Tag: Raw flour dangers

According to the CDC, there have been multiple multistate outbreaks of E. coli infections linked to raw flour in recent years, making over 160 people sick. The problem with eating raw flour is that it is a raw agricultural product and can be contaminated with harmful bacteria from the field.

According to the Centers for Disease Control and Prevention (CDC), several recent foodborne illness outbreaks have been linked to raw flour, proving that it is not a ready-to-eat product. This is precisely what happens if you don't eat heat-treated flour before consuming it raw in doughs, batters, and other uncooked recipes.

According to the U.S. Centers for Disease Control and Prevention (CDC), several foodborne illness outbreaks have been linked to raw flour, proving why we should not take the dangers of uncooked flour lightly. The reasons range from preserving vital nutrients by not sieving wheat flour to mitigating serious health risks from pathogens present in its raw state.