Food Poisoning News
A common ingredient found in most kitchens, raw flour is a key ingredient in many delicious recipes. However, that uncooked flour can harbor harmful bacteria such as Escherichia coli (E. coli) and Salmonella, posing significant health risks to consumers.
Contrary to popular belief, most flour is typically a raw agricultural product that has not undergone treatment to eliminate pathogens. The milling process, including grinding and bleaching, does not kill these harmful microorganisms, which can taint grain in the field or during flour production.
Multiple outbreaks linked to raw flour or cake mix have made national news in recent years, including incidents in 2016, 2019, 2021, and 2023. Some of these investigations resulted in product recalls, such as the 2019 recall over E. coli-contaminated raw flour from Pillsbury, King Arthur, and Aldi, highlighting the ongoing potential danger of consuming this food.
According to one food safety expert, “Consumers should be aware that flour has a long shelf life, and products purchased even years ago could still pose a risk. We recommend checking for any recalled flour or baking mixes and discarding them immediately.”
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FoodWorld 