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

1. Optimize inoculation and recovery methods of model bacteria (Salmonella, E. coli, Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus) from flour. 2. Develop a collimated beam apparatus to facilitated precise UV-dosing. 3. Determine the independent parameters (L-cysteine concentration, UV-light source & dose; post-treatment storage conditions) for inactivating pathogens while retaining flour quality. 4. Determine the interaction between the interaction between the independent parameters on pathogen reduction and flour quality using Response Surface Methodology with Central Composite Design. 5. Verification of predictive models to inactivate pathogens within flour and quality metrics. 6. Determine the mode-of-pathogen inactivation of the optimized treatment regime. 7. Proof-of-principle in treating inoculated batches (1-5 kg of flour) within a rotary batch reactor and assess the effect of flour type.