There’s something nostalgic about sneaking a spoonful of cookie dough straight from the mixing bowl. For many, it’s a guilty pleasure—comforting, indulgent, and seemingly harmless. But that unbaked bite can carry an invisible threat: Salmonella, a bacteria responsible for hundreds of foodborne illness outbreaks in the U.S., and one that has increasingly been tied to raw cookie dough.
While most people associate Salmonella with undercooked poultry or eggs, it’s also been found in flour and other dry ingredients—making it a stealthy contaminant in foods we wouldn’t expect. As the demand for refrigerated cookie dough and edible dough snacks grows, so does the concern.
Why Raw Dough Is Risky
- Eggs can carry the bacteria internally if laid by an infected hen.
- Flour, though dry, is often minimally processed. It can become contaminated at the farm, during transport, or in milling.
Because cookie dough isn’t meant to be cooked before eating in many popular formats today—like refrigerated snack packs or dough “bites”—people are unknowingly bypassing the kill-step that would eliminate bacteria.
Case 1: 2023 Gold Medal Flour Recall
In April 2023, General Mills recalled certain bags of Gold Medal flour after routine FDA testing detected Salmonella Infantis. At least 14 people across 12 states fell ill, with most reporting they had eaten raw dough or batter made from the contaminated flour. Three required hospitalization.
This outbreak served as a clear reminder that raw flour is not a ready-to-eat ingredient. Even dry pantry staples can carry harmful bacteria—and eating them uncooked can lead to serious illness.
Case 2: 2023 Papa Murphy’s Cookie Dough Outbreak
In May 2023, the CDC investigated a Salmonella outbreak tied to cookie dough and brownie batter sold at Papa Murphy’s take-and-bake pizza chains. At least 26 illnesses were reported across several states, including two hospitalizations.
Because customers took the raw dough home, many consumed it before baking, assuming it was safe. This case emphasized that even raw dough sold at legitimate, popular chains can carry risks if not handled—or marketed—carefully.
Who’s Most at Risk?
While anyone can contract Salmonella, these groups are especially vulnerable:
- Young children (under age 5)
- Adults over 65
- Pregnant individuals
- People with weakened immune systems
Symptoms may include diarrhea, fever, and stomach cramps, usually within 6–72 hours of exposure. Severe cases can require hospitalization or lead to long-term complications.
Why Flour Isn’t “Safe” Just Because It’s Dry
Many people assume dry goods like flour are inherently safe. But flour is a raw agricultural product—it’s not cooked or sterilized before packaging. If wheat comes into contact with animal waste or contaminated water, it can carry bacteria into your home.
Between 2016 and 2019, multiple Salmonella and E. coli outbreaks were linked to major flour brands, including General Mills, King Arthur, and Aldi.
How to Enjoy Cookie Dough Safely
You don’t have to give up cookie dough entirely. Here’s how to protect yourself:
- Buy heat-treated dough labeled “safe to eat raw”
- Make it at home using pasteurized eggs and baked flour
- Avoid traditional raw dough, even from restaurants or chains
- Wash hands and surfaces after handling flour or eggs
- Keep kids from licking the spoon—even small amounts can be risky
Legal Action and Accountability
Companies that sell contaminated products are legally responsible for the harm they cause. Food safety law firms like Ron Simon & Associates help victims of foodborne illness file claims for medical bills, lost wages, and long-term complications.
Legal cases tied to cookie dough have helped drive change across the industry—encouraging manufacturers to use safer ingredients and improving transparency in labeling and food safety messaging.
The Rise of Edible Dough Brands
In response to growing awareness, many companies now sell “edible cookie dough” made with heat-treated ingredients. Popular brands like Edoughble, Doughp, and Nestlé’s edible line are safer alternatives for consumers who want to indulge without the risk.
Still, many classic brands and restaurant chains continue to sell traditional raw dough. The danger lies in the assumption that dough is safe unless stated otherwise—which is rarely the case.
Final Thoughts: The Sweet Bite That Bites Back
Cookie dough might seem harmless, but if it contains raw flour or eggs, it could make you very sick. With multiple outbreaks tied to both ingredients in recent years, it’s clear that “just one bite” can carry unexpected consequences.
So whether you’re baking at home, buying from a pizza place, or sneaking a spoonful from the fridge, take a moment to check what’s in your dough—and whether it’s meant to be eaten raw.
Because in the world of food safety, it’s not just what tastes good. It’s what’s safe.
