Food safety hazards associated with ready-to-bake cookie dough and its ingredients

Since baked eggs are commonly used as a raw material, biscuit dough is considered a potential carrier of Salmonella bacteria. As seen in the 2009 E. coli O157: H7 epidemic, this product is related to commercial packaged cookie dough. It is also used as a new carrier for pathogen transmission. In addition, many components of biscuit dough, such as flour, eggs, chocolate, peanut butter, are also associated with the occurrence of foodborne diseases, so biscuit dough has a risk of microorganisms relatively. Government agencies and food manufacturers have warned that biscuit doughs should not eat biscuit dough because of the potential danger, but it is reported that young people in the United States often eat cookie dough I will. This review focuses on the dangers of microorganisms and explains the latest outline of food safety risks related to ingredients of biscuit dough. In addition, this review will also explain the unique characteristics of biscuit dough and its impact on food safety.

Baking cookies is easy: mix all the ingredients with a food processor, pour cookie dough into the tray; put cookies in the oven; bake them; take out the biscuit tray from the oven and carefully pack it in a box. You and the room mate already have all the necessary main facilities, such as food processor, biscuit tray, spoon etc. Your apartment has a small oven that can hold one tray at a time. your

Since baked eggs are commonly used as a raw material, biscuit dough is considered a potential carrier of Salmonella bacteria. As seen in the 2009 E. coli O157: H7 epidemic, this product is related to commercial packaged cookie dough. It is also used as a new carrier for pathogen transmission. In addition, many components of biscuit dough, such as flour, eggs, chocolate, peanut butter, are also associated with the occurrence of foodborne diseases, so biscuit dough has a risk of microorganisms relatively. Government agencies and food manufacturers have warned that biscuit doughs should not eat biscuit dough because of the potential danger, but it is reported that young people in the United States often eat cookie dough I will. This review focuses on microbial hazards and provides an up-to-date overview of food safety risks related to biscuit dough ingredients.