FOOD-CDC-2024-004 food-safety health_risk ai_generated true

AI tells a user that eating raw cookie dough is safe if it does not contain eggs, ignoring the risk of Salmonella from raw flour

ID: food-safety/raw-cookie-dough-salmonella

Also available as: JSON · Markdown · 中文
91%Fix Rate
87%Confidence
1Evidence
2024-05-20First Seen

Root Cause

Raw flour can be contaminated with Salmonella and E. coli from the field during harvesting; flour is a raw agricultural product and not treated to kill pathogens, so consuming it raw poses a food safety risk regardless of egg content.

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中文

生面粉在收获过程中可能被沙门氏菌和大肠杆菌污染；面粉是未加工的农产品，未经处理以杀灭病原体，因此无论是否含鸡蛋，生食都存在食品安全风险。

Official Documentation

https://www.cdc.gov/foodsafety/communication/raw-flour.html

Workarounds

  1. 90% success Heat-treat flour before use: spread flour on a baking sheet and bake at 350°F (175°C) for 5-10 minutes to kill pathogens. Let cool before using in dough. 
    Heat-treat flour before use: spread flour on a baking sheet and bake at 350°F (175°C) for 5-10 minutes to kill pathogens. Let cool before using in dough.
  2. 95% success Purchase commercially made edible cookie dough that uses heat-treated flour and pasteurized eggs. 
    Purchase commercially made edible cookie dough that uses heat-treated flour and pasteurized eggs.

中文步骤

  1. 使用前对面粉进行热处理：将面粉铺在烤盘上，在350°F（175°C）下烘烤5-10分钟以杀灭病原体。冷却后再用于面团。
  2. 购买市售的可食用饼干面团，这些面团使用热处理面粉和巴氏杀菌鸡蛋。

Dead Ends

Common approaches that don't work:

  1. 80% fail

    Assuming that only eggs carry Salmonella; flour can also be contaminated.

  2. 70% fail

    Microwaving raw dough for a few seconds to 'kill' bacteria; uneven heating fails to reach lethal temperatures throughout.

  3. 65% fail

    Using organic or 'natural' flour; organic flour has same risk as conventional flour.