# 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`
- **Domain:** food-safety
- **Category:** health_risk
- **Error Code:** `FOOD-CDC-2024-004`
- **Verification:** ai_generated
- **Fix Rate:** 91%

## 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.

## Workarounds

1. **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.** (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.
   ```
2. **Purchase commercially made edible cookie dough that uses heat-treated flour and pasteurized eggs.** (95% success)
   ```
   Purchase commercially made edible cookie dough that uses heat-treated flour and pasteurized eggs.
   ```

## Dead Ends

- **** — Assuming that only eggs carry Salmonella; flour can also be contaminated. (80% fail)
- **** — Microwaving raw dough for a few seconds to 'kill' bacteria; uneven heating fails to reach lethal temperatures throughout. (70% fail)
- **** — Using organic or 'natural' flour; organic flour has same risk as conventional flour. (65% fail)