Communities

Writing
Writing
Codidact Meta
Codidact Meta
The Great Outdoors
The Great Outdoors
Photography & Video
Photography & Video
Scientific Speculation
Scientific Speculation
Cooking
Cooking
Electrical Engineering
Electrical Engineering
Judaism
Judaism
Languages & Linguistics
Languages & Linguistics
Software Development
Software Development
Mathematics
Mathematics
Christianity
Christianity
Code Golf
Code Golf
Music
Music
Physics
Physics
Linux Systems
Linux Systems
Power Users
Power Users
Tabletop RPGs
Tabletop RPGs
Community Proposals
Community Proposals
tag:snake search within a tag
answers:0 unanswered questions
user:xxxx search by author id
score:0.5 posts with 0.5+ score
"snake oil" exact phrase
votes:4 posts with 4+ votes
created:<1w created < 1 week ago
post_type:xxxx type of post
Search help
Notifications
Mark all as read See all your notifications »
Users Search
Help Dashboard Sign In Sign Up
Q&A Recipes Challenges Meta
Q&A
Posts Tags Edits
Ask Question

Post History

77%
+5 −0
Q&A Is any amount of salmonella-tainted flour dangerous, or is there a lower threshold?

(Not a full answer, but as @MonicaCellio‭ asked in comments, I'll convert my comment into an answer) Bread First off, the finished bread should be fine, prolonged heat during baking will kill off...

