Inactivation of Salmonella and other enteric pathogens in milled flour using a combination of Far-UV and L-Cysteine: Pathogen reduction without negatively affecting baking quality of flour

Lead Applicant: Keith Warriner

Research Priority: Food Safety

Program Type: Tier 1

Funding Cycle: 2025/2026

Research Center: NA

Research Summary: Some flour has caused food poisoning because of bacteria like Salmonella. Flour mills need a safe way to remove germs without harming baking quality. Current methods, like heat treatment, can affect how flour works in recipes. A new process uses Far-ultraviolet (Far-UV) light and L-cysteine to kill bacteria while keeping flour safe to use. Far-UV is often used to clean air but can also treat flour without causing bad smells. L-cysteine is already used in dough and helps weaken bacteria like Salmonella. Together, Far-UV and L-cysteine work well to make flour safer. With this method, Ontario mills can improve food safety and compete better in the market.