Are you a raw cookie dough fan? Maybe the temptation to treat yourself on what will eventually become a cookie conjures up memories of your mom warning you not to. Well guess what? Mom was right. Raw cookie dough is a no go, and it’s not why you think it is.
Most people assume that the raw cookie dough danger stems from its raw egg ingredients that could harbor Salmonella. And while it’s true that raw or undercooked eggs can house this pathogen, it’s actually the flour that may be doing more harm.
Flour comes from grain, and grains are not treated to kill bacteria prior to their inclusion in foods. Grazing animals who relieve themselves on certain grain crop could have their waste product eventually worked into your food supply.
Normally, a “kill step” like baking or broiling would kill potentially harmful pathogens – but you are avoiding that step if and when you consume raw cookie dough.
The US Food and Drug Administration reports that dozens of people have reported becoming ill from a strain of bacteria called Shiga toxin-producing E. coli O121 that can be traced back to raw flour consumption.
So when it comes to raw cookie dough – be sure to steer clear.
In addition to ditching raw cookie dough, the FDA also recommends that consumers avoid eating raw cake batter, cake mix or any other raw baked good batter.
For more FDA food safety information, click here.