posted 1y ago by samcarter‭  ·  edited 1y ago by samcarter‭

Answer
#4: Post edited by user avatar samcarter‭ · 2023-05-09T20:01:12Z (over 1 year ago)
  • (*Not a full answer, but as @MonicaCellio‭ asked in comments, I'll convert my comment into an answer*)
  • ### Bread
  • First off, the finished bread should be fine, prolonged heat during baking will kill off the salmonella, see e.g. this page from the Robert Koch Institute (the German institute responsible for disease control and prevention): https://www-rki-de.translate.goog/DE/Content/Infekt/EpidBull/Merkblaetter/Ratgeber_Salmonellose.html?_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en#doc2374560bodyText14 (different countries will recommend slightly different temperatures and durations, but a baked bread should be on the safe side for all of them)
  • I think you neither endangered your friends nor yourself by serving baked goods from this flour.
  • ### Dough
  • IF the dough is infected, there might be a risk to infect other food in the kitchen, which might not necessarily be cooked so well as the bread.
  • And that's the hard part of the question - to which I don't know the answer. It will depend on whether or not salmonella can survive and grow in the acidic environment of the sourdough and the temperature you store it.
  • IF they can survive and grow there, then diluting won't necessarily help as the salmonella can multiply between feedings and thus diluting won't necessarily decrease the population. I suggest to focus on the question if sourdough is a habitable environment for salmonella instead of the amount of original flour that's still in there.
  • (*Not a full answer, but as @MonicaCellio‭ asked in comments, I'll convert my comment into an answer*)
  • ### Bread
  • First off, the finished bread should be fine, prolonged heat during baking will kill off the salmonella, see e.g. this page from the Robert Koch Institute (the German institute responsible for disease control and prevention): https://www-rki-de.translate.goog/DE/Content/Infekt/EpidBull/Merkblaetter/Ratgeber_Salmonellose.html?_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en#doc2374560bodyText14 (different countries will recommend slightly different temperatures and durations, but a baked bread should be on the safe side for all of them)
  • I think you neither endangered your friends nor yourself by serving baked goods from this flour.
  • ### Dough
  • IF the dough is infected, there might be a risk to infect other food in the kitchen, which might not necessarily be cooked so well as the bread.
  • And that's the hard part of the question - to which I don't know the answer. It will depend on whether or not salmonella can survive and grow in the acidic environment of the sourdough and the temperature you store it.
  • IF they can survive and grow there, then diluting won't necessarily help as the salmonella can multiply between feedings and thus diluting won't necessarily decrease the population. I suggest to focus on the question if sourdough is a habitable environment for salmonella instead of focusing on the amount of original flour that's still in there.
#3: Post edited by user avatar samcarter‭ · 2023-05-09T20:00:39Z (over 1 year ago)
  • (*Not a full answer, but as @MonicaCellio‭ asked in comments, I'll convert my comment into an answer*)
  • ### Bread
  • First off, the finished bread should be fine, prolonged heat during baking will kill off the salmonella, see e.g. this page from the Robert Koch Institute (the German institute responsible for disease control and prevention): https://www-rki-de.translate.goog/DE/Content/Infekt/EpidBull/Merkblaetter/Ratgeber_Salmonellose.html?_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en#doc2374560bodyText14 (different countries will recommend slightly different temperatures and durations, but a baked bread should be on the safe side for all of them)
  • I think you neither endangered your friends nor yourself by serving baked goods from this flour.
  • ### Dough
  • IF the dough is infected, there might be a risk to infect other food in the kitchen, which might not necessarily be cooked so well as the bread.
  • And that's the hard part of the question - to which I don't know the answer. It will depend on whether or not salmonella can survive and grow in the acidic environment of the sourdough and the temperature you store it.
  • IF they can survive and grow there, then diluting won't necessarily help as the salmonella can multiply between feedings and thus diluting won't necessarily decrease the population. I suggest to focus on the the question if sourdough is a habitable environment for salmonella instead of the amount of original flour that's still in there.
  • (*Not a full answer, but as @MonicaCellio‭ asked in comments, I'll convert my comment into an answer*)
  • ### Bread
  • First off, the finished bread should be fine, prolonged heat during baking will kill off the salmonella, see e.g. this page from the Robert Koch Institute (the German institute responsible for disease control and prevention): https://www-rki-de.translate.goog/DE/Content/Infekt/EpidBull/Merkblaetter/Ratgeber_Salmonellose.html?_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en#doc2374560bodyText14 (different countries will recommend slightly different temperatures and durations, but a baked bread should be on the safe side for all of them)
  • I think you neither endangered your friends nor yourself by serving baked goods from this flour.
  • ### Dough
  • IF the dough is infected, there might be a risk to infect other food in the kitchen, which might not necessarily be cooked so well as the bread.
  • And that's the hard part of the question - to which I don't know the answer. It will depend on whether or not salmonella can survive and grow in the acidic environment of the sourdough and the temperature you store it.
  • IF they can survive and grow there, then diluting won't necessarily help as the salmonella can multiply between feedings and thus diluting won't necessarily decrease the population. I suggest to focus on the question if sourdough is a habitable environment for salmonella instead of the amount of original flour that's still in there.
#2: Post edited by user avatar samcarter‭ · 2023-05-09T19:56:46Z (over 1 year ago)
  • (*Not a full answer, but as @MonicaCellio‭ asked in comments, I'll convert my comment into an answer*)
  • ### Bread
  • First off, the finished bread should be fine, prolonged heat during baking will kill off the salmonella, see e.g. this page from the Robert Koch Institute (the German institute responsible for disease control and prevention): https://www-rki-de.translate.goog/DE/Content/Infekt/EpidBull/Merkblaetter/Ratgeber_Salmonellose.html?_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en#doc2374560bodyText14 (different countries will recommend slightly different temperatures and durations, but a baked bread should be on the safe side for all of them)
  • ### Dough
  • IF the dough is infected, there might be a risk to infect other food in the kitchen, which might not necessarily be cooked so well as the bread.
  • And that's the hard part of the question - to which I don't know the answer. It will depend on whether or not salmonella can survive and grow in the acidic environment of the sourdough and the temperature you store it.
  • IF they can survive and grow there, then diluting won't necessarily help as the salmonella can multiply between feedings and thus diluting won't necessarily decrease the population. I suggest to focus on the the question if sourdough is a habitable environment for salmonella instead of the amount of original flour that's still in there.
  • (*Not a full answer, but as @MonicaCellio‭ asked in comments, I'll convert my comment into an answer*)
  • ### Bread
  • First off, the finished bread should be fine, prolonged heat during baking will kill off the salmonella, see e.g. this page from the Robert Koch Institute (the German institute responsible for disease control and prevention): https://www-rki-de.translate.goog/DE/Content/Infekt/EpidBull/Merkblaetter/Ratgeber_Salmonellose.html?_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en#doc2374560bodyText14 (different countries will recommend slightly different temperatures and durations, but a baked bread should be on the safe side for all of them)
  • I think you neither endangered your friends nor yourself by serving baked goods from this flour.
  • ### Dough
  • IF the dough is infected, there might be a risk to infect other food in the kitchen, which might not necessarily be cooked so well as the bread.
  • And that's the hard part of the question - to which I don't know the answer. It will depend on whether or not salmonella can survive and grow in the acidic environment of the sourdough and the temperature you store it.
  • IF they can survive and grow there, then diluting won't necessarily help as the salmonella can multiply between feedings and thus diluting won't necessarily decrease the population. I suggest to focus on the the question if sourdough is a habitable environment for salmonella instead of the amount of original flour that's still in there.
#1: Initial revision by user avatar samcarter‭ · 2023-05-09T19:55:30Z (over 1 year ago) 
(*Not a full answer, but as @MonicaCellio‭ asked in comments, I'll convert my comment into an answer*)

### Bread

First off, the finished bread should be fine, prolonged heat during baking will kill off the salmonella, see e.g. this page from the Robert Koch Institute (the German institute responsible for disease control and prevention): https://www-rki-de.translate.goog/DE/Content/Infekt/EpidBull/Merkblaetter/Ratgeber_Salmonellose.html?_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en#doc2374560bodyText14 (different countries will recommend slightly different temperatures and durations, but a baked bread should be on the safe side for all of them)

### Dough

IF the dough is infected, there might be a risk to infect other food in the kitchen, which might not necessarily be cooked so well as the bread.

And that's the hard part of the question - to which I don't know the answer. It will depend on whether or not salmonella can survive and grow in the acidic environment of the sourdough and the temperature you store it.

IF they can survive and grow there, then diluting won't necessarily help as the salmonella can multiply between feedings and thus diluting won't necessarily decrease the population. I suggest to focus on the the question if sourdough is a habitable environment for salmonella instead of the amount of original flour that's still in there.