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Jul 25, 2012 06:55 PM

Has anyone you know ever actually gotten sick from eating raw cookie dough? [moved from Home Cooking]

I'm just curious because multiple friends & I have had this discussion. Now, it can't be "oh, I ate the entire thing and got sick" or "yeah, but I ate chicken salad that sat out earlier" or something, I mean real, food poisoning that more than likely couldn't have happened from any other source.

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  1. I have never gotten sick from eating raw cookie dough and I don't know anyone who has. I ALWAYS eat raw cookie dough. I also like to lick the beaters and spoons when I make cakes and brownies. I just can't stop myself!

    1 Reply
    1. re: Saluti

      Eating some of the raw batter and dough is part of the home baking experience! Can't say it's ever made me (or anyone I know) sick.

    2. Nope. I mean, it's basically impossible for the layperson to source minor gastrointestinal distress. But no, no major illness.

      2 Replies
      1. re: eight_inch_pestle

        Really? A reasonably intelligent and educated person can't sometimes figure it out?

        1. re: sandylc

          Since food poisoning can take weeks (yes, weeks) to manifest, no person, regardless of their intelligence, can ever be certain of the food that caused their distress. Certainty requires multiple people to become ill around the same time, all of whom consumed the same food item.

      2. The statistics for getting salmonella from raw egg are something like 1 in 20,000 or 30,000 or something. How many cookies are you eating raw? LOL

        13 Replies
        1. re: sedimental

          Hmm, I guess I'm getting up there in amount of cookies.. ;)

          1. re: rhumphrey205

            I know! It might not be so freakin' funny! :)

          2. re: sedimental

            3 things kill salmonella in you kitchen. Heat, acid, and sugar. There is enough sugar in cookie dough to kill salmonella.

            1. re: Brandon Nelson

              "3 things kill salmonella in you kitchen. Heat, acid, and sugar. There is enough sugar in cookie dough to kill salmonella."

              Do you have a link to support the "sugar kills salmonella" claim? Thats definitely a new one to me and Id like to read more about it if its the case.

              As to the OP's question, no I don't, because the odds of getting salmonella from raw eggs is tiny.

              1. re: twyst

                read away.

                However, the heat, acid, and sugar rule doesn't apply to RAW dough...hence the word heat.

                1. re: HillJ

                  I read that as heat, acid or high sugar. Doesn't mention high sugar in the presence of high heat.

                  1. re: sbp

                    Raw dough, which we obviously know is not heated, is what I was referring to. The CDC ref's the presence of salmonella once cooked.

                  2. re: HillJ

                    That link mentions that high sugar levels in general prevent bacteria in general from growing. It makes no mention of sugar's effect on salmonella specifically, makes no mention of how high the sugar level must be to stop bacterial reproduction, and makes no mention of the effect of sugar on a preexisting bacterial presence that already has the critical number of bacteria needed to cause infection. Not all bacteria respond the same way to the same conditions.

                    Frankly, sugar is probably not the answer here. It may prevent some bacteria from growing, but it probably won't prevent an already dangerous bacterial load from causing illness. Worse, there are various documented cases of salmonella specifically surviving well in a fairly highly sugared environment - the peanut butter outbreak just a couple years is one example. And then there is this:

                    The bigger factors in raw cookie dough are the incidence of contamination in eggs and factors in how the eggs and dough are stored (mainly temperature and time) which can keep contamination from turning into infection.

                    Like many commonly held food 'no nos,' eating raw cookie dough doesn't strike me as highly dangerous. Incidence of contamination is low (probably somewhere between 1 in 6,000 and 1 in 20,000 per egg) and even then not all cases of contamination will turn into illness if the eggs and dough are refrigerated promptly and well and subsequently eaten by people with intact immune systems. I could think of many things more dangerous for the average person to do that no one really freaks out about.

                    But the simple fact that the few people here have never gotten sick and that sugar is bacteriostatic as a general kinda thing doesn't exactly mean there is no danger at all.

                    1. re: cowboyardee

                      All helpful to those of us reading along, cowboyardee. I'm impressed you read thru so much of the material. I was only referring to heat, not sugar. Raw dough is not heated and sugars are in raw dough.

                      I've eaten plenty of raw foods in my day to no ill effects but I believe people should decide that for themselves.

                      scroll down to More Prevention where cookie dough is included

                      1. re: cowboyardee

                        I could think of many things more dangerous for the average person to do that no one really freaks out about.

                        Word. Fear of raw cookie dough is one of the most tragic and ridiculous phobias ever propagated, IMO. Right up there with the one about stuff made with (jarred) mayo.

                2. re: sedimental

                  I just cooked a egg and i dont think it was fully cooked could I have salmanella?

                    1. re: Arianajones70897089

                      Probably not. Just listen to your body. If you, or anyone reading this reply and has eaten runny eggs (which I prefer and have NEVER gotten sick), just make an appointment with your PCP. People need to freaking lighten up and live a little!

                    1. All my life I have always eaten cookie dough, cake batter, brownie batter, muffin batter, name it! Never had a problem here although I probably just jinxed myself to be that 1/30,000! ;)

                      1 Reply
                      1. re: junglekitte

                        There is another! I thought it was just me who loves raw batter although I add almost any dough to that mix as well. My friends think I'm weird but once something has been baked I lose interest. I'm convinced I'm immune to getting sick from it given I started with pastry scraps as a toddler.