MANHATTAN, Kan. – Most consumers typically don’t think that a food safety risk lurks in their kitchen’s flour bin, but a handful of product recalls since 2015 in the United States and other countries is changing that mindset.
Rather than accept that it’s just the way the cookie crumbles, scientists at Kansas State University are taking the challenge head on to find ways to ensure the safety of flour and the many products that are made from it.
“When I was trained as a food scientist, one of the things we were taught is that there were a few products that were generally safe,” said Gordon Smith, department head for grain science and industry at K-State. “Maybe those products were not absolutely safe, but they were on a continuum of things that were much lower risk. Flour was one of those products.”
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