The allure of raw cookie dough sometimes seems to outweigh even the appeal of the finished baked cookie, but the risk of foodborne illness gives many people pause. Unfortunately, the risks are real and the consequences can be deadly, especially for certain people. Even if you aren't in the high risk group, it's important to understand the potential problems you might encounter should a quick taste of uncooked cookie dough be contaminated with pathogens.
Salmonella
The biggest risk of eating raw cookie dough is the chance of becoming infected with the bacteria salmonella, a common source of food poisoning. Salmonella can get into raw cookie dough because it can contaminate the eggs used to make the dough. About one in 20,000 eggs contains the salmonella bacteria and it can get into the inside of the unbroken egg before laying, so even washing the outside of the egg might not get rid of it. If you eat salmonella-contaminated dough, you might develop symptoms of vomiting, nausea, cramps, fever, diarrhea and headache that show up within three days. In most cases, your body fights off the infection within a few days.
E. Coli
E. coli is another type of bacteria that can infect raw eggs and get into raw cookie dough. The symptoms of an E. coli infection are similar to those from a salmonella infection, including bloody diarrhea, vomiting and abdominal cramps, and start between one and seven days after exposure. However, some strains of E. coli are particularly dangerous and can cause bloody diarrhea and organ damage in some people. Recovery usually takes about a week and doesn't require treatment, but some people can develop a potentially fatal form of kidney failure.
High Risk Groups
Pregnant women, young children and the elderly may be more likely to catch salmonella or E. coli from raw cookie dough and might have more difficulty fighting off the bacteria if they do catch it. About a third of all salmonella infections in the U.S. occur in children under 5. People with compromised immune systems, such as those with HIV, are also at higher risk for serious complications from foodborne pathogens in raw cookie dough.
Food Safety
Eggs are the most well-known culprit in raw cookie dough that causes food poisoning, but other components might also be to blame. Raw or unpasteurized milk used in making cookie dough can be another source of contamination. Using pasteurized eggs and milk can help prevent both salmonella and E. coli infections. However, uncooked flour also poses some risk of contamination, so even using the safest eggs and milk are no guarantee against encountering pathogens in your uncooked cookie dough.
References
- KidsHealth: Salmonella Infection; October 2008
- MayoClinic.com: E.Coli; July 2009
- U.S. Food and Drug Administration: Safe Eats - Dairy & Eggs
- U.S. Food and Drug Administration: Update on Recalled Nestle Toll House Cookie Dough
- "Baltimore Sun:" Raw Cookie Dough's Emotional Appeal; Laura Vozzella; February 2010
Member Comments