Eating raw cake or cookie batter
I've never gotten sick from it. I always thought it was because of the risk of salmonella from raw eggs, however some people eat raw eggs on purpose (gross). Today I made an angel food cake, just from a mix, and all it requires is water, no eggs or oil etc added to the mix. It says right on the box "do not eat raw cake batter" Surprised me since there are no eggs added. I don't get it. Anyone know why? |
|
|
| The Microbiology of Raw Cookie Dough By Scott on December 11, 2012 In May 2009, an outbreak of foodborne illness sickened at least 80 people across 30 states; it put 35 people in the hospital. The source of that outbreak was raw, store-bought cookie dough. To better understand the risk of getting sick from undercooked foods, it’s important to know a little about the mechanics of foodborne illnesses. They almost always fall into one of three categories: The first category is a non-invasive infection. This is when pathogens from the food get into your gut and continue living there, but without penetrating the lining. Tapeworms are typically non-invasive, as are certain kinds of bacteria, which may nevertheless secrete toxins that make you ill. The second variety of foodborne illness is an invasive infection. This occurs when pathogens migrate from the gut into the blood or other organs where they can wreak havoc and secrete toxins. Some delightful examples include the parasitic trichinella worm and many strains of bacteria including Salmonella enterica and Escherichia coli. The third category is food poisoning. People sometimes apply this term broadly to any kind of foodborne illness, but food poisoning actually refers specifically to the poisoning of the body by toxins that bacteria have released inside the food before you eat it. Because these toxins are already present before you start cooking, food poisoning typically sets in quickly following a contaminated meal, whereas foodborne infections take a bit of time for bacteria to reproduce inside your body. Botulism, the biggest fear of home-canners everywhere, is one well-known example of food poisoning. E. coli, the invasive infection responsible for the May 2009 outbreak, lives in the intestinal tracts of humans and other warm-blooded animals. Like other bacteria, E. coli are tiny, being about one-thousandth of a millimeter across and only two to three times that in length. It would take 1.5 trillion of these germs to balance a small paperclip. But what E. coli lacks in size, it makes up for in notoriety. Most E. coli strains are harmless, but one in particular, E. coli O157:H7, has become infamous for its role in foodborne outbreaks, including contaminated milk, ground beef, spinach, and alfalfa. Another common source of invasive infection is salmonella, which, although it wasn’t to blame in the 2009 cookie-dough outbreak, really is as dangerous as most people imagine. But here, too, confusion reigns over the true source of contamination. Salmonella bacteria do not live in chicken meat (muscle tissue), the source most commonly fingered as the culprit. Instead, the bacteria normally live in the intestinal tracts and feces of chickens and can contaminate the meat during slaughter and processing (except S. enterica, which can infect hen ovaries and contaminate intact eggs regardless of fecal contact). The poultry industry has made enormous strides in containing contamination, and chickens are far from alone in spreading the disease. In 2008, for instance, U.S. investigators traced a major outbreak of salmonella to tainted peanut butter and other peanut-containing foods. Certain brands of raw cookie dough, which are labeled for raw consumption, such as cookie dough chunks in store-bought ice creams, are safe to eat raw. But even when safe handling practices are followed, eating homemade raw cookie dough, or store-bought cookie dough that is intended to be baked, will always carry some risk. If you want to avoid a stomach ache—or worse—muster all your willpower… and wait for those cookies to emerge from the oven. |
I know my mom used to yell at my brother and I when we were kids if we tried to get into the raw cookie dough that we would get worms  .......not sure if it is true or not but I still sneak the occasional raw dough and have not had any issues. |
| It's the risk of salmonella from the eggs. Don't know why the angel food cake mix would say don't eat this raw, unless the mix has powdered egg in it. I've lived to age 55 eating raw cookie dough and cake batter. |
