Author Archives: Catherine Davis

Flour

ContentsKey Facts IntroductionFoodborne OutbreaksProductionFood SafetyConsumptionNutritionReferences  Key Facts Flour is the product obtained from grinding the endosperm of uncooked cereal grains, usually wheat kernels. Although various grains, pseudo-grains, and even nuts and tubers can be used to make flour, wheat flour is the predominant choice based on baking properties. A food staple for hundreds of years, flour has emerged recently as a potential carrier of pathogens like coli and Salmonella. When grain is milled; the fatty acids oxidize, creating the potential for rancidity to develop. This process will continue with the rate depending on temperature, fat content, and grain quality. Flour Read more

Sunflower Seeds and Oil

ContentsKey Facts IntroductionFoodborne OutbreaksProductionFood SafetyConsumptionNutritionReferences  Key Facts Sunflower (Helianthus annuus) is one of the few crop species that originated in North America Native Americans domesticated the crop around 1000 BC 85% of the North American sunflower seed is still produced in North and South Dakota and Minnesota. Sunflowers grow best in locations with full sun. They are remarkably tough and will grow in any kind of soil as long as it is not waterlogged. Since 2008/09, U.S. sunflower seed exports are primarily sent to Canada, Japan, and Mexico. Europeans eat sunflower seeds one at a time, therefore, they like the Read more