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September 23, 2016: The FoodSafetyNews:
"Flour is derived from a grain that comes directly from the field and typically is not treated to kill bacteria. So if an animal heeds the call of nature in the field, bacteria from the animal waste could contaminate the grain, which is then harvested and milled into flour." "The previous use of cropland is part of the food-safety equation."
The wheat cleaning process "involves removing unwanted objects, such as stones, pieces of metal, and kernels with color differences. It is, however, not designed to remove foodborne pathogens such as E. coli and Salmonella."
"In fact, nowhere in the milling process does that happen, although food safety standards are followed when it comes to keeping equipment and trucks clean, training employees, abiding by good manufacturing practices, and conducting an analysis of possible contamination points in the process."
"Milling is a simple, mechanical process." "It doesn’t address microbial pathogens."
"Even though CDC warns the public that flour is actually a raw, uncooked food, most people don’t see it that way."
"Flour, especially white flour, doesn’t look raw. It looks processed. And the very process of milling wheat into flour can spread contamination from a few wheat kernels to large quantities of flour."
"It’s extremely rare for people to become ill from eating flour for one simple reason: Flour is rarely eaten raw. Instead, it’s added to other ingredients and baked, fried, boiled or microwaved, which generally kills pathogens. But with raw dough, there is no kill step."
Myths from Ardent Mills Flour food Safety
A link tinformation on the multistate outbreak of Shiga toxin-producing Escherichia coli infections linked to flour from the is here. (posted September 28, 2016).
The information posted is from secondary sources. We cannot take responsibility for the accuracy of the information. |
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