- Theresa Seiger, Cox Media Group National Content Desk
If you just can't resist eating the last bits of raw cookie dough from the bowl while baking, the U.S. Food and Drug Administration has a message for you: don't.
As holiday bakers took to kitchens nationwide last week, the FDA reminded people to refrain from eating raw cookie dough or face the possibility of getting sick.
The warning comes after the FDA, the Centers for Disease Control and Prevention (CDC) and local and state officials investigated an E. coli outbreak linked to raw flour that in 2016 sickened 63 people in 24 states.
The outbreak started in December 2015. The CDC determined at least half of those who fell ill made something at home with flour. Subsequent tests linked the outbreak with General Mills flour produced in Missouri, and the company issued a voluntary recall of 10 million pounds of flour.
Although many people know about the danger of getting salmonella poisoning from raw dough, fewer people may be aware that eating raw flour carries its own risks.
"Flour is derived from a grain that comes directly from the field and typically is not treated to kill bacteria," Leslie Smoot, a senior advisor in the FDA's Office of Food Safety, said last year.
The bacteria is killed during cooking or processing through boiling, baking, roasting, microwaving or frying. However, raw dough does not go through any of those "kill steps," according to the FDA.
For anyone who still hopes to use raw cookie dough in something like homemade cookie dough ice cream, authorities suggest using commercially made dough.
"Manufacturers should use ingredients that include treated flour and pasteurized eggs," FDA officials said.
The FDA released the following food handling tips for handling raw flour: