That's not what the cited article says. Instead, it says:
“But it’s not that simple in flour because Salmonella is more heat resistant when moisture is low. We still need more research data to confirm how hot you’d have to get the flour or how long you’d have to hold it at that temperature to make the flour safe to eat.”
You said "baking does not render flour safe". The article says we still need more research about "165 degrees", and does not even say baking flour at 165 degrees is unsafe. In other words, it could render it safe, we just don't apparently know.
That's not what the cited article says. Instead, it says:
“But it’s not that simple in flour because Salmonella is more heat resistant when moisture is low. We still need more research data to confirm how hot you’d have to get the flour or how long you’d have to hold it at that temperature to make the flour safe to eat.”
You said "baking does not render flour safe". The article says we still need more research about "165 degrees", and does not even say baking flour at 165 degrees is unsafe. In other words, it could render it safe, we just don't apparently know.