I had never till recently heard of flour being a problem. Maybe it became a problem due to sloppy kitchen habits, getting stuff in the flour bag or canister that shouldn’t be there. I never understood hooking all the spoons and measures together on a ring, as neat as it looks. I keep mine separate.
The problem is not flour but raw eggs, which have a risk of salmonella or e. coli.
You've never heard of flour mites?
Don't know about mill sterilization processing techniques.