Fast Facts: Wheat Flour and Grain-Based Foods – E. coli

Two food safety investigations conducted by the Canadian Food Inspection Agency in the first half of 2017 have drawn additional attention to flour as a possible source of foodborne illness related to E. coli.0121. 

View complete document here (PDF).

Wheat flour food safety in the kitchen

Wheat flour is not a ready-to-eat food. Flour is a raw food ingredient used in baking and other food preparation and must be thoroughly cooked before eating to prevent illness from bacteria that can be present in the flour. Do not eat raw dough, batters or other uncooked foods made with wheat flour. Children should not play with uncooked dough made with wheat flour. Always wash hands, utensils, and surfaces after handling wheat flour. For more information on baking food safety, click here !

Yanni Papanikolaou Presentation at the Canadian Wheat Symposium

On November 21, 2018, nutrition researcher Yanni Papanikolaou presented at the Canadian Wheat Symposium in Winnipeg, MB. The presentation leveraged recent research from the University of Saskatchewan (U of S).

View the presentation here.

2016 Annual Meeting Supply Chain Forum:
Grain Quality Requirements in 2016 and Beyond

CNMA’s September, 2016 Supply Chain Forum provided a broad perspective on consumer expectations of cereal grain-based foods, changing food safety regulations, wheat and oat milling quality and end use performance requirements.

View the presentations here.