Say Goodbye To Raw Cookie Dough! – Eggs Are Not The Reason!

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Do you find it hard to resist gobbling up a piece of raw dough when making cookies, or letting your children scrape the bowl? Do your kids use raw dough to make ornaments or homemade “play” clay? Do you eat at family restaurants that give kids raw dough to play with while you’re waiting for the food?

If your answer to any of those questions is yes, that could be a problem. Eating raw dough or batter—whether it’s for bread, cookies, pizza or tortillas—could make you, and your kids, sick, says Jenny Scott, a senior advisor in FDA’s Center for Food Safety and Applied Nutrition.

According to Scott, the bottom line for you and your kids is don’t eat raw dough. And even though there are websites devoted to “flour crafts,” don’t give your kids raw dough or baking mixes that contain flour to play with.

Why? Flour, regardless of the brand, can contain bacteria that cause disease. The U.S. Food and Drug Administration (FDA), along with the Centers for Disease Control and Prevention (CDC) and state and local officials, is investigating an outbreak of infections that illustrates the dangers of eating raw dough. Dozens of people across the country have been sickened by a strain of bacteria called Shiga toxin-producing E. coli O121.

The investigation found that raw dough eaten or handled by some of the patients was made with General Mills flour produced in a Kansas City, Missouri, facility. Subsequent tests by the FDA linked bacteria in a flour sample to bacteria from people who had become ill.

General Mills conducted a voluntary recall of 10 million pounds of flour sold under three brand names: Gold Medal, Signature Kitchen’s, and Gold Medal Wondra. The varieties include unbleached, all-purpose, and self-rising flours. Flour has a long shelf life, and many people store bags of flour for a long time. If you have any of these recalled items in your home, you should throw them away. READ MORE

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