Blueshire wrote: I know my mom used to yell at my brother and I when we were kids if we tried to get into the raw cookie dough that we would get worms .......not sure if it is true or not but I still sneak the occasional raw dough and have not had any issues.My Mom said the same thing and backed up her logic saying it's better to eat a cooked worm that was baked into cookies than an alive raw worm in the batter. I'm thinking any worm, raw or baked is a bad thing-LOL One reason why I don't buy flour in Arva anymore- their flour is full of larva and moths. YUCK! |
| I never cared... I just ate it. Those were the days............. |
| Were the days?? Good for you! I'm still guilty. I much prefer raw choc chip dough to the baked cookie. Good point about grain weevils in the flour but not likely to cause "worms" since people regularly eat grubs. ick. Probably more likely to get worms from doggie kisses especially if they've been eating.....well you know. double ick. I think the angel food cake mix was just covering their tails....what are they going to say, OK to eat the raw batter? |
| read - - - The Microbiology of Raw Cookie Dough - - -posted by guest I was always yelled at eating this, but never got sick. I was told you got sick from the chicken feces on the outside of the eggs (E-coli). I would never eat premade (I couldn't verify the quality control), but I know I washed my eggs first, so assumed it was safe if I made it. What guest taught me was some of the harmful bacteria is in the female organs of the chicken, and end up inside the egg (I can't wash that). I read it as 999 spoonfuls are safe, and 1 is not. If you get the bad spoonful at spoon 467, you won't finish your other 532 spoonfuls. Not the kind of odds I will take with my baby (so she can't share my cookie dough), and I can't leave her by herself (so it is adoption or give up cookie dough . . . hmmm . . . they aren't that bad after cooking...................) Thank you guest. |
| I've read the Raw Cookie Dough above. I'll probably continue to snack on it as I bake. Some things will not change. If I had kid, no I would not do such or allow them to do such. If you read I went due to E. coli at least you will know why. |
| I used to love to lick the little portable electric mixer beaters my mom would give to me on occasion when she'd be mixing a cake batter. Thanks for the memory and the smile. |
| I still eat cookie & cake batter. Love it. When my siblings and I were younger, we'd walk to the corner store & buy a bag of chocolate chips, make the cookie batter and just eat the whole thing. If we couldn't finish it, we'd freeze it and come back to it later. Hell, I still do that nowadays. And if you think eating cookie dough is bad, wait till you here what we used to do years ago. Up until the mid '80s, my uncle was a butcher. We got all of our meat thru him. Whenever my mom was making meatballs or a meatloaf, she always had us taste the raw mixture before she formed it into the balls or loaf. The mixture included raw eggs AND raw ground beef. DELICIOUS!! She stopped that when my uncle retired and she had to get her meat from the store. She didn't trust anyone else's meat to be eaten raw. I miss the raw meatball/loaf mix. SO good!! BTW, we never got sick from eating either raw cookie dough or raw meatball/loaf mix. |
| OH MY GAWD... raw meatloaf?? cookie dough is soooo different. Some foods are IMPOSSIBLE to resist ...I've never heard of raw meatloaf on that list  |
| Well that's basically all steak tartare is... raw beef and raw egg... gross... but must taste good to enough people.... |
| I've had raw beef sliced paper thin (carpaccio????) and it was delicious. Had it only once from a very upscale restaurant so I wasn't worried about e.coli or any yukky stuff. That was 20 years ago though. Don't know if I'd do that now. |
LOL - I did the raw meatloaf tasting too! I know it's a risk, but I think it tastes good. I like all my meat rare anyway, so it's not that far of a stretch. (But I hate sushi - fish must be cooked!). And Todd made chocolate chip cookie dough yesterday, and we both sampled it before he made it into bars. BUT - we do have our own chickens and our own eggs  |
| To be clear, the meatball/loaf mix had more than just raw ground beef and raw eggs in it. It also had wet bread, bread crumbs, garlic, basil, parsley, parmesean or romano cheese, salt, & pepper. Awesome! And we still eat raw stuffing. There's nothing in that that can hurt you. Raw stuffing is really good, too. |
| Raw stuffing is the best. Stuffing, celery, onions and a lot of butter. What could be bad about that? |
Paula O. wrote: Raw stuffing is the best. Stuffing, celery, onions and a lot of butter. What could be bad about that? If you like raisins, try throwing a few of them into your stuffing. Good stuff. Makes the raw stuffing (and cooked stuffing) even better. |
Didn't find exactly what you're looking for? Search again here:
Custom Search
|
|
| |
|
|
|
|
|