Is Raw Flour Safe? Understanding the E. coli Risk

Why raw flour is a food safety risk

Wheat grain can become contaminated in the field, during harvest, or during milling. Unlike many foods, flour doesn't go through a pathogen-killing step (like cooking or pasteurization) before it reaches consumers. Multiple large E. coli outbreaks have been linked to raw flour and products containing it — including one major outbreak tied to a popular brand of flour sold in grocery stores across the country.

Flour-related outbreaks and recalls

CDC and FDA have investigated several multi-state E. coli outbreaks linked to raw flour and raw dough. The outbreaks affected people who ate raw cookie dough, homemade play dough, tasted batter before baking, or handled raw flour directly. Products like pre-made cookie dough kits have also been recalled for E. coli contamination.

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