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Updated: May 27, 2023


“Investigators are working to identify a specific brand of flour linked to this outbreak” (CDC)

• Illnesses: 12 • Hospitalizations: 3 • Deaths: 0 • States: 11 (1 Light Green; 2 dark green)

• Recall: No • Investigation status: Active

The CDC warns:

Do not eat raw dough or batter – even a small amount can make you or your child sick

Bake or cook food made with raw flour, like cookie dough or cake batter, before eating it. Follow the recipe or package instructions for cooking or baking. Use the temperature and cooking time given in the recipe or instructions. Buy heat-treated flour to use in recipes for homemade playdough.

Clean Wash any bowls, utensils, and surfaces that touched raw flour with warm water and soap. Wash your hands with warm water and soap before and after using raw flour.

Separate Keep raw flour, dough, and batter separate from foods that won’t be cooked.

Call a healthcare provider right away if you or your child have: Diarrhea and a fever higher than 102°F Diarrhea for more than 3 days that is not improving Bloody diarrhea So much vomiting that you cannot keep liquids down Signs of dehydration, such as: Not peeing much Dry mouth and throat Feeling dizzy when standing up

Salmonella is a type of bacteria that can cause food poisoning in humans. While it is commonly associated with contaminated meats and eggs, it can also be found in raw flour. In this blog post, we will further discuss the link between salmonella and raw flour, and provide tips on how to reduce the risk of infection.

How does salmonella get into raw flour?

Salmonella can be present in the wheat fields where the flour is grown. It can also be introduced during the milling process, or from contaminated equipment or storage facilities. Once the bacteria are present in the flour, it can survive for months or even years.

How does raw flour cause salmonella infections?

Raw flour is often used in recipes for cookies, cakes, and other baked goods that are not cooked at high temperatures. When raw flour is consumed, the salmonella bacteria can survive in the digestive system and cause an infection. Symptoms of salmonella infection include diarrhea, fever, and abdominal cramps, and can last for several days.

How to reduce the risk of salmonella infection from raw flour?

The following tips can help reduce the risk of salmonella infection from raw flour:

Cook all baked goods made with raw flour to a safe internal temperature of 160°F (71°C) or higher.

Avoid consuming raw dough or batter made with raw flour, as this can increase the risk of infection.

Store flour in a cool, dry place, and use it before the expiration date.

Wash your hands and all cooking utensils thoroughly after handling raw flour.

If you are at a higher risk of infection (such as in children, the elderly, or those with weakened immune systems), it is recommended to avoid raw flour altogether.

In conclusion, salmonella can be present in raw flour and can cause food poisoning in humans. By taking the necessary precautions and following safe food handling practices, you can reduce the risk of infection and enjoy your baked goods without worry.



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