Tag: Noodle safety

According to the Centers for Disease Control and Prevention (CDC), raw flour can contain harmful bacteria like E. coli and Salmonella, which are not destroyed until the flour is cooked thoroughly. While a perfectly 'al dente' noodle has a slight bite, consuming significantly undercooked or raw noodles carries notable health risks that go beyond a simple change in texture.

According to food safety authorities in many countries, borax is a toxic substance that is explicitly banned as a food additive due to significant health risks. Its illegal inclusion in noodles and other food products is a serious issue that aims to improve texture and shelf life, but at a dangerous cost to consumer health.