E.coli found in flour.....
Today’s post is by Gayl Southard, Administrative Consultant for SafeSourcing.
I am as guilty as most people when it comes to eating raw cookie dough – especially chocolate chip dough! On May 31st, the FDA issued a warning not to eat raw cookie dough because of an outbreak of E. coli that has been linked to contaminated flour. There have been 38 people in 20 states that have been infected and 10 of these people infected have been hospitalized. The most vulnerable are children under 5, and older adults with a weakened immune system.
An investigation by the Centers for Disease Control and Prevention and the FDA linked the outbreak to a General Mills facility in Kansas City, Missouri in November 2015. GM issued a voluntary recall of 10 million pounds of flour produced between November 14 and December 4, labeled under the brand names: Gold Medal, Signature Kitchens and Gold Medal Wondra. Flour that is part of this recall should be thrown out.
Unlike raw foods such as eggs or meat, flour is not commonly thought of as a concern for E. coli. “E. coli is a gut bug that can spread from a cow doings its business in the field, or it could live in the soil for a period of time; and if you think about it, flour comes from the ground, so it could be a risk,”1 reported Adam Karcz, an infection preventionist at Indiana University Health in Indianapolis. Flour is normally cooked before being consumed, destroying pathogens. This is commonly referred to as a ’kill step’
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1Laura Rutherford-Morrison, Bustle, 6/2016