• Cuzscience@lemmy.world
    link
    fedilink
    arrow-up
    75
    ·
    1 year ago

    My wife got sick as a dog after eating chocolate chip cookie dough. She spent a whole day going between bed and the bathroom. Strangely enough, she still eats raw cookie dough. Having gone through it with her, I don’t even like the fake/safe cookie dough in ice cream.

  • Franzia@lemmy.blahaj.zone
    link
    fedilink
    arrow-up
    62
    arrow-down
    2
    ·
    1 year ago

    Looked up a recipe and it seems pretty easy to make non-raw edible cookie dough. Cook the flour in the microwave, and then substitute out the eggs with extra butter and milk.

    Life your life, OP.

  • Geek_King@lemmy.world
    link
    fedilink
    arrow-up
    29
    ·
    1 year ago

    I’ve always found the safe to eat raw cookie dough to not be very good, nothing compared with real cookie dough. But the fake stuff is all I could find that wouldn’t risk me getting ill. One day I was at a local grocery store and couldn’t find my stupid fake cookie dough, and the worker said they didn’t care it any more, but he was pretty sure Pillbury changed the recipe of their take and bake cookie dough so it can be eaten raw, or baked first.

    This proved to be true, and dangerous. It takes TOO good, it’s problematic:

    Pillsbury™ Chocolate Chip Cookie Dough Tub 76ct

      • Geek_King@lemmy.world
        link
        fedilink
        arrow-up
        8
        ·
        1 year ago

        Luckily, I only bought a tube, and thank deity I didn’t see a tube there. But I have to tell you, one full tube consumed over the course of a weekend, by me, and individual, and no one else… You reach the end of that tube and there are no lies to tell ones self “Other people helped, it wasn’t just you”. Nope, just you, you alone ate that tube.

        Just don’t buy it, it isn’t worth the cost…

    • starman2112@sh.itjust.works
      link
      fedilink
      arrow-up
      6
      ·
      1 year ago

      I thought the safe to eat cookie dough was just made with sterilized flour and pasteurized eggs. Shouldn’t it taste exactly the same?

    • isthingoneventhis@lemmy.world
      link
      fedilink
      arrow-up
      3
      ·
      1 year ago

      we found an orange tub of chocolate cookie “dough” that had to be refrigerated and it was divine. I wish I could remember the brand now :(

    • Chriszz@lemmy.world
      link
      fedilink
      arrow-up
      2
      ·
      1 year ago

      I feel like break apart cookies with safe to eat cookie dough also taste worse. As in the change to safe raw dough made the cookies taste worse

  • Altima NEO
    link
    fedilink
    English
    arrow-up
    28
    ·
    1 year ago

    Yeah there’s two issues with it. Both the raw flour and the raw egg. I’d say the raw flour is the bigger threat to your health.

    • kbotc@lemmy.world
      link
      fedilink
      English
      arrow-up
      19
      arrow-down
      1
      ·
      1 year ago

      I’m not sure that’s the case anymore. The specific salmonella that can invade chicken reproductive system is getting more prevelant.

      The estimated prevalence of Salmonella in egg white is 6.99% with a 95% confidence interval between 2.44% and 11.54%.

      https://www.fsis.usda.gov/sites/default/files/media_file/2020-07/Baseline-Raw-Liquid-Eggs_0.pdf

      Essentially, if you get an 18 pack of eggs, there’s a good chance one of the eggs has salmonella.

      • Grimy@lemmy.world
        link
        fedilink
        arrow-up
        8
        ·
        1 year ago

        The study says 34% of whole eggs tested positive for salmonella which is insane.

        The CDC says 1 on 20 000. We use raw eggs in many recipes, lots of restaurants still make home made mayo. Not to mention the thousands who eat them raw everyday in smoothies like me. I pass an 18 pack of raw eggs in a week.

        I’m guessing only certain strains of salmonella actually make you sick or the study is just shit because that’s the only way it makes sense.

      • ReluctantMuskrat@lemmy.world
        link
        fedilink
        arrow-up
        6
        ·
        1 year ago

        Hmm… my family demands I make French Silk pie for the holidays and that involves 4 raw eggs per pie. Always knew there was a risk but I’ve never had any trouble in 20 years. Wonder how long our luck will last.

      • Altima NEO
        link
        fedilink
        English
        arrow-up
        4
        ·
        1 year ago

        You get a double whammy with raw flour, as it can contain both salmonella and e.coli

      • AngryCommieKender@lemmy.world
        link
        fedilink
        arrow-up
        17
        arrow-down
        1
        ·
        1 year ago

        I hope you aren’t microwaving your floor. The magnetron shouldn’t be removed from the shielding. It would kill the bacteria, and you eventually.

  • socsa@lemmy.ml
    link
    fedilink
    arrow-up
    24
    ·
    1 year ago

    Most salmonella exposure will cause mild symptoms like a day of runny stools. If you eat raw dough with any frequency, you have almost certainly been exposed to it and experienced mild symptoms. It’s a much bigger risk for people with weak immune systems.

