You can pretreat flour to make it safe but obviously the question is, did the cookie maker bothered. And raw eggs can be a concern, apparently 1 in 20,000 eggs contains salmonella (inside, not on the shell).
A few minutes at 70°C is enough to kill germs. The dough stays uncooked. Obviously that needs to be controlled. Somehow I doubt they stuck a thermometer in there.
You can pretreat flour to make it safe but obviously the question is, did the cookie maker bothered. And raw eggs can be a concern, apparently 1 in 20,000 eggs contains salmonella (inside, not on the shell).
A few minutes at 70°C is enough to kill germs. The dough stays uncooked. Obviously that needs to be controlled. Somehow I doubt they stuck a thermometer in there.
Yeah, the major manufacturers iradiate flour these days. It improves there shelf life and allows them to leave it in backstock a lot longer.