Salmonella in raw eggs and E. coli in raw flour make dough and batter dangerous to eat. Pillsbury is hoping it has a solution with a new “safe-to-eat cookie dough” product that uses heat-treated flour and pasteurized eggs.
Ten years ago, after the first major E. coli outbreak linked to pre-packaged raw cookie dough, experts began recommending that manufacturers of use heat-treated ingredients to make their products safer. But as a string of recent recalls said outbreaks show, most manufacturers did not heed that advice.
Since January 2018, 14 recalls have been issued for flour potentially contaminated with E. coli and four recalls have been issued for flour potentially recalled for Salmonella. Some of those recalls were issued in conjunction with a multistate E. coli outbreak announced 10 months ago by the Centers for Disease Control and Prevention (CDC).
That E. coli outbreak linked to flour produced by ADM Milling and used in Pillsbury Best Bread Flour, King Arthur flour, ALDI Baker’s Corner flour, and Brand Castle cookie and brownie mixes ended in July 2019 after sickening 21 people in nine states. Three people were hospitalized.
E. coli Symptoms
Symptoms of an E. coli infection usually develop within three days of exposure and include abdominal cramps and diarrhea that is sometimes bloody. If you have been sickened by contaminated flour and would like a consultation with an experienced E coli lawyer, please call us at 1(888) 377-8900, send a text to 612-261-0856 or use the form below.