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:
FDA's safety tips for bakers
To ensure a safe and festive baking season, the FDA offers these guidelines:
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 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 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.