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Potential for Salmonella Contamination of Peanut Flour


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#1 daldrich

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Posted 28 May 2016 - 12:47 AM

Does anyone have any experience with peanut flour?

 

Specifically, what is the likelihood of salmonella ending up (or remaining) in finished peanut flour as a result of inadequate processing or environmental re-contamination after processing?

 

Is peanut flour susceptible to re-contamination in my supplier's facility due to the presence of whole peanuts, or does the process somehow result in resistance to re-contamination?

 

Any info is much appreciated.

 

 



#2 safefood007

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Posted 28 May 2016 - 02:56 PM

Go through the attached Handbook. It will help you in detail.

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