Saturday, December 2, 2017

Say No to Raw Dough

"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 Escherichia coli (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. In 2016, an outbreak of E. coli infections linked to raw flour made 63 people sick. Flour products have long shelf lives and 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 eaten raw or lightly cooked. Eggs are safe to eat when cooked and handled properly..."
Raw dough

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