Tag: Heat treating flour

According to the U.S. Food and Drug Administration (FDA) and Centers for Disease Control and Prevention (CDC), consuming raw, unbaked flour poses a serious health risk due to potential contamination with harmful bacteria like E. coli and Salmonella. The grains used to make flour are a raw agricultural product that is not treated to kill these germs during the milling process.

According to the Centers for Disease Control and Prevention (CDC), uncooked flour can be contaminated with harmful bacteria like E. coli and Salmonella, which has been linked to recent foodborne illness outbreaks. This makes eating raw flour in edible cookie dough a significant health risk if not properly prepared.

According to the U.S. Centers for Disease Control and Prevention, multiple outbreaks of E. coli infections have been linked to raw flour in recent years. To enjoy homemade, no-bake treats without risk, it's crucial to understand how to make raw flour safe to eat through proper heat treatment.

According to the U.S. Centers for Disease Control and Prevention (CDC), raw flour has been linked to multiple foodborne illness outbreaks, making it crucial to understand **what flour is safe to eat raw**. This guide explores why certain flours are hazardous and how to safely enjoy raw flour in your diet.