Salmonella Outbreak Linked to Raw Cookie Dough From Papa Murphy’s
People in six states have become ill
The Centers for Disease Control and Prevention announced an outbreak of salmonella linked to Papa Murphy’s raw cookie dough products. At least 18 people in California, Idaho, Missouri, Oregon, Utah, and Washington have become ill with salmonella, and two have been hospitalized.
The products (shown at top) are Papa Murphy’s Take ‘n’ Bake raw Chocolate Chip Cookie Dough and S’mores Bars (which contain the chocolate chip cookie dough). The CDC says to not consume either product and instead throw them away.
How to Stay Safe
It’s not clear which ingredient in the cookie dough is the source of the salmonella. One possibility could be contaminated uncooked flour, says James E. Rogers, PhD, director of food safety and testing at Consumer Reports. That’s because wheat grown in the fields is susceptible to bird and other animal droppings and can become tainted with bacteria, including salmonella. The milling process that turns wheat into flour doesn’t kill the pathogens, Rogers says. Raw eggs are another potential source of salmonella.
“As this outbreak shows, eating raw dough and batter increases your risk of getting a foodborne illness,” Rogers says. “Cookies, cakes, and other foods made with flour and eggs need to be properly cooked to be safe.”
Regardless of what has contaminated the cookie dough products, Rogers says, salmonella is easily spread, so if you have recalled Papa Murphy’s products in your refrigerator or freezer, wash any surface that the dough has come into contact with—including your hands, refrigerator shelves, countertops, cutting boards, plates, and other utensils—with warm, soapy water.
Consumers with questions can learn more from the papamurphys.com product information page or by contacting the company.
