September is National Food Safety Education Month and it’s a perfect time to remind consumers about the food safety risks that come from foods containing raw flour.
Molly Miller with the North American Millers’ Association says flour is made from wheat grown and harvested in nature, and as such, it is possible for wheat to be exposed to environmental sources of naturally occurring pathogens. Raw flour is not ready-to-eat and consumers should not eat or taste raw flour, dough, or batter prior to cooking or baking as they can cause illness if harmful bacteria are present.
