{"id":15306,"date":"2019-12-04T03:02:52","date_gmt":"2019-12-04T09:02:52","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=15306"},"modified":"2019-12-04T03:02:52","modified_gmt":"2019-12-04T09:02:52","slug":"say-no-to-raw-cookie-dough","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcourses.com\/blog\/articles\/food-safety-news\/say-no-to-raw-cookie-dough\/","title":{"rendered":"Say No to Raw Cookie Dough"},"content":{"rendered":"

While preparing your delicious holiday baked goods, be aware that eating or tasting unbaked products, such as dough or batter, can make you sick.
\nRaw cookie dough can contain bacteria – like salmonella and e. coli – that can cause foodborne illness.\u00a0 Follow important food safety principles to help everyone stay healthy when handling raw dough.
\nIn fact, the FDA has issued warnings for people to not eat raw cookie dough, and other products with untreated flour, due to an E. coli risk and raw eggs from a salmonella risk.<\/p>\n

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Illness Dangers from Flour<\/h3>\n

Flour is typically a raw agricultural product. This means it hasn\u2019t been treated to kill germs like Escherichia coli (E. coli).<\/em> Harmful germs can contaminate grain while it\u2019s still in the field or at other steps as flour is produced. The bacteria are killed when food made with flour is cooked. This is why you should never taste or eat raw dough or batter\u2014whether made from recalled flour or any other flour.<\/p>\n

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