As holiday baking begins, the U.S. Food and Drug Administration reminds consumers to avoid eating raw cookie dough, cake batter, and other uncooked flour-based products. While many know the dangers of raw eggs and Salmonella, fewer realize that raw flour can harbor pathogens such as E. coli and Salmonella.
Past outbreaks and recalls highlight risks.
The FDA’s warning comes as foodborne illnesses linked to raw flour continue to make headlines. Notable outbreaks include:
- 2009: Raw Nestlé cookie dough was tied to 77 E. coli illnesses, leading to a switch to heat-treated flour.
- 2015: General Mills recalled 45 million tons of flour after an E. coli outbreak sickened 46 people, prompting secondary recalls across the food industry.
- 2019: A flour-related E. coli O26 outbreak affected 21 people across nine states.
- 2021: A virulent E. coli outbreak linked to cake mix sickened 16 people in 12 states. Despite extensive traceback efforts, federal officials could not identify a specific product or brand, underscoring the challenges of tracing illnesses to raw flour products.
- 2023: Gold Medal flour was linked to a Salmonella Infantis outbreak that sickened 13 people across 11 states, with testing confirming contamination in the product.
FDA’s safety tips for bakers
To ensure a safe and festive baking season, the FDA offers these guidelines:
- Do not consume raw dough or batter. This includes cookie dough, cake mix, or homemade “play” dough, sometimes used for holiday crafts.
- Cook thoroughly: Follow package instructions for proper baking times and temperatures.
- Clean up carefully: Wash hands, utensils, and work surfaces thoroughly after handling raw flour or dough.
- Keep raw and ready-to-eat foods separate: Prevent cross-contamination in the kitchen.
- Store properly: Refrigerate raw dough as directed, and discard any recalled flour immediately.
A Sweet Reminder
Store-bought cookie dough ice cream is made with heat-treated flour and pasteurized eggs, removing risks posed by homemade raw dough. During the holidays, resist the temptation to sneak a bite of raw batter — baking it first ensures a safe, delicious treat for all.
Protecting loved ones
Baking is often a cherished holiday tradition for families. However, the seemingly harmless taste of raw cookie dough could lead to severe illness.
Salmonella Infections
Salmonella infection symptoms—diarrhea, abdominal cramps, and fever—usually appear 12 to 72 hours after exposure and last four to seven days. Severe cases may require hospitalization, particularly in vulnerable populations like children, seniors, and immunocompromised individuals.
E. coli Infections
E. coli symptoms often include severe stomach cramps and bloody diarrhea. Most recover within a week, but some develop hemolytic uremic syndrome (HUS), a potentially fatal complication causing kidney failure. HUS is most common in children under five, older adults, and people with weakened immune systems.
As tempting as raw cookie dough may be, the FDA stresses that it’s not worth the risk. Keep holiday memories sweet by baking treats thoroughly and following food safety guidelines.
For more information on safe food handling practices, visit FDA Safe Food Handling.
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