Holiday baking season is upon us. Right on cue comes research cautioning that salmonella from uncooked eggs isn’t the only reason not to nibble raw dough or lick the spoon.
Raw flour is risky too, according to a study that looked into an outbreak of E. coli in 2016 linked to contaminated flour.
“This investigation implicated raw flour as the source of (the) outbreak,” researchers concluded last week in the New England Journal of Medicine.
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