Raw cookie dough is about as risky as it is tasty, according to the Food and Drug Administration.
The FDA typically puts warnings out regarding the risks of consuming raw dough or batter each year. But this year they advise beyond the potential dangers of raw eggs -- raw flour also presents a risk of exposing consumers to strains of E. Coli.
“Flour is derived from a grain that comes directly from the field and typically is not treated to kill bacteria,” says Leslie Smoot, Ph.D., a senior advisor in FDA’s Office of Food Safety and a specialist in the microbiological safety of processed foods.
Below are some tips provided by the FDA on how to practice food safety, especially during the upcoming holiday season:
- Do not eat any raw cookie dough, cake mix, batter, or any other raw dough or batter product that is supposed to be cooked or baked.
- Follow package directions for cooking products containing flour at proper temperatures and for specified times.
- Wash hands, work surfaces, and utensils thoroughly after contact with flour and raw dough products.
- Keep raw foods separate from other foods while preparing them to prevent any contamination that may be present from spreading. Be aware that flour may spread easily due to its powdery nature.
- Follow label directions to chill products containing raw dough promptly after purchase until baked.
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