Consumer Knowledge and Behaviors Regarding Food Safety Risks Associated with Wheat Flour

What is it about?

Flour, a low-moisture food product, is not considered a high-risk product for microbial contamination by consumers. In the past ten years, however, flour has been identified as a source of pathogenic bacteria, including Salmonella and E. coli. This article uses online surveys to understand consumers’ flour-handling practices and their knowledge about food-safety risks related to flour. It also evaluated the effectiveness of three food-safety messages in communicating information and convincing consumers to change their practices . These findings provide insight into effective consumer education about safe flour-handling practices and could assist in accurate development of risk assessment models related to flour handling.

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