|
|
(HealthNewsDigest.com) – Most people recognize that eating raw eggs could make them sick, but few realize that flour can be the culprit as well. Between December 2018 till late May of 2019, 21 people in 9 states became ill from eating flour contaminated by E.coli 026. When interviewed, close to 50% of those infected reported eating, licking or tasting raw dough or batter. As of July 11, 2019, the CDC (Centers for Disease Control and Prevention) indicated that the outbreak appeared to be over.
The problem, however, is that many people never heard about the flour problem and the recall of flour from Brand Castle, Pillsbury Bread Flour, King Arthur Unbleached All-Purpose, and Baker’s Corner All Purpose Flour. Flour is a food product with a very long shelf life which can be stored for prolonged periods in a person’s home. It is often transferred to a canister and the original packaging discarded. For this reason, the CDC can only suggest that the outbreak of illness from flour is over because isolated illnesses may still occur and may never be connected to the original outbreak from the recalled flour.
Just when the CDC thought the flour contamination problem was mostly solved, in mid-September, General Mills issued a recall for 5-pound bags of Gold Medal Unbleached All Purpose Flour with a better-if-used-by date of September 6, 2020. Consumers are asked to discard the flour or return it to their grocery store for a refund. Though no reports of illness have been reported related to the flour, the recall was issued because of the possible presence of E.coli 026. All other types of Gold Medal Flour are not affected by this recall and are safe to use.
Why is flour a problem? Flour is a raw agricultural product that does not undergo any processing to prevent contamination. Flour should not be considered a ready-to-eat ingredient. Harmful organisms can contaminate the grain while it is in the field or at other steps during flour production. The harmful bacteria, however, are killed when food made with flour is cooked or baked.
Because flour is a low moisture food, it has long been considered at low risk for causing illness. This changed in 2009 when there was a multistate outbreak of E.coli 0157:H7 linked to refrigerated raw cookie dough with contaminated flour. At that point the CDC decided it was necessary to educate the public about food safety with raw flour or uncooked dough. Today most bags of flour and boxes or cake mixes carry a warning that reads: “Do not eat or play with raw flour, dough or batter. Wash hands, utensils and surfaces after handling.”
Some manufacturers, such as Nestle and Pillsbury, now use heat treated flour in retail products to reduce the risk to consumers. Treated flour costs more and it is not appropriate for all food products because heat changes the flour proteins which can alter the end product, especially for breads. Page House Foods (https://www.pagehousefoods.com/) does sell heat treated flour in 5-pound bags at more than twice the cost of regular flour.
If you are using flour what steps should you take to protect yourself and your family? First, if the last time you bought flour was before December 2018, throw the remaining flour away and buy a new supply.
-
When you buy flour for home use and transfer it to another container, note the brand and “use by” date in case of a future recall.
-
Always wash your flour container when your home supply is used up. Never add newly purchased flour to your existing supply at home.
-
Don’t use cake mix as a thickener in milkshakes or smoothies.
-
Don’t use raw, homemade cookie dough in ice cream. Cookie dough ice cream sold in stores contains dough that has been treated to kill harmful bacteria.
-
Don’t lick bowls, rubber scrappers or wooden spoons when making doughs and batters at home.
-
Regardless of whether you are using a from-scratch recipe or a packaged mix, don’t sample the raw dough and batter.
-
Follow label directions to refrigerate foods containing raw dough before cooking.
-
Clean your hands, bowls, utensils and surfaces after using flour with warm, soapy water.
-
Don’t let children play with raw dough including homemade play dough and flour dough used for crafts.
As public education increases about the possible risk of illness from raw flour, safe food handling practices will become more routine in homes.
© NRH Nutrition Consultants, Inc.
Jo-Ann Heslin, MA, RD, CDN is a registered dietitian and the author of 30 books.
Available as eBooks from iTunes and Kindle/Amazon:
Diabetes Counter – the most up-to-date information on managing diabetes
Calorie Counter – a weight loss guide that won’t let you down
Protein Counter – put the latest protein recommendations to work for you
Healthy Wholefoods Counter – planet-friendly eating made easy
Complete Food Counter – food counts and nutrition information at your fingertips
Fat and Cholesterol Counter – newest approach to heart-healthy eating
Available in print from Gallery Books:
Most Complete Food Counter, 3rd Ed.
For more information on Jo-Ann and her books, go to: www.TheNutritionExperts.com