K-State Research and Extension

Recalls…..Again
      I recently participated in a training for food judges for county fairs. Our state food safety specialist Karen Blakeslee talked in depth about the importance of not consuming raw flour. The reason is that another recall has been issued linked to raw flour that has been found in 11 states, caused 12 illnesses and three hospitalizations. It is a reminder that any flour is a raw product and can cause foodborne illness. This outbreak results from people eating raw dough or batter. At this writing no specific brands of flour have been identified as the source of this recall.
      As a kid I loved to eat raw cookie dough, we all did, but times have changed, and it is important to know there can be serious consequences. Some reminders when handling raw flour include:
* Do not eat any raw dough or batter in any amount. Always bake or cook foods made with any type of raw flour before consumption.
* Wash your hands, equipment and surfaces that have touched raw flour.
* Keep raw flour, dough, and batter away from ready-to-eat foods.
      There has also been a recent recall of organic frozen strawberries that has been linked to hepatitis A. Hepatitis A is a contagious liver infection caused by the hepatitis A virus. The hepatitis A virus is found in the stool and blood of people who are infected. The hepatitis A virus is spread when someone ingests the virus, usually through close personal contact with an infected person or from eating contaminated food or drink.
      It is vitally important before eating or preparing, wash fresh produce under cold running tap water to remove any lingering dirt. This reduces bacteria that may be present. If there is a firm surface, such as on apples or potatoes, the surface can be scrubbed with a brush.
      Consumers should not wash fruits and vegetables with detergent or soap. These products are not approved or labeled by the Food and Drug Administration for use on foods. You could ingest residues from soap or detergent absorbed on the produce. When preparing fruits and vegetables, cut away any damaged or bruised areas because bacteria that cause illness can thrive in those places. Immediately refrigerate any fresh-cut items such as salad or fruit for best quality and food safety.
      We continue to learn more about bacteria and pathogens and what we need to do to keep ourselves safe and healthy. Take the time to wash your produce, make sure you don’t eat raw dough or batter, and pay attention to those recalls when they come out!