how common is salmonella in cookie dough?
Salmonella in cookie dough is relatively uncommon, but it can occur when the dough is made with unpasteurized eggs or raw flour, both of which can potentially be contaminated with bacteria.
Recently, the Centers for Disease Control and Prevention (CDC) has been investigating 18 cases of salmonella infections across six states, with some cases linked to Papa Murphy’s raw chocolate chip cookie dough and s’mores bars dough.
It is worth noting that not all cases may be reported or tested, so the actual number of cases may be higher.
Symptoms of salmonella typically appear within six hours to six days after consumption and may include diarrhea, fever, and stomach cramps.
Most people recover without medical treatment, but certain individuals with weakened immune systems or at a higher risk may require medical attention.
To reduce the risk of salmonella, it is advisable to dispose of any affected dough and consider alternatives made with heat-treated flour and pasteurized eggs.
Quick Tips and Facts:
1. Contrary to popular belief, the main culprit for Salmonella contamination in cookie dough is not the raw eggs, but rather the raw flour. Flour can become contaminated with Salmonella during the milling process, and if the dough is consumed without baking, the bacteria remain alive and can cause illness.
2. The first documented salmonella outbreak linked to cookie dough occurred in 2009, affecting numerous states in the United States. Over 70 people were infected, leading to a large-scale recall of cookie dough products from grocery stores and a subsequent investigation into the source of contamination.
3. In 2016, General Mills issued a voluntary recall of 10 million pounds of flour due to potential Salmonella contamination. Although the recall was primarily focused on flour, it highlighted the risk of using contaminated flour in homemade cookie dough, where the flour itself is often left uncooked.
4. It is estimated that approximately 1 in 20,000 eggs are contaminated with Salmonella, making the risk relatively low. However, the potential for contamination still exists, which is why health authorities recommend cooking or baking dough containing raw eggs to kill any bacteria present.
5. While most cases of Salmonella infection from cookie dough are mild and resolve on their own, some can lead to more severe complications, especially for vulnerable populations such as young children, elderly individuals, and those with weakened immune systems. Therefore, it is generally advised to avoid consuming raw cookie dough, no matter how tempting it may be.
Salmonella Outbreak Linked To Papa Murphy’s Raw Cookie Dough
Raw cookie dough made with unpasteurized eggs or raw flour has long been known to carry a risk of bacterial contamination, including Salmonella and E. coli. Recently, the Centers for Disease Control and Prevention (CDC) has been investigating a string of salmonella infections across six states: California, Idaho, Missouri, Oregon, Utah, and Washington. In total, there have been 18 reported cases so far, with some individuals experiencing severe illness requiring medical treatment and hospitalization.
One key factor in this outbreak is a possible link to Papa Murphy’s raw chocolate chip cookie dough and s’mores bars dough. Nine out of the sick individuals reported consuming Papa Murphy’s raw cookie dough in the week before falling ill, prompting the company to temporarily halt sales of the affected dough. The CDC is currently working to identify the contaminated ingredient in the dough, and further investigations are underway.
The main points highlighted in the edited text are:
- Raw cookie dough made with unpasteurized eggs or raw flour can be contaminated with bacteria like Salmonella and E. coli.
- The CDC is investigating a salmonella outbreak across California, Idaho, Missouri, Oregon, Utah, and Washington.
- There have been 18 reported cases of salmonella infection related to this outbreak, with some individuals experiencing severe illness requiring medical treatment and hospitalization.
- Papa Murphy’s raw chocolate chip cookie dough and s’mores bars dough are under scrutiny as a possible source of the outbreak.
- Nine individuals who fell ill reported consuming Papa Murphy’s raw cookie dough, prompting the temporary halt of sales for the affected dough.
- The CDC is working to identify the contaminated ingredient in the dough.
CDC Investigating 18 Cases Of Salmonella Infections
The CDC’s investigation into the recent salmonella outbreak has revealed 18 reported cases of infection across the six states mentioned above. It’s important to note that these are only the reported cases, and the actual number of infections may be higher. Some people who contract salmonella may recover without medical care and are not officially tested for the bacteria. Therefore, it is crucial for individuals experiencing symptoms after consuming raw cookie dough to seek medical attention and report their cases to their local health authorities.
The symptoms of salmonella infection typically appear between six hours to six days after consuming the contaminated food. These symptoms may include diarrhea, fever, and stomach cramps. While most people recover without treatment after four to seven days, some individuals, particularly those with weakened immune systems, children under 5, and adults over 65, may experience more severe illness requiring medical intervention.
