The holiday season often brings with it freshly baked cookies and cakes. However, amid the festive fun, it’s crucial to prioritize food safety in the kitchen to avoid potential hazards associated with raw dough. 

The U.S. Food and Drug Administration and the Centers for Disease Control and Prevention offer essential guidelines to ensure a safe and enjoyable baking experience.

One primary danger lies in the temptation to taste or eat raw (unbaked) dough or batter. Raw flour can harbor harmful bacteria like E. coli and Salmonella, which can cause foodborne illness. It’s important to resist the urge to sample uncooked

Continue Reading No spoon licking this holiday season: Baking safety tips

A six-state outbreak of Salmonella linked to raw cookie dough from Papa Murphy’s restaurants has been declared over by the Centers for Disease Control and Prevention.

The CDC reports that 26 people were confirmed as part of the outbreak, with four of them requiring hospitalization. No deaths were reported. The sick people lived in California, Idaho, Missouri, Oregon, Washington and Utah.

Traceback work by the CDC and the Food and Drug Administration found that most of the outbreak patients reported eating raw cookie dough from the restaurants.

Labels from implicated products provided by FDA.

“Of the 22 people interviewed, 17

Continue Reading CDC says cookie dough outbreak is over

The FDA is working on tracing the source of a Salmonella Entertidis outbreak linked to cookie dough from Papa Murphy’s pizza restaurants. It has not been reported if the cookie dough is made at individual restaurants or bought from a third-party supplier.

The announcement of the outbreak on May 23 revealed that at least 18 people across six states have been infected. The Food and Drug Administration is working with the Centers for Disease Control and Prevention, as well as state and local health departments, on the outbreak investigation.

Sample collection and analysis has been initiated by the FDA, but

Continue Reading Public health officials continue to investigate multiple foodborne illness outbreaks

Federal officials as well as officials in Oregon and Washington are investigating Salmonella illnesses linked to Papa Murphy’s raw cookie dough products.

“Cookie Dough has been an ongoing Salmonella risk to consumers,” said William Marler, food safety attorney and publisher of Food Safety News.  “However, in recent years the suspected contaminated ingredient has turned from eggs to flour, which to most consumers is both unsettling and unusual.”

Washington officials were first to report the outbreak with the Oregon officials soon joining the investigation because of cases in their state. The U.S. Centers for Disease Control and Prevention are assisting with the investigation.

Continue Reading Papa Murphy’s raw cookie dough linked to Salmonella outbreak in 6 states

With another flour-related foodborne illness outbreak brewing – this time Salmonella – a bit(e) of history might be on the menu. Here is the latest one:

As of March 30, 2023, 12 people infected with the outbreak strain of Salmonella have been reported from 11 states – California, Oregon, Nebraska, Minnesota, Iowa, Missouri, Illinois, Tennessee, Ohio, Virginia and New York. Illnesses started on dates ranging from Dec. 6, 2022, to Feb. 13, 2023. Sick people range in age from 12 to 81 years, with a median age of 64, and 92 percent are female. Of 10 people with race or

Continue Reading Publisher’s Platform: A history of flour outbreaks in recent years

Baking is a great family activity for all ages during the holidays. And with the allure of the sweet aromas, it’s easy to be tempted to taste a bite before the cookies, brownies, cakes or bread have been cooked.

Just last year E. coli illnesses were linked to the consumption of raw cake batter. 16 people were infected with E. coli O121 in 12 states. One of those 16 was an 11-year-old girl in Utah, named Harlee.

According to the CDC, in July 2021, Harlee began to experience stomach pain and as the weekend went on, Harlee’s symptoms worsened, and

Continue Reading Sneaking a taste isn’t worth the risk

Nestlé USA is recalling certain Edible Chocolate Chip Cookie Dough tubs from NESTLÉ® TOLL HOUSE® because of the potential presence of soft plastic film.

According to the announcement published by the Food and Drug Administration, the company took this action after consumers contacted Nestlé USA about this issue.

The recall is isolated to three batches of Edible Chocolate Chip Cookie Dough tubs from NESTLÉ® TOLL HOUSE® that were produced Aug. 1-3, 2022. These products were distributed to retailers nationwide.

There is concern that consumers may have frozen the dough for future use because of its long shelf life when frozen.

Continue Reading Nestlé edible cookie dough recalled after consumers find plastic film in product

Nestlé USA is recalling ready-to-bake refrigerated NESTLÉ Toll House stuffed chocolate chip cookie dough with fudge filling products because of the potential presence of white plastic pieces.

The products were produced between June and September this year and distributed in the continental United States and Puerto Rico.

NESTLÉ® TOLL HOUSE® STUFFED Chocolate Chip Cookie Dough with Fudge Filling UPC Code 050000429912 ( (back of packaging)

As of the posting of this recall, no illnesses or injuries have been reported.

Consumers who may have purchased the recalled product should not prepare or consume the product and should return the product to

Continue Reading Nestlé Toll House cookie dough recalled over plastic in product


“In the United States, Escherichia coli O157:H7 causes ≈73,000 infections and 60 deaths annually (1). Infection progresses to hemolytic uremic syndrome (HUS) in 2% to 15% of cases (2).”

In France, STEC surveillance is based only on HUS in children younger than 15, so it only catches the most severe cases of E. coli infection – LINK

According to Sante Publique reports, as of 04/25/2022, 55 confirmed cases have been identified, of which 53 are linked to STEC O26 strains, and 2 to STEC O103 strains. Earlier reports on 04/13/2022, indicated that another 26 other cases
Continue Reading Publisher’s Platform: Frozen pizzas from the Nestlé Buitoni brand Fraîch’Up likely have sickened several hundred

A German risk assessment agency has issued an opinion after STEC was frequently found in flour samples.

Shiga toxin-producing E. coli (STEC) was detected in multiple flour samples (wheat, spelt and rye) from mills during routine food monitoring in Germany in 2018.

The Federal Ministry of Food and Agriculture (BMEL) asked the German Federal Institute for Risk Assessment (BfR) to assess the sources, risk and prevention of STEC in flour.

Fifty STEC-positive samples were detected in 328 wheat, spelt and rye flour samples analyzed in 2018 as part of the Federal Monitoring Plan. A product recall in November 2019
Continue Reading BfR addresses risk of E. coli in flour