Monday, November 27, 2017


From the usual source of mal-science and bad-information comes the latest food safety trolling from the New York Times.

The report sounds pretty bleak.
If you are already elbow-deep in holiday cake and cookie batter, you may just want to take your chances and stop reading here.

Tasting uncooked foods made with flour can make you dangerously ill, according to a study published Wednesday in The New England Journal of Medicine. The report, which recounts the detective work that led to a recall of more than 10 million pounds of flour in the summer of 2016, confirms that a type of E. coli bacteria previously discovered lurking in wet environments like hamburger meat and leafy vegetables can also thrive in arid hosts.
 Dr. Neill called their work “absolutely dogged.” Researchers went through tiers of inquiry, asking patients about their food-prep and eating around the time they became ill. Tasting raw baking dough was a common factor. 
In addition to refraining from tasting uncooked flour dishes, she advised people to wash their hands in hot, soapy water after handling flour,...
It certainly looks dangerous to me
Ms. Chang, winner of the 2016 James Beard Award for Outstanding Baker, carefully sifted through her own risk analysis. At last she broke the news to some of her bakers. 
“They all laughed at me,” she said.


Anne Bonney said...

I'm glad she is not cooking bacon.

HMS Defiant said...

Me too. Everybody knows that bacon chefs need to dress chic with flare and stuff. Take me for example. I only had to go to the emergency room one time and I still think dipping my arm in the ocean for 30 minutes fixed the little problem I had after spilling white hot bacon grease on it.

And yes, I know which flair to use. :)