Busting the myths about food pasteurisation
Full details
| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2018 April |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | By HRS Heat Exchangers, Hertfordshire, UK Across the world there has been growing concern over the safety of raw flour. Currently there is a massive recall for thousands of pounds of flour and flour products in the USA. This is due to a strain of E.coli named E.coli 0121 contaminating commercial flour products. According to Leslie Smoot, Ph.D., senior advisor in the FDA's office of Food Safety, the grain used to produce flour is "typically not treated to kill bacteria", which means, that any bacteria the grain used for flour has come in contact within the field or during harvest, may find its way into the flour that is on our store shelves. HRS Heat Exchangers based in the UK, examine in depth food pasteurisation and try to dispel any myths the industry may have about the process, which could prove key in the future of flour milling, where pasteurisation to sterilise bad bacteria is being considered a very real option... Read more. |
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