Occurrence and Levels of Salmonella, Enterohemorrhagic Escherichia coli, and Listeria in Raw Wheat

Abstract

Prevalence of <i>Salmonella</i> and <i>E. coli</i> in raw wheat emphasizes the need to cook wheat products. 3,891 grain samples were tested for <i>E. coli</i> and <i>Salmonella</i>; 1,285 were tested for <i>Listeria</i>. Of wheat berries sampled, 0.44% were positive for <i>E. coli</i> and 1.23% were positive for <i>Salmonella</i>. <i>Salmonella</i> diversity was high, indicating various animal sources that are difficult to prevent. Cooking wheat products is the best preventative measure against foodborne illness from wheat.