TORONTO - Generations of neophyte bakers have shrugged off parental warnings about how eating chunks of raw cookie dough could make them sick to their stomachs.
Now, researchers who investigated a 2009 outbreak of foodborne illness in the United States are providing extra backup to mom and dad.
"My recommendation, the general recommendation, is that you should not consume raw cookie dough, regardless of who makes it, whether it's made at home or as a commercial product," Dr. Karen Neil, a medical epidemiologist at the Centers for Disease Control and Prevention, said in an interview from Atlanta.
"That is the safest thing to avoid illness."
For years, concerns about raw dough have centred on the idea that raw eggs could contain bacteria such as salmonella. In this case, though, investigators were looking into a different bacteria