Prevalence of and in raw wheat emphasizes the need to cook wheat products. 3,891 grain samples were tested for and ; 1,285 were tested for . Of wheat berries sampled, 0.44% were positive for and 1.23% were positive for . 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.
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| http://dx.doi.org/10.4315/0362-028X.JFP-18-345 | DOI Listing |
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