We remember being kids and licking the bowl after making a cake with mom. There was nothing quite as delicious as getting a spoonful of gooey batter, but those days are over. For some time now, we have known that raw eggs carry a risk of foodborne illness, but we thought that we could still taste batter if it didn’t have eggs in it. With news of a flour recall, those days may be over, too!
General Mills recalled a whole lot of flour – 10 million pounds worth – because of possible E. coli contamination. It is just a precaution, as no E. coli has been found at their factories. Of the people who got sick, half had used flour, and half of the people who used flour had used a GM brand of flour. That means that one quarter of the people who got sick had used the recalled flour. The brands being recalled are Gold Medal, Wondra, and Signature Kitchens.
Although they have not actually found E. coli in the flour, they aren’t taking any chances. E. coli is serious business! The nasty effects can result in deadly dehydration, especially among people with weak immune systems, the elderly, and the very young. The outbreak covered several states, and happened between December and May, and spread across 20 states.
Cooking thoroughly kills the bacteria, but even so, we will be checking and tossing out any recalled flour in our house. Even if you bake everything to a crisp, it is too easy to have cross-contamination of countertops or utensils. Flour tends to fly everywhere when we’re baking!
While we will miss the days of tasting as we’re baking, we won’t be taking any chances on getting this nasty bug. Waiting for the flour to cook will just give us more time to build up an appetite for the finished product!
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