FDA Warns Americans to Avoid Eating Raw Cookie Dough After E. Coli Outbreak
We’ve always known that eating raw cookie dough is a bad idea because of the risk of salmonella from raw eggs. But thanks to a new E. coli warning from the FDA, we now know that it’s a really bad idea.
The FDA is warning Americans that raw cookie dough and other flour products may contain E. coli.
Surprisingly, it’s not the raw eggs that can hurt you: it’s the flour. The US Food and Drug Administration claims that flour – no matter which brand – can contain the disease-causing bacteria.
Why? Well, a senior FDA advisor said the following in an interview with CBS News:
“Flour is derived from a grain that comes directly from the field and typically is not treated to kill bacteria.”
So, when it ends up in your cupboard and cookie bowl, it could still contain that E. coli.
The FDA and local government officials are actively researching an E. coli outbreak that was traced back to contaminated flour. That outbreak led to dozens of reported illnesses across the country.
Researchers tied the problem back to raw dough after it was revealed that dozens of the sickened people had recently eaten or handled raw dough.
Those patients specifically handled raw dough made from General Mills flour. That flour is produced in Kansas City, Missouri. Further testing revealed that the flour contained a strain of toxic bacteria that produced E. coli.
In response, General Mills issued a voluntary recall for 10 million pounds of its flour sold under the brand names Gold Medal, Signature Kitchen’s, and Gold Medal Wondra. They included the all-purpose, unbleached, and self-rising flour varieties.
However, the E. coli outbreak hasn’t stopped there. The FDA is warning customers that flour has a long shelf life, and that you should throw away the above brands if they’re present in your home.
Another issue is that some of these flours were distributed to restaurants. Some of these restaurants reportedly gave children raw dough they could play with while waiting for their meal.
In any case, the FDA is recommending that you take extra cautionary measures when handling flour.
How to Safely Handle Raw Dough
Most of us know the dangers of salmonella (from raw eggs) in cookie dough. But if you’re like me, then you never stopped to consider the hazards of E. coli – especially from something that looks as innocent as flour.
As part of its recall and warning, the FDA has issued a series of tips to help you handle dough more safely, including:
-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 and cooking instructions on all baked goods containing flour
-Wash hands, countertops, work surfaces, utensils, bowls, and other baking items thoroughly after they come in contact with raw dough
-Separate foods with raw dough from other food products while cooking and avoid preparing other foods on surfaces where raw dough was placed.
-Minimize the powder spread of flour, which can easily distribute flour across your kitchen and surfaces
-If the label tells you to, always chill products containing raw dough after purchase until they’re ready for baking
Basically, treat raw flour just like you would treat eggs, meat, and other sensitive food items. If you can do that, then you can significantly reduce your chances of experiencing an E. coli outbreak in your household.