  • HiddenLayer5@lemmy.ml
    link
    fedilink
    English
    arrow-up
    23
    ·
    edit-2
    1 year ago

    There is a risk yes, more so than many other foods we eat, how much of a risk is impossible to generalize and depends on too many factors. Cooking significantly reduces the risk, so the safest thing is to just say you shouldn’t eat it raw because no one wants to be held responsible nor live with the guilt if you die of food poisoning from eating cookie dough at their suggestion. No one can actually prevent you from doing it, and whether you want to depends on your own assessment of the risks in any particular instance, and your risk tolerance.

    • nova_ad_vitum@lemmy.ca
      link
      fedilink
      arrow-up
      3
      ·
      1 year ago

      Where does the salmonella come from, though? Is it in the raw flour, or the raw eggs? If you know you want to eat the cookie dough , there’s no point adding eggs at all - they don’t bring any flavour. As for the flour, it doesn’t bring flavour but it’s probably important to the texture of the dough.

      So what happens if you pour the flour onto a sheet pan and bake it at 300-325F for 30 mins all by itself? Would that kill everything in there that needs killing, so you can then make cookie dough that’s safe to eat?

  • Lord_Logjam@feddit.uk
    link
    fedilink
    arrow-up
    25
    arrow-down
    2
    ·
    1 year ago

    This will massively depend on what country you’re in. It’s pretty safe to eat raw egg in a lot of places.

  • thedoodlenoodle@lemmy.sdf.org
    link
    fedilink
    arrow-up
    20
    arrow-down
    3
    ·
    1 year ago

    Just microwave or bake the flour then make cookie dough normally.

    There is a much higher risk of getting salmonella from raw flour than from raw egg, since store bought eggs are pasteurized and washed (in USA/Canada).

    • I_Fart_Glitter@lemmy.world
      link
      fedilink
      arrow-up
      6
      ·
      1 year ago

      Eggs in the shell in the US are not pasteurized unless specifically labeled, only about 3% of them, but they are washed. Any egg product out of the shell, like in a milk carton type container is pasteurized.

      • IDontHavePantsOn@lemm.ee
        link
        fedilink
        arrow-up
        4
        ·
        1 year ago

        Everywhere actually. Salmonella in the poultry business was a huge deal and now the salmonella vaccines are some of the cheapest to produce. If your chickens aren’t vaccinated you pretty much aren’t selling them to anyone anywhere. I’m too tired to elaborate, but I used to work in the industry and salmonella in poultry is pretty much a thing of the past.

        • Nefrayu@lemmy.world
          link
          fedilink
          English
          arrow-up
          1
          ·
          edit-2
          1 year ago

          Salmonella vaccination isn’t standard practice in Ireland due to low prevalence of the infection. There’s effectively no salmonella on Irish eggs for sale. As far as I understand it anyway.

  • SulaymanF@lemmy.world
    link
    fedilink
    arrow-up
    13
    arrow-down
    1
    ·
    1 year ago

    People do get salmonella from eating raw egg. Egg is often an ingredient in cookie mix, so SOME cookie dough puts you at risk, and the egg-free ones don’t. Check the label carefully.

  • redcalcium@lemmy.institute
    link
    fedilink
    arrow-up
    9
    ·
    edit-2
    1 year ago

    Just make it yourself. Lightly roast the flour to sterilize it and wash the eggs thoroughly before cracking them open to reduce the risk.

      • Pipoca@lemmy.world
        link
        fedilink
        arrow-up
        4
        ·
        1 year ago

        American eggs have a longer shelf life, but it’s because they’re refrigerated rather than left out at room temp.

        • general_kitten@sopuli.xyz
          link
          fedilink
          arrow-up
          3
          ·
          1 year ago

          if you refrigerate european eggs they can last very long also. Just anecdotal evidence but i have never encountered a rotten egg and i have cooked a lot of eggs

          • socsa@lemmy.ml
            link
            fedilink
            arrow-up
            2
            ·
            1 year ago

            The problem is then more about potentially contaminating your refrigerator where you keep various raw foods. That’s kind of the entire justification for why eggs in the US get washed.

            • general_kitten@sopuli.xyz
              link
              fedilink
              arrow-up
              1
              ·
              1 year ago

              eggs here are almost always clean already as consumers dont like to buy dirty eggs and are considered also safe enough to not contaminate any other raw food

      • ninjakitty7@kbin.social
        link
        fedilink
        arrow-up
        2
        ·
        edit-2
        1 year ago

        Yep, we refrigerate pre washed eggs here in the US. Never really had issues with shelf life, and we don’t have to wash them or handle chicken feces in the kitchen. I imagine the risk of contamination from handling unwashed eggs is probably about the same as the risk of having potentially sooner to spoil eggs in the fridge.

        • IWantToFuckSpez@kbin.social
          link
          fedilink
          arrow-up
          2
          ·
          1 year ago

          Yeah I live in the EU and never had an salmonella infection from unwashed eggs in my life and I often eat raw eggs. The chance of getting salmonella from eggs nowadays is really small since chickens are all vaccinated.