Wheat, like all plants, has naturally occurring bacteria and other organisms present in the environment. Flour is considered a raw ingredient and it should never be consumed without being cooked or baked first. It is rare for consumers to get sick from flour, however it can happen, and again, it is highly advised that one should always cook or bake their flour. The bacteria that can be found in raw flour is eliminated through properly cooking and baking of one's flour or dough.
This is not something that is entirely new. I think it came into popular attention when cookie dough as a flavor became a thing and people were admitting to making a batch of cookie dough and never baking any of it. If you eat an entire bowl of raw dough, you increase your chances of getting sick from raw eggs as well as flour, but on over 50 years of baking, I've tasted most cookie doughs and cake batters I've ever made and never gotten sick. I cannot think of anyone I know who has gotten sick from raw dough.