Flour has been linked to foodborne illness in recent years. It is a real problem. A company in Toronto, Canada might have a solution.
They have developed a nonthermal method to get a 99.9% microbial reduction in flour. The method, called Neo-Temper™, applies an organic liquid solution to the wheat kernels in the tempering phase of milling wheat into flour. This liquid destroys surface pathogens and gets into cracks and crevices of the kernels that can hide pathogens. The liquid biodegrades and the flour retains its nutritional content and its functionality.
This new process is currently in the process of validation in several North American milling companies.