So I was heating up some canned soup over the stove, and it felt a bit thin. So I thought to use some corn starch to thicken it up.
After pouring some in, some of it landed on my hand and I licked it off before I realized "Oh crap you probably aren't supposed to eat this raw".
Furthermore I didn't "boil" my soup after putting the starch in, more of a medium simmer-ish for a few minutes after putting it in.
I know raw flour is very bad because of bacteria/etc....but does the same apply to corn starch?