Fungal infection to wheat bran pellet: Root case analysis

Abstract

Mostly bran is removed during wheat flour processing and bran is by-product of flour processing that is rich in nutrition. Removed wheat bran commonly uses to produce animal feed formulas such as bran pellets. Fungal infection was identified in the exported wheat bran pellets, therefore, this study was conducted to investigate root cause for fungal infection in wheat bran pellet. Critical points that can be coursed for fungal infection in bran pellet during manufacturing, storage, container loading and export disinfection points were examined and analysed. Identified critical points are; in processing i.e. soaking of wheat, separation bran and germ, mixing and making of pellet mixture, pellet manufacturing, pellet cooling, packing, in storage i.e. warehouse conditions (relative humidity and temperature), loading to container and in export disinfection process i.e. application of Methyl Bromide. Pallets samples were analysed for fungal infection all these critical points. Results revealed that Methyl Bromide was applied for export disinfection, this application caused to accumulate water in the container cargo and it was evaporated during day time and moisture condensation processes were taken place inside the pallet container during night at sea transportation. Therefore, moisture accumulation should be minimized during application of Methyl Bromide. As well it was required to maintain the water activity below 0.63 of pellet after Methyl Bromide disinfection process.