Potential for Salmonella Contamination of Peanut Flour
Started by daldrich, May 28 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.
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