New study confirms eating cookie dough is bad for you, ruins the holidays for everyone
It’s probably a given that raw cookie dough consumption will only increase as the holidays draw near, despite maternal warnings that the delicious paste is potentially poisonous. Now there’s new evidence that mom was right all along—however, it’s not salmonella that’s to blame, it’s Shiga toxin–producing Escherichia coli. A Centers for Disease Control study published Friday in the journal Clinical Infectious Diseases examined an outbreak in 2009 that missed Canada but hospitalized 35 in the United States. The report found store-bought cookie dough to be the most likely suspect, with 33 of the patients (that’s 94 per cent) admitting to a prior raw indulgence. Specifically, the flour in one brand wasn’t put through heat treatment (a bacteria “kill step”) like other ingredients were. One other interesting factoid: 71 per cent were under age 19. Sometimes the stereotypes ring true. Read the entire story [CBC] »
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/raw-cookie-dough-illness/&title=New study confirms eating cookie dough is bad for you, ruins the holidays for everyone&picture=https://torontolife.com/wp-content/uploads/2011/12/ecoli-cookie-624x266.jpg&description=[caption id="attachment_107877" align="aligncenter" width="656" caption="Separated at birth? E. coli and raw cookie dough"][/caption]
It’s probably a given that raw cookie dough consumption will only increase as the holidays draw near, despite maternal warnings that the delicious paste is potentially poisonous. Now there’s new evidence that mom was right all along—however, it’s not salmonella that’s to blame, it’s Shiga toxin–producing Escherichia coli. A Centers for Disease Control study published Friday in the journal Clinical Infectious Diseases examined an outbreak in 2009 that missed Canada but hospitalized 35 in the United States. The report found store-bought cookie dough to be the most likely suspect, with 33 of the patients (that’s 94 per cent) admitting to a prior raw indulgence. Specifically, the flour in one brand wasn’t put through heat treatment (a bacteria “kill step”) like other ingredients were. One other interesting factoid: 71 per cent were under age 19. Sometimes the stereotypes ring true. Read the entire story [CBC] »
(Images: bacteria, Mattosaurus; dough, Rae du Soleil)){kind=link}
If I stopped eating foods that were affected by an outbreak once in a blue moon there would be nothing left for me to eat. Better quit spinach, meat, cantaloupe and peanut butter while you’re at it.
don’t forget tomatoes and strawberries!
I believe that all food, unless proven poisonous like certain mushrooms for example, can be and should be eaten raw. I like warm raw milk straight from the cow. I eat fish raw. I’ve only gotten food poisoning once in the USA on a bad canned food, and in Mexico from the water-borne bacteria. You eat nuts & seeds raw, like pinon or sunflower, so why not wheat grain? There are too many snot-nosed health “experts” out there forgetting the basics. I’m 59, and agree more and more with Andrew Zimmern through the years. If it looks good, eat it!
I have been eating cookie dough and cake batter for so long that it doesnts doesnt bothers,me. I put cookie dough in my icecream and eat it like,thay