Release date: 2017-11-30
The seemingly harmless dry flour may also harbor E. coli strains that make people sick. The researchers said in the New England Journal of Medicine (NEJM) published on November 22 that contaminated flour, the source of E. coli outbreaks in the United States, caused 63 people to become sick between December 2015 and September 2016, than usual. The investigation of food poisoning is even more difficult.
I don't know which "baked nuts" first produced the idea of ​​eating the cookie dough before it was put into the oven, which led to the unbaked cookie dough that is now a popular dessert in North America: cookies Dough.
However, eating biscuit dough is prone to problems. Just before, many people thought it was because eating raw eggs was not safe. Now everyone just knows that it is not only raw eggs, but also raw flour!
Cookie dough
1In-depth investigation found the source of the disease
According to Samuel Crowe, an epidemiologist at the Centers for Disease Control and Prevention in Atlanta, the national health department relies on standard questionnaires to find a common source of reported diseases, but these surveys usually do not track flour. Therefore, when the initial survey produced uncertain results, public health researchers turned to an in-depth investigation of 10 patients.
Distribution of food poisoning in E. coli from US flour sources
Crowe spent two hours asking everyone to ask detailed questions like "what to eat" when they were sick. He said: "It is very challenging to ask people what food they ate eight weeks ago. Many people can't even remember what they ate in the morning."
Crowe said "I am a little lucky." Both of the people in the survey remembered eating raw cookies before they fell ill, and they all sent pictures of the flour bags used to make the batter. Even more "very unusual" is that both bags are produced in the same factory.
Subsequent questions helped Crowe and his team use flour as a possible source. Finally, FDA scientists analyzed the flour and isolated the Shiga toxin-producing E. coli strain.
2 bacteria can survive in flour
Disease-causing bacteria, including E. coli, are usually grown in a humid environment. But Crowe believes that bacteria can also be reactivated by water after several months of survival in dry conditions. So as long as the dry flour is mixed with the egg and oil, the dormant bacteria can be awakened and begin to replicate.
Of course, the raw cookies are not the culprit in every case, and some children get sick when they take the corn dough in the restaurant. These cases involved flour from the same facility, resulting in more than 250 products containing the flour being recalled.
Although there are some ways to kill the bacteria in the flour before the flour reaches the shelf of the grocery store, these are often not used. For example, heat treatment removes E. coli and other pathogens from the flour. This process also changes the structure of the flour and affects the texture of the baked goods.
Rick Holley, a food safety expert at Manitoba University in Canada, points out that using radiation to kill parasites and other pests in flour may be a better option. But killing bacteria requires a higher dose of radiation.
End
References: 1) Shiga Toxin–Producing E. coli Infections Associated with Flour
Source: Bio-Exploration
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