Flour food safety
Jan. 31, 2012
The safeguard Treatment and Delivery system developed by conagra Mills mitigates microbiological risk associated with raw flour while preserving gluten functionality. Depending on the application, flour can be a risk factor because it is a raw agricultural product. Yet some flour-containing foods — for example, cookie dough, frozen pizza, refrigerated biscuits, pie dough — are often consumed raw or undercooked. The patent-pending safeguard system uses an all-natural pathogen treatment that maintains absorption, starch quality, gluten vitality and enzyme activity. The company offers this system for a full line of ready-to-eat flours that reduce food safety risk.