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Yet Another Flour Recall

6 years ago

I'm not seeing where anyone else has posted this, so this is what I copied from Newsweek online news source:

Hodgson Mill, based in Effingham, Illinois, announced a recall of its five-pound bags of Unbleached All-Purpose White Wheat Flour, with the best by dates of October 1 and 2, 2020, and UPC code of 0-71518-05009-2.

UNFI announced the recall of its five-pound bags of Wild Harvest Organic All-Purpose Flour, Unbleached, with a best if used by 010820, and UPC code of 711535509158

Is there no end?

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Comments (4)

ediej1209 AL Zn 7
6 years ago
Thank you for the heads-up on this. I hadn't heard anything about it. Sad. I would say grow your own but with all the contaminents in water and soil even that would not be a guarantee. :-( I order my flours directly from King Arthur and hope for the best.
bcskye
6 years ago
Thanks for sharing. It's terrible when you no longer can feel safe about using foods and ingredients.

Madonna
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If you are going for a particularly lean ground beef, then maybe look for a lean cut, top sirloin or flank etc, with little marbling, and trim it well. Sear, if you want to. Cut into chunks about 1'' big. If you're using the food processor, do small batches, like a layer 1 cube deep (rather than filling the processor bowl). Process in 1 second pulses, start with 10 pulses, adjust to get the consistency you want. I like my ground beef fairly chunky like hand-chopped meat, not mushy like a meat hummus. If using a grinder, then just send it through. I prefer the food processor. Maybe annie1992 has more information. E.g., her method of half-freezing the pieces is cool. Same process for making ground pork, turkey, chicken, by the way. Though I won't eat those raw even if I do grind them at home. If you make a really low fat ground beef, it may make for a dry chewy burger. Fat adds flavor and juiciness. You can replace that by mixing flavor and liquid into the meat. I usually add at least salt, pepper, and olive oil (melted butter when I'm being baaad). SWMBO likes her meat mixed with something like teriyaki sauce. If you're not a purist, you could get all experimental, mix in huckleberries or wasabi or weird stuff. Don't mash the meat when mixing, or making the patties, or cooking the patties. I don't like ground beef that's been compressed to cardboard or burgers squeezed dry. I like almost a loose, slightly crumbly burger , admittedly I use a skillet not a grill. Medium rare inside, brown and crusty outside. Yum.
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sleevendog (5a NY 6aNYC NL CA)
6 years ago
Baked good are cooked so no issue if you practice a safe food plan at home.

Yes, unfortunate, but having a designate baking area, and clean up when it goes in the oven...cookies, breads, muffins. etc. No concerns at all. Cool your baked goods on a clean rack. Don't prep raw salad on surfaces with raw flour or obviously raw meat surfaces.

I have three 24inch square cutting boards, (that need a good scraping/sanding before the next holiday session)...I keep them bleached and clean this time of year. Flour might fall all over minor but the surfaces for the next insane baking/bread baking...will be clean safe.

I live in the forest and have dogs. I'm a horrid housekeeper. Kitchen and counters another ballgame. Food prep is important to be clean/safe. Airborn daily forest molds, crap house stuff no issues really. Our daily healthy systems can handle all of that. Don't toss in microbial soup from salads contaminated or e-coli from anywhere...don't stress your healthy system fighting that off. (weakens your immune system). That keeps bugs at bay...We can handle it but those with a fighting system already in remission or fighting illness full of medication do need safe kitchen practices.

Just make safe normal, not panic.
plllog
6 years ago
The main difference is the quality of the random testing. I'm not sure about the first one, but it's a voluntary recall, which I think implies it was from testing, rather than an outbreak. The second one was from testing. The problem with the first is that it's ADM, and others of their flours have been recalled this year, and there were people who got sick. E. Coli seems to follow agribusiness like wolves follow nomads.

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