From the Guidelines
Avoid eating raw cookie dough as it poses two main health risks: Salmonella from raw eggs and E. coli from untreated flour. To prevent infection, always bake cookie dough thoroughly before eating, reaching an internal temperature of at least 160°F which kills harmful bacteria. When preparing cookies, wash hands with soap and water before and after handling raw ingredients, clean all utensils and surfaces that contact raw dough, and store eggs in the refrigerator at 40°F or below. You can also use pasteurized eggs and heat-treated flour for safer dough preparation, or purchase commercially prepared cookie dough specifically labeled as safe to eat raw. These precautions are important because Salmonella and E. coli infections can cause severe symptoms including diarrhea, abdominal cramps, fever, and in some cases, serious complications requiring hospitalization. Children, elderly people, pregnant women, and those with weakened immune systems are particularly vulnerable to foodborne illnesses, so taking these preventive measures is essential for everyone's safety, as recommended by guidelines for preventing opportunistic infections among HIV-infected persons 1. Some key guidelines for food safety include:
- Washing hands thoroughly before eating and preparing food
- Keeping all aspects of food preparation clean
- Using special care in handling raw meats, fish, poultry, and eggs
- Cooking to proper temperatures
- Storing foods promptly at low temperatures to minimize bacterial growth, as outlined in guidelines for nutrition in children with chronic kidney disease 1 and general guidelines for food safety 1. It is also important to note that some populations, such as those with compromised immune systems, may need to take extra precautions to avoid foodborne illnesses, as recommended by guidelines for prevention and treatment of opportunistic infections in HIV-infected adults and adolescents 1.
From the Research
Risks of Consuming Raw Cookie Dough
- Consuming raw cookie dough can pose a risk of infection with Salmonella and E. coli, as these bacteria can be present in the dough due to contaminated ingredients such as eggs, flour, or peanut butter 2, 3.
- Salmonella can survive in peanut butter cookie dough even after baking, although proper baking can reduce the risk of infection by 5 log or more 2.
- E. coli can also be present in raw cookie dough, particularly if the dough contains contaminated flour or other ingredients 3.
Preventing Infection with Salmonella and E. coli
- To prevent infection with Salmonella and E. coli, it is recommended to avoid consuming raw cookie dough and to bake cookies thoroughly to an internal temperature of at least 350 °F (177 °C) for at least 10-15 minutes 2.
- Proper handling, storage, and cooking of foods can also help prevent foodborne illnesses, including those caused by Salmonella and E. coli 3.
- Education on food recalls and proper food safety practices can also help reduce the risk of infection 3.
- Additionally, research has shown that targeted manipulation of the microbiota and vaccination may offer strategies to prevent the evolution of antibiotic-resistant pathogens, including Salmonella and E. coli 4.