Sweet but Dangerous: How Cookie Dough Became a Salmonella Risk

It’s a nostalgic treat that spans generations—licking the spoon after mixing cookie dough, sneaking a bite before the cookies go in the oven. But that innocent indulgence has a darker side. Raw cookie dough, beloved for its texture and taste, has increasingly become a vehicle for foodborne illness—particularly Salmonella. Behind the sweetness lies a risk that can land even healthy adults in the hospital, and it’s not just about the raw eggs anymore.

Why Cookie Dough Is a Risky Snack

Most people know that raw eggs carry Salmonella risk, but fewer realize that raw flour can also be contaminated. Flour is not heat-treated before reaching grocery shelves, and it’s made from grains that may come into contact with animal waste during harvesting or storage. When you combine uncooked eggs and ra