Temporary Halt On Sales Of Affected Dough
In response to the salmonella outbreak, Papa Murphy’s has taken immediate action by temporarily halting sales of the raw chocolate chip cookie dough and s’mores bars dough that have been linked to the reported cases. This proactive measure aims to prevent further infections and ensure the safety of customers.
Additionally, the CDC and local health authorities are working closely with the company to identify the exact source of the contamination and implement necessary preventive measures.
It is crucial for consumers to follow the CDC’s advice and dispose of any Papa Murphy’s chocolate chip cookie dough or s’mores bars dough, even if they have not experienced any illness after consumption. It is always better to err on the side of caution when it comes to potential foodborne illnesses, especially when dealing with raw ingredients.
Here are some important points to remember:
- Papa Murphy’s has temporarily halted sales of the implicated raw cookie dough and s’mores bars dough.
- The CDC and local health authorities are investigating the source of the contamination.
- Consumers are advised to dispose of any affected Papa Murphy’s products, irrespective of illness symptoms.
“Following the outbreak, Papa Murphy’s has taken immediate action to ensure customer safety.”
Symptoms And Treatment Of Salmonella Infection
Salmonella infection can cause a range of symptoms, including diarrhea, fever, and stomach cramps. These symptoms typically appear within a few days after consuming the contaminated food. While most people recover without medical treatment, it is important to monitor the severity of the symptoms and seek medical attention if they worsen or persist for more than a few days.
For individuals with weakened immune systems, children under 5, and adults over 65, salmonella infection can be more severe and may require medical treatment or even hospitalization. Timely medical intervention can help manage symptoms and prevent complications.
Key points:
- Salmonella infection can cause diarrhea, fever, and stomach cramps.
- Symptoms typically appear within a few days after consuming contaminated food.
- Monitoring of symptoms is important, and medical attention should be sought if they worsen or persist.
- Individuals with weakened immune systems, young children, and older adults are at higher risk of severe infection.
- Medical treatment or hospitalization may be necessary for these high-risk groups.
- Timely medical intervention can help manage symptoms and prevent complications.
CDC’s Advice On Disposing Of Contaminated Dough
In light of the recent salmonella outbreak, the CDC advises disposing of any Papa Murphy’s chocolate chip cookie dough or s’mores bars dough, regardless of whether individuals have experienced any symptoms after consumption. The risk of contamination is significant, and it is crucial to prevent the spread of bacteria.
It is important to note that raw cookie dough made with unpasteurized eggs or raw flour can contain bacteria such as salmonella and E. coli. To minimize the risk of infection, consumers should consider alternatives that use heat-treated flour and pasteurized eggs or opt for doughs that indicate the absence of eggs on the label. By taking these precautions, individuals can enjoy cookie dough safely while minimizing the risk of foodborne illnesses.
Frequently Asked Questions
Is it common to get salmonella from cookie dough?
Consuming raw cookie dough can indeed pose a risk of contracting bacteria such as Salmonella and E. coli if it is made with unpasteurized eggs or raw flour. It is important to always adhere to baking instructions provided in the recipe or on the package label to ensure the dough is fully cooked. In an outbreak related to Papa Murphy’s raw cookie dough, it was found that the product was responsible for causing illness in individuals, highlighting the importance of handling and properly cooking raw dough to prevent any potential health risks.
How hard is it to get salmonella from cookie dough?
Contrary to popular belief, the likelihood of contracting salmonella from cookie dough is relatively low. Though raw eggs were once considered a significant risk, recent data shows that only a minute fraction of eggs, about 1 in 20,000, are contaminated. Furthermore, this number continues to decline each year, indicating improved safety measures within the egg industry. Consequently, while it is essential to remain cautious, enjoying a small indulgence of raw cookie dough may not be as risky as previously thought.
What temperature kills salmonella in cookie dough?
To kill Salmonella in cookie dough, it is crucial to ensure that the dough is cooked at a sufficiently high temperature. Specifically, a temperature between 145 and 165 degrees F should be achieved. This temperature range effectively eliminates the bacteria, including Salmonella, ensuring the safety of consuming the cookie dough. It is important to note that cooking or storing food in temperatures within the danger zone of 40 to 140 degrees F should be avoided, as it creates favorable conditions for bacteria to multiply, potentially leading to foodborne illnesses.
How rare is salmonella from flour?
Salmonella contamination in flour is more prevalent than one might think. While we commonly associate salmonella outbreaks with raw poultry or eggs, these resilient bacteria can also thrive in dry foods like flour. This adaptability allows salmonella to tolerate various stressors and poses a risk to the safety of flour and flour-based products. Therefore, it is important to handle and cook flour properly to minimize the likelihood of contracting salmonella from this seemingly innocuous ingredient.