FDA Doesn’t Want You To Eat Cookie Dough, But Not Because Of Raw Eggs

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Eric Lieberman Deputy Editor
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The U.S. Food and Drug Administration (FDA) is reviving an old warning for Americans: Do not eat raw cookie dough.

In a blog post published June 28, the FDA stressed that uncooked cookie batter, even the new pseudo eggless variety, can make you ill. The danger of raw eggs carrying Salmonella is well known, but the FDA is now warning flour is another culprit of bacterial stomach infections. “Dozens of people across the country have been sickened by a strain of bacteria called Shiga toxin-producing E. coli” that has been found in flour, the post reads.

The FDA conducted an investigation and found that the flour was produced in a General Mills factory in Kansas City, Mo. General Mills underwent a voluntary recall of 10 million pounds of flour as a result of the probe.

The infections and their symptoms have a varying affect on people; some are stricken with bouts of sanguinary diarrhea and intense stomach pain, while others are not as lucky and could fall victim to kidney failure or even death.

The FDA and the Centers for Disease Control and Prevention offer several tips on how to avoid getting sick, like simply baking dough before eating it and washing hands, surfaces and utensils consistently during the cooking process.

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