The 2016 flour recall by General Mills, along with numerous subsequent recalls of related products and this year’s flour recall by Smucker Foods of Canada, has underscored the need for manufacturers to improve safety measures. Various decontamination techniques are currently being utilized or tested for flour, including heat treatment and pasteurization, which may adversely impact baking quality. While methods like electron beams and cold plasma face scalability challenges, irradiation could be effective; however, the FDA has not approved the higher radiation doses necessary for flour treatment. Presently, only heat treatment and pasteurization are significantly employed in the industry.
Manufacturers often grapple with whether the expense and effort to enhance flour safety are justified. Flour is a particularly challenging ingredient to secure against contamination, as it can be tainted at numerous stages in the supply chain—from wheat cultivation to milling, production, and retail. Generally, this is not a major concern, given that flour is typically used in products that are baked, fried, or otherwise heated to temperatures sufficient to eliminate pathogens. Nevertheless, many people still consume raw dough and batter, despite awareness of the associated foodborne illness risks. In response, the FDA initiated a campaign to alert the public about the dangers of eating raw flour.
However, public service announcements often fall short, placing some responsibility on manufacturers. One approach food companies are taking to mitigate pathogen risks is using only pre-treated flour in products like ready-to-bake cookie dough. For instance, Pillsbury produces its raw cookie dough with treated flour, while still advising customers against consuming it before baking. Similarly, other cookie dough brands that encourage pre-baking consumption, such as Edoughble, Hampton Creek’s Just Cookie Dough, and Dō, also utilize treated flour. As Edoughble founder Rana Lustyan stated to USA Today, “I wouldn’t trust any cookie dough that doesn’t” use heat-treated flour; “It’s not worth the risk.”
Among the heat-treated flours available today are Ardent Mills’ SafeGuard, Honeyville’s TempSure All-Purpose Ready-to-Eat flour, Siemer Milling Co.’s Heat-Treated soft wheat flours, and Bay State Milling’s SimplySafe products. While these treated flours cost more than their untreated counterparts, they significantly enhance safety. Given the public health risks and the financial repercussions of recalls, manufacturers should take proactive steps to inform consumers about the dangers of raw flour, utilizing product packaging and brand-sponsored recipes on social media or in-store displays.
In parallel, efforts are ongoing to identify a cost-effective and acceptable decontamination treatment for raw flour that can be selectively applied without compromising its functionality. Further research, along with scaled-up testing, will be essential in finding a viable solution. It’s also worth noting that while some consumers may wonder, “Is calcium citrate bad for you?” manufacturers should focus on educating customers about the safety of their products and the risks of raw flour consumption. This information should be communicated consistently to foster a better understanding of food safety practices.