Trust me we've all done it. It's delicious and it's sugary and chewy and chocolaty and oh so satisfying. It could come with a cost though. It can kill you. The cookie dough you're shoveling into the the talking part of your face has raw eggs in it. Salmonella is a real risk that we are all willing to take for the fat filled goodness of a squeeze from that plastic wrapper. But the rest of the nasty's in uncooked food can kill you!

"One of the big dangers is E. Coli. E. Coli isn't in the eggs, it's in the flour. Vice did a report on what happened to a Las Vegas woman named Linda Rivera. In 2009, Nestle issued a recall for 3.6 million packages of Toll House cookie dough, but Rivera hadn't yet found out about it when she took a few bites and became extremely ill. Doctors initially cleared the bacteria from her system, but E. Coli wreaks havoc on your organs. She died several years later from related complications." --

Nestle was even contacted by the originator of this inquiry and here's what the cookie dough manufacturer had to say:

"We take a very conservative approach to food handling and absolutely do NOT recommend consuming any raw product that is intended to be cooked... Just as the dough that is made and baked in your home could potentially have pathogens, so is the case with our refrigerated cookie dough. Although the egg that is used in our cookie dough is pasteurized and should not contain any pathogens, theoretically, other ingredients could." --

Amanda Trotter

Now this is what I've been wondering. Cookie dough ice cream... Is it manufactured any differently. Answer is... No. Same stuff. Pasteurized eggs, and no mention of any processing done on the flour to remove the danger of E.Coli. Which one might wonder, if mixed with the ice cream mix and then frozen, does the temperatures kill the bacteria or preserve it? That would be a NO. was wondering the same thing.

[Via: Distractify / Vice ]