In 11 states across the U.S., 12 people have fallen ill after eating food that contained raw flour. These states include Oregon, California, Nebraska, Minnesota, Iowa, Missouri, Illinois, Tennessee, Ohio, Virginia, and New York. The CDC says that the outbreak is not yet controlled, and the bacterial outbreak is not limited to these states. The specific brand of flour that sourced the outbreak has not been identified yet, so it is recommended that consumers cook or bake all flour, cake mixes, and cookie dough mixes before eating. Cbsnews.com has confirmed a dozen ill and says three people have been hospitalized so far, but due to the commonality of the symptoms of salmonella, many more cases are likely unreported.
Consumers can get sick from tasting cake batter or cookie dough before it has been baked. It is also possible for kids to contract salmonella from raw flour in crafts and play clay. The process of cooking or baking the flour operates as a fill step in destroying salmonella.
The CDC and today.com recommend that all users of raw flour thoroughly clean and sanitize all bowls and utensils that have come into contact with flour. Users are also encouraged to wash their hands thoroughly with warm water and soap after handling raw flour. They must also store raw flour separately from food items that will not be cooked in order to limit the possibility of cross-contamination.
According to cdc.gov, flour is an all-to common source of Salmonella.
Someone infected with Salmonella may start experiencing symptoms up to 6 days after being infected. Symptoms include: diarrhea, bloody stool, fever, stomach cramps, vomiting, and dehydration.
If you or someone you know is experiencing symptoms of a Salmonella infection, contact your doctor immediately. Often, symptoms will persist for about a week but can remain for longer periods of time and can even be life-threatening. All potential victims are encouraged to get a stool culture.
According to one national food poisoning attorney: “People often overlook flour as being a source of salmonella, but it is an uncooked food and requires proper handling by manufacturers, retailers, restaurants, and consumers. We have represented thousands of clients that have fallen victim to salmonella infections, including those who ate raw flour in the process of cooking some delectable treat, be it eating the raw cake batter or feeding raw cookie dough tot children. This outbreak is just further reminder of the dangers of consuming raw flour in any form.”
