New Warning To Not Consume Raw Baking Ingredients

November 28, 2017

© Sergei Zhukov | Dreamstime

So you know that we're not supposed to eat raw cookie dough because of the Salmonella risk from eating raw eggs.  While that's still true it isn't the only reason you should avoid licking the mixing spoon.  A new study says the flour used in baking contains strains of E. coli bacteria, the same bacteria found in raw meat and produce.  It’s the results of research done of the E. coli outbreak in late 2015 and 2016 that caused 63 cases of illness in 24 states, and ultimately led to the recall of more than 10 million pounds of General Mills flour and dozens of products that contained the ingredient. E. coli can stay dormant in flour for months, but re-activates when liquid is added, such as eggs, oil, and water. You can avoid infection by heat-treating raw flour, washing their hands with hot water and soap after handling it and not giving into temptation and sneaking a bite of batter mid-baking session.

SOURCE: Mental Floss

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