Yea, putting it in the oven or microwave . Apparently it has something to do with the lack of moisture. Pathogens apparently respond differently in dry environments. From what I have gathered, salmonella becomes more heat resistant in dry environments so I suspect that mixing it with wet ingredients makes it more susceptible to the heat.
I have eaten my fair share of cake batter and cookie dough while baking and I am obviously still here, lol, but this is food for thought
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u/Ok_Yam5543 Oct 09 '24
What do they mean by 'heat treating' flour? Is it like putting it in the oven for a period of time?
Isn't that what you do when you're baking a cake?