Research – Tips For Handling Flour Safely to Avoid Food Poisoning

Posted on May 6, 2020 by | Leave a comment

Food Poisoning Bulletin

kswfoodworld E.coli O157

Image CDC

 

When an E. coli O157:H7 outbreak in 2009 was linked to the flour used in prepackaged cookie dough, many people were shocked. How could flour, which seems so innocuous, actually be contaminated with such a serious pathogen? Flour is dry. It seems inert and safe. But flour is a raw agricultural product, and can be contaminated with pathogens just like romaine lettuce. Learn some tips for handling flour safely to avoid food poisoning.

This entry was posted in E.coli, E.coli O157, E.coli O157:H7, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, microbial contamination, Microbiology, Research, STEC E.coli, Uncategorized. Bookmark the permalink.

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