5 Responses to “The Microbiology of Raw Cookie Dough”

  1. Nick M says:

    Is there a way to pasteurised a home made cookie dough, via sous vide, by holding it at a low temperature enough for it not to lose it’s gooey texture?

  2. Ann says:

    If a pasteurised egg product –such as EggBeaters—is used in making home cookie dough, it can virtually eliminate the risk of salmonella and e-coli.

  3. Tom M. says:

    If the coldest part of the cookie dough is held at 144F for 15 minutes Salmonella are reduced by 6.5D. This is a reduction by 99.9999684%

    The same 6.5D reduction can be achieved by holding the (coldest) part of the dough 160F for less than a minute. This will effectively pasteurise the dough without the flour starch cooking (gelatinizing).

    More information at the USDA Food Safety and Inspection Service’s web-site http://www.fsis.usda.gov/

  4. Shelly J. says:

    Scott or his editor might want to take a closer look at the language in this post – I think you mean “secrete” and not “secret” in the first two bullet points.

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