Reducing microbial populations in dry-milled corn products
1970
Vojnovich, C. | Pfeifer, V.F. | Griffin, E.L.
In corn dry-milling, highest microbial populations occur in the flour and feed fractions, with degerminator fines usually highest, at least in fungi. Lowest counts are found in grits. Microbial populations of dry-milled fractions can be reduced in 3 ways: by treating the corn before milling, by treating degerminator streams before proceeding with milling, or by treating the products after they have been separated. When corn or degerminator streams are treated, precautions must be taken to prevent contamination during subsequent milling. Heat treatments of either the corn, degerminator streams, or the milled products appear to be the most practical methods for reduction of the microbial population when used in combination with efficient grain cleaning, washing and good milling techniques. Reduction of thermophiles entails efficient cleaning and washing corn before milling, preferably with water containing Cl or sanitizing agents. Some reduction of thermophiles can be attained by heat treatments but treatment of dry-milled fractions with propylene oxide is more effective.
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