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    There are some "raw cookie dough" recipes that call for baking the flour for some time to pasteurize it. I wonder if you could do something similar Commented 2 days ago
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    BTW - nitpick from a scientist... its E. coli, not E-Coli because the E. bit is an abbreviation for Escherichia. Scientific names also use capital letters on genus names and lower case on species name. Escherichia is the genus, coli is the species. To be proper, species and genus names should also be italicized or underlined, but that's just extra nitpicking... Commented 2 days ago
  • In looking up "spice sterilization", I found a few sites selling machinery to do some sort of high pressure steam for sterilization of spices, herbs, and grains... which makes me think that a pressure cooker might be a possibility. (I would put open containers of spices in the pressure cooker with the water below them) Commented yesterday
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    “I assume this is down to an increase in E. coli contamination* — I’d would have assumed the opposite, that this was a matter of stricter labelling, with the actual risk unchanged or reduced (since food safety standards have generally improved over time both in regulation and in practice). Commented yesterday