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Potential Method to Protect Flour

Posted on by Karen Blakeslee
Always wash your hands and equipment after handling raw flour.

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.

Source: www.agri-neo.com/neo-temper/

About Karen Blakeslee

The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.
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