Why You Really Shouldn’t Eat Cookie Dough (Even If It’s Vegan)
This time the culprit isn’t raw eggs—it’s contaminated flour.
If you are one to lick the bowl or spatula while baking (even though you know it’s risky), here’s another reason to put down the spoon. The FDA released a health update on Tuesday urging consumers to avoid eating raw dough.
The announcement comes after General Mills recalled 10 million pounds of flour under the Gold Medal, Signature Kitchen’s, and Gold Medal Wondra labels, due to an outbreak of Shinga toxin-producing E. coli O121. The FDA urges consumers to throw away any recalled items or items that may be recalled. So, if you keep your flour in a container without labels, it’s best to throw it out and buy a new bag.
This statement is different from the general cookie dough warning because it’s not focused around salmonella. Instead, it points to all raw dough—even if it’s made without eggs. (That means no vegan cookie dough, either!) So refrain from eating raw dough, mixes, or batters; follow cooking instructions to properly boil, bake, roast, microwave, or and fry flour (also known as “kill steps”); keep raw foods separate from other foods; and wash your hands, work surfaces, and utensils thoroughly to kill bacteria. Parents should also avoid crafts that involve flour and homemade play clay.