a third-party web platform. Soy in wheat flour, soy in corn, and wheat in oats are a few examples of food allergen cross-contamination risks. The val- idation of a well-designed traceability system depends on al- lergen detection and quantification methods. An automated traceability system is necessary not only to comply with food labeling requirements, but also to prevent costly product recalls, improve consumer protection plans, ensure consumer’s confi- dence, and protect the brand name of the manufacturer. FLOUR MILLS A mill has all the potential food safety risks. The water that comes in contact with grain, may carry microbiological and chemical hazards. Only potable water shall be available in a mill. Mold and insects may develop in the grain silos, espe- cially during long storage. Modern silo monitoring systems are necessary. The mills are usually vulnerable to insect cross infestation as stored product insects can move between si- los, machinery and silos and contaminate grain, ingredients and flour. A combination of precision fumigation techniques shall be applied. Heat treatment is the best option for empty bins and production areas while phopshine, CO 2 or low ox- ygen may be used with grain and flour. Insect eggs are not always killed by entoleters. Semolina and whole grain flours are more vulnerable to insects. SHELVES IN THE RETAIL SHOPS AND IN OUR HOUSES After the flour is packed, it is vulnerable only to insects. With the use of a sealed package and modified atmosphere even insects cannot enter or survive. With the normal pack- age though, it remains exposed to insects, although in most cases the insect eggs are already in the flour, surviving the milling process. Wholesale warehouses and retail shelves shall have in place modern Pest Management systems to detect insect presence early and prevent infestation. Our pantry too! We must thoroughly clean our houses and in- spect for insects that may arrive with product 1 and infest all of our reservoir. Especially in the months of Covid-19 when our anxiety fills our shelves up, we shall inspect for stored product insects, more often. EATING RAW DOUGH Since 2009 there have been several outbreaks of food- borne illness involving raw flour or raw flour-containing products like cake mixes and cookie dough. These have resulted in 168 known illnesses and 20 hospitalizations in USA. Uncooked flour can carry a variety of disease-causing germs, including E. coli. An outbreak of E. coli in USA traced to raw flour made 63 people sick in 2016. The use of Good Processes along the supply chain, min- imize the contamination sources. However, grain will al- ways grow in the fields and will always be exposed to microorganisms. The patho- gens may find their way to flour but as its water activity is very low, they will never multiply. Adding water and other materi- als on flour, allow the existing pathogens to develop. Baking will kill the pathogens but if we eat raw or undercooked dough, the risk is high. Designing and maintaining complete quality and safety assurance systems is not an easy task. Using IoT and new technol- ogies saves a lot of energy and moves the weight off the people shoulders to sensors and AI algorithms that simulate conditions and send alerts, much earlier than a human nose could detect a strange odor!