Cookies are irresistible, and for many, raw cookie dough takes temptation to the next level. We've seen a surge in popularity, from U.S. brands selling raw cookie dough bars to New York restaurants specializing in the uncooked treat. But what seems like harmless fun poses real health risks, as warned by the Centers for Disease Control and Prevention (CDC), the leading U.S. public health agency.
Raw cookie dough can lead to serious infections—even without eggs, which carry a salmonella risk from shells. Salmonella affects 1.5 million Americans yearly, causing 450 deaths (Mashable).
Health authorities emphasize that raw flour often harbors E. coli bacteria, triggering gastroenteritis, urinary tract infections, or even meningitis. Store-bought cookie dough in ice creams (not yet common in France) undergoes heat treatment to eliminate these pathogens. The takeaway? Skip tasting cake batters or licking spoons, especially during holiday baking. Cooked desserts taste better and keep you safe.
