Never snack on raw dough: That's why
Created: 12/23/2022, 9:21 p.m
By: Helena Gries
Snacking is part of baking before Christmas.
However, eating raw dough can have health consequences.
Kassel – Especially in the period before Christmas and in winter, many kitchens become bakeries.
Stollen, cookies, gingerbread and all sorts of other delicacies are served here.
And what would baking be without snacking?
Admittedly, most people prefer to nibble on the raw cookie or cake dough before it goes into the oven or enjoy the unused dough leftovers.
However, caution is required here, because snacking on raw dough can be dangerous to your health.
pathogens and germs | diseases and symptoms |
E. coli | Intestinal infections with diarrhea and abdominal pain |
salmonella | Diarrhoea, headaches and abdominal pains, vomiting and even fever |
Study: Eating raw baking ingredients can be dangerous for your health
This is mainly due to the ingredients that are contained in the dough for baking.
In addition to flour, butter, eggs and sugar, raising agents such as yeast or baking powder are often used for the cookie dough.
However, if eaten raw, they can cause stomach problems.
The eggs in raw cookie dough can also be dangerous because they could contain salmonella, which causes diarrhea and nausea.
But another, inconspicuous baking ingredient poses an additional major health risk.
Baking cookies before Christmas is only really fun with nibbling dough.
However, eating the raw dough before baking can have devastating health consequences.
(symbol image) © Imago
Never eat raw dough: according to the study, bacteria can be contained in the flour
According to an American study published in the medical journal
The New England Journal of Medicine
, flour in raw dough in particular can cause health problems.
American scientists have therefore found out that E. coli bacteria can get into grain, for example via fertilizer or animal excretions.
also read
WhatsApp sayings for Christmas: The best greetings for the festival 2022
READ
WhatsApp greetings for Christmas: The best sayings for the 2022 festival
READ
Recognizing early cancer symptoms: which warning signs you should react to
READ
"I'm through with Baden-Württemberg": Woman moves back to Berlin after only 10 months
READ
Poison emergency call for vitamin D: Inquiries about overdose are increasing
READ
Fancy a journey of discovery?
My space
The most popular cake classics and cake dreams
View photo gallery
According to Stiftung Warentest, pathogens in flour are not uncommon.
The so-called Escherichia coli bacteria (E.Coli) feel particularly comfortable in a dry environment.
They can get into the cookie or cake batter through the flour.
When the raw dough is eaten, the bacteria are eventually ingested.
This can have the following consequences:
severe diarrhea
Vomit
stomach cramps
However, the moey's kitchen foodblog website has a trick up its sleeve on how to avoid the danger of flour when baking
can minimize.
To do this, consumers heat the required amount of flour in the microwave twice for two minutes at the highest level.
The flour should be stirred in between.
Or you can heat the flour in an ovenproof container at 120 degrees in a preheated oven for about ten to fifteen minutes.
Baked dough, on the other hand, is harmless, since salmonella and E. coli bacteria are killed from 70 degrees.
It is advisable to preheat the oven properly before baking.
According to the Federal Institute for Risk Assessment (BfR), eating cookies is already safe if the dough has been baked at these