“Research data published this month in the Journal of Food Protection by a team of researchers from ConAgra Inc., WhiteWave Foods Co., and the third-party IEH Laboratories & Consulting Group documents dozens of kinds of bacteria in raw wheat, including many strains of E. coli and Salmonella.
“This is a complicated issue. In the absence of FDA dictating a remedy, it takes an industry years to respond. The first outbreak of E. coli O157 for the beef industry was in 1982. It took 20 years, until December of 2002, and regulatory action by FSIS for the industry to effectively address the issue,” Mansour Samadpour told Food Safety News. “While we fully expect the baking process to eliminate the pathogens such as Salmonella, (enterohemorrhagic E. coli) and Listeria, cross contamination and consumption of raw dough can and will result in a public health impact.”” – Food Safety News