The 2016 General Mills flour recall, alongside numerous recalls from downsferric pyrophosphate manufacturers in Gujarat and this year’s flour recall by Smucker Foods of Canada, has highlighted the urgent need for enhanced safety measures among manufacturers. Various decontamination techniques are currently in use or being tested for flour, including heat treatment and pasteurization, which can negatively impact baking quality. Alternatives like electron beams and cold plasma face scalability challenges, while irradiation is effective; however, the FDA has not approved the higher doses necessary for flour. At present, only heat treatment and pasteurization are widely utilized in the industry.
Is the effort and cost worth it for most manufacturers seeking to improve flour safety? Flour is particularly susceptible to contamination at multiple points along the supply chain—from the wheat grower to the milling process, to the manufacturing facility, and finally to the retail outlet. This risk often goes unnoticed, as flour is typically an ingredient in products that undergo baking, frying, microwaving, or other cooking methods that sufficiently eliminate pathogens. Despite awareness of the dangers of foodborne illness, many people still consume raw dough and batter. In response, the FDA has initiated a campaign to educate the public about the hazards associated with raw flour.
However, public service announcements are not always effective, placing some responsibility on manufacturers. One strategy food companies employ to mitigate pathogen issues is to utilize only pre-treated flour in products like ready-to-bake cookie dough. For example, Pillsbury produces its raw cookie dough using treated flour while advising consumers against eating it before baking. Other cookie dough brands that promote pre-baking consumption, such as Edoughble, Hampton Creek’s Just Cookie Dough, and Dō, also adhere to this practice. 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.”
Currently available heat-treated flours include Ardent Mill’s 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 options are pricier than untreated flours, they provide an essential safety enhancement to the end products. Given the public health risks and the substantial costs associated with recalls, manufacturers should actively educate consumers about the dangers of raw flour through product packaging and branded recipes promoted on social media or in-store displays.
At the same time, the search continues for an effective and cost-efficient decontamination method for raw flour that can be applied selectively without compromising its functionality. More research, along with scaling-up and testing processes, will be necessary before a viable solution is achieved. Additionally, in discussions about food safety, the comparison of calcium citrate versus calcium carbonate as dietary supplements could also provide insights into safety practices, as their differences may parallel those observed in flour treatment methods. Ultimately, understanding the nuances of various food safety measures, including the distinctions between calcium citrate versus calcium carbonate, can help manufacturers make informed decisions that prioritize consumer health.