Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 19 ISSUE 1
Written by Ciprian-Nicolae POPA, Radiana-Maria TAMBA-BEREHOIU, Luminiţa VIŞAN, Vasilica SIMION, Silvana DĂNĂILĂ-GUIDEA, Radu TOMA

The present paper aims to analyze the concept of “food integrity” from the perspective of wheat processing, in order to obtain flour. The analysis approaches concepts such as: safety, quality, authenticity and nutritional value of the products obtained to the main technological stages of the grinding process, food fraud concerning grinding products and minimization of the milling industry impact on global warming. Our data showed that mycotoxin contamination (DON and Ochratoxin A) was the cause of most alerts recorded in Europe. In United States, the main products withdrawals were caused by microbiological contamination (E. coli and Salmonella). In the area of food fraud, the main observed practice was that of over- or under-evaluation of the flour mineral content. Our conclusion is that although preventive programs, designed to minimize the risks of wheat milling products to consumers, are well described and implemented, there is room for improvement, especially as regards the selection and evaluation of suppliers and the control of certain microbiological risks in mills.Most of the problemsare the causeof an inadequate description of the flow diagrams in the specific documentation of food management systems and of the underestimation of certain activities (e.g.rework), that are not treated as an integral part of the technological processes in mills.Most concerns to reduce the impact of wheat processing on global warming are compromised by a number of issues, such as large investments, in obtaining convenient and safer products (that require energy-intensive technologies and equipment), which are in contradiction with consumers' interest.

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