Posted on 03/11/2019 1:55:24 PM PDT by blueplum
Some 12,500 cases of 5-pound bags of Pillsbury Unbleached All Purpose Flour have been recalled because of possible salmonella contamination. This information was posted on the websites of two supermarket chains, Publix and Winn-Dixie, which said that the product was recalled by the parent company of Pillsbury baking products, Hometown Foods Company.
Flour marked with two lot codes are involved in the recall: 8 292 or 8 293 representing about 100,000 bags of flour. The packages carry a best-if-used-by date of April 19, 2020.
No announcement was posted on either the Hometown Foods Company’s website or the Food and Drug Administration’s website.
Hometown Foods chief operating officer Dan Anglemyer said that the company is working on a press release in coordination with the FDA.
(Excerpt) Read more at msn.com ...
It is with the saddest heart that I must pass on the following news:
Please join me in remembering a great icon of the entertainment community.
The Pillsbury Doughboy died yesterday of a yeast infection and complications from repeated pokes in the belly.
He was 71.
Doughboy was buried in a lightly greased coffin.
Dozens of celebrities turned out to pay their respects, including Mrs. Butterworth, Hungry Jack, the California Raisins, Betty Crocker, the Hostess Twinkies and Captain Crunch.
The grave site was piled high with flours.
Aunt Jemima delivered the eulogy and lovingly described Doughboy as a man who never knew how much he was kneaded.
Doughboy rose quickly in show business, but his later life was filled with turnovers. He was not considered a very smart cookie, wasting much of his dough on half-baked schemes.
Despite being a little flaky at times, he still, as a crusty old man, was considered a roll model for millions.
Doughboy is survived by his wife, Play Dough; two children John Dough and Jane Dough; plus they had one in the oven.
He is also survived by his elderly father Pop Tart.
The funeral was held at 3:50 for about 20 minutes.
Once I put the flour in my canister, I have no idea what the bag said about dates, lot #s, etc.
I don’t think I bought Pillsbury... but maybe. More likely the store brand.
Would BAKING kill the salmonella/remove the risk?
well, I guess Pillsbury’s isn’t the first - Gold Medal back in Jan.
CDC says don’t risk it. The below article says you can kill salmonella by baking. You’d have to disinfect anything that the raw flour touches, tho - bowls, cutting board, utensils, countertops, floors, (cupboard where the container sits) etc.
No. There was a recall of Gold Medal (General Mills) in the past year, iirc.
Salmonella is destroyed by heat. Don’t eat uncooked dough, cookie dough, donuts, pancakes or muffins
160 degrees kills salmonella. Unless you eat raw flour out of that sack or don’t wash your hands to get the sticky dough off, you should be fine.
Bravo. He always rose to the occasion.
An aside, about 14-15 years ago we were vacationing in western NC, and in the town of Silva, a local bakery had a display in the window... a Pillsbury Doughboy holding up a sign that said “FREE MARTHA!” Am sure I took a picture but no idea where it could be now. I still get a chuckle out of it.
Here’s a concept... COOK IT.
Yes it will, how many actually eat flour uncooked I wonder? Just be sure and wash hands after handling raw. :)
I’m not even going to share WHY all the baking recipes say to use “sifted flour”. It’s not really needed to sift it, but there used to be a real reason why everyone did.
BUGS?
LOL !!!
That’s Funny
Pastry Ping...
Yep... They didn’t waste anything ever, ever wonder why Great Grandma’s baked stuff always had brown specks? :)
They actually bring up the protein and calorie level and are good for you. But now days we are too “sanitary” to understand this reality. I used to do it and it never bothered me, but since I got married my wife refuses to let me buy an old school spring powered sifter, she don’t trust me... lol
That’s hilarious. :-) I love the Pillsbury Doughboy.
I was diagnosed with Celiac - full blown leaky gut kind - a few years ago. I have learned how to bake scrumptious goods without wheat flour. My family does not miss it. Neither do I and my stomach heartily approves.
Just a few months ago my husband listened to a Food Safety podcast and told me that salmonella in flour is not uncommon so he’s glad we use alternatives, although I think any kind of food can be contaminated.
All flour has weevils. The good flour has less weevils. Buy your flour, put it in the freezer for a couple days. It kills the weevils and keeps them from propagating.
If the flour is behaving badly now, what will it do after April 19, 2020?
This nothing to sneeze at. You think the eggs are in on it?
"I dindu muffin!"
~ The Doughboy
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