Cookie dough. Photo: Getty Images/iStockphoto For the past few years, typically around the winter holidays, the Centers for Disease and Control and Prevention have issued the same upsetting, yet easily ignored, warning: DO NOT EAT COOKIE DOUGH. This year’s message came with all the expected parts: statistics about salmonella bacteria and E.
According to Brian Zikmund-Fisher, a public-health expert and someone who boldly proclaimed in an article on the Conversation that his family “regularly” eats cookie dough, there is definitely a risk, “especially when that cookie dough is prepared as it is typically at home.” In your typical cookie recipe, there are two main ingredients that could make you ill: eggs, which can carry salmonella, and raw flour, surprisingly, which can become contaminated with E. coli germs.
“I don’t see why cookie dough is any different,” Zikmund-Fisher told the Cut. “It is interesting to note that with healthy foods that have risks, we seem to tolerate them. But when we get into cookie dough, which we can all admit is not the most healthy food, it seems as though the health officials feel more justification in saying, ‘No, you shouldn’t eat that.’”
I'd like to know if there was anyone, EVER, in the history of making cookies, who died from cooking dough. Has it ever happened, ever?
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