There's bad news for spoon-licking bakers: The FDA issued a new warning against eating raw cookie dough.
While most people are aware of the risk of getting Salmonella when consuming raw eggs, this new warning centers around a new culprit -- flour.
The U.S. Food and Drug Administration said in a Consumer Update on Wednesday (June 29) that raw flour in any form can be contaminated with the bacteria E. Coli.
This goes beyond cookie dough; cake batter, bread dough, brownie mix and children's flour crafts also contain the raw form of the ingredient.
The FDA warning comes on the tails of a General Mills flour recall earlier this month. An investigation showed that several people got sick after using raw flour produced in General Mills facility in Kansas City, Missouri.
“Flour is derived from a grain that comes directly from the field and typically is not treated to kill bacteria,” said Leslie Smoot, Ph.D., a senior advisor in FDA’s Office of Food Safety and a specialist in the microbiological safety of processed foods. She said the flour isn't safe until it's been cooked.
Animals that walk in the field where the wheat is grown, such as cattle, could subject the flour to harmful bacteria when they defecate. Since the flour isn't treated or processed, the bacteria on the flour isn't killed.
The good news is that fully baked flour products are safe to consume. Baking, frying and roasting the flour kills all bacteria, making it safe.
Segment Sponsored By: Mercy Health System