Editor’s note: The Centers for Disease Control and Prevention originally published this article on Nov. 22.
For many people, the holiday season is the perfect time to spend time together in the kitchen and share delicious baked foods and desserts. Follow these safety tips to help you and your loved ones stay healthy when handling raw dough.
When you prepare homemade cookie dough, cake mixes, or even bread, you may be tempted to taste a bite before it is fully cooked. But steer clear of this temptation — eating or tasting unbaked products that are intended to be cooked, such as dough or batter, can make you sick.Children can get sick from handling or eating raw dough used for crafts or play clay, too.
Raw dough can contain bacteria that cause disease.
Flour is typically a raw agricultural product. This means it hasn’t been treated to kill germs like E. coli. Harmful germs can contaminate grain while it’s still in the field or at other steps as flour is produced. The bacteria are killed when food made with flour is cooked. This is why you should never taste or eat raw dough or batter — whether made from recalled flour or any other flour.
This year an outbreak of E. coli infections linked to raw flour made 63 people sick. Flour products have long shelf lives and recalled products could be in people’s homes for a long time. If you have any recalled flour products in your home, throw them away.
In addition, raw eggs that are used to make raw dough or batter can contain a germ called Salmonella that can make you sick if the eggs are not fully cooked. Eggs are safe to eat when cooked and handled properly.
Follow safe food handling practices when you are baking and cooking with flour and other raw ingredients:
Is recalled flour in your kitchen?
Earlier this year, a large outbreak of E. coli infections made people sick in 24 states. Disease detectives linked the illnesses to flour sold under several brand names, including Gold Medal, Gold Medal Wondra and Signature Kitchens.
This flour, and baking mixes and other foods containing this flour, were recalled. Check your pantry and throw away any recalled products.
If you stored flour in a container and no longer have the package, throw out the flour to be safe. Make sure that you clean your container with soap and hot water before using it again.
Pay close attention to any symptoms
The symptoms of E. coli infections vary for each person but often include severe stomach cramps, diarrhea that is often bloody, and vomiting.
People usually get sick three to four days after swallowing the germ. Most people recover within a week. However, some people develop a serious type of kidney failure called hemolytic uremic syndrome (HUS).
The symptoms of Salmonella infections typically appear six to 48 hours after eating a contaminated food, though this period is sometimes longer.
Symptoms typically include diarrhea, fever, and abdominal cramps. In most cases, illness lasts 4 to 7 days and people recover without antibiotics. Illness from Salmonella bacteria can be serious and is more dangerous for older adults, infants, and people with weakened immune systems.
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