CEREAL GRAINS ARE OF MAJOR ECONOMIC VALUE TO THE U.S. DURING THE SUPPLY CHAIN, GRAINS ARE VULNERABLE TO DAMAGE FROM INSECTS, PESTS, AND PATHOGENS (SALMONELLA AND E. COLI). THIS DAMAGE NOT ONLY INCLUDE QUALITY LOSSES BUT ALSO INCLUDES MONETARY LOSS. CURRENTLY, THERE IS NO DATA AVAILABLE ON DESCRIBING THE IMPACT OF FIELD, GROWING, HANDLING, STORAGE, AND PROCESSING CONDITIONS ON THE CONCENTRATION AND PREVALENCE OF PATHOGENS IN THE WHEAT SUPPLY CHAIN. WHILE MAKING DIFFERENT PRODUCTS FROM WHEAT FLOUR, THE FLOUR IS SUBJECTED TO DIFFERENT TREATMENT CONDITIONS (HIGH TEMPERATURE AND PRESSURE DURING THE PRODUCTION OF PASTA AND HIGH TEMPERATURE DURING BAKING OF BREAD). THESE TREATMENT CONDITIONS ARE KNOWN TO ELIMINATE NOTABLE FOOD BORNE PATHOGENS SUCH AS SALMONELLA AND E. COLI IN WHEAT FLOUR PRODUCTS. HOWEVER, THE ISSUE OF FOOD BORNE ILLNESSES STILL REMAINS A CONCERN DUE TO THE CONSUMPTION OF RAW FLOUR, BATTER OR DOUGH BY CONSUMERS, WHICH RESULTED IN TWO RECENT OUTBREAKS IN THE USA. SO, IN THIS PROJECT, WE PROPOSE TO TRACK THE DISTRIBUTION OF PATHOGENS IN THE WHEAT SUPPLY CHAIN USING BIG DATA ANALYTICS FRAMEWORK AND BLOCKCHAIN MODELS. THE DEVELOPED MODELS WILL SERVE AS TOOL TO IDENTIFY THE PARAMETERS AT EACH STEP IN THE SUPPLY CHAIN THAT IMPACTS THE QUALITY AND SAFETY OF THE GRAIN. WE ALSO PROPOSE TO DEVELOP A NOVEL INTERVENTION METHOD THAT WILL PREVENT THE OUTBREAKS OF E. COLI AND SALMONELLA IN THE WHEAT FLOURS WITHOUT IMPACTING THE BAKING AND MILLING QUALITY OF WHEAT FLOURS.