Did you dough?
Flour produced using traditional milling methods does not go through the necessary steps to remove possible pathogens (that can cause disease). It is possible for pathogens such as E. Coli and Salmonella to survive all the way to the finished flour.
Last month our Environmental Health team undertook samples of different types of flour from a range of retailers across the borough as part of a Public Health England national flour sampling survey.
The samples were sent to a microbiological laboratory for testing to check for bacteria in these products – we are pleased to report that all the samples came back clear.
The Food Standards Agency state that baking, cooking, frying and boiling products containing flour will remove any potential pathogens. However, eating flour, raw dough or raw batter that is intended to be cooked, using flour in items that are not intended to be cooked, such as milkshakes and ice-cream, or adding flour to products after cooking are all potential areas where pathogens can be consumed and should be avoided.