With a dozen people nearly falling ill in 11 states, the Center for Disease Control says the common factor in these people is their consumption of raw dough.
Investigators are currently trying to identify what specific brand of flour was used in these Salmonella outbreaks.
Most people assume flour is not a likely candidate to carry salmonella germs but flour is actually raw.
Salmonella germs are typically killed off during the baking process but children are most susceptible when eating and handling raw flour.
The States that have been affected by the Salmonella in flour are:
California
Oregon
Nebraska
Minnesota
Iowa
Missouri
Ohio
Tennessee
Virginia
New York
Illinois
To use flour properly you should:
Never consume raw batter, not even a small amount
Cook your raw flour thoroughly
Be sure to wash all cooking materials thoroughly that has been used in contact with flour
Keep raw flour separate from foods that will not be cooked
Salmonella poisoning is the second most common cause of food poisoning in the US.
Source: https://tinyurl.com/4ttd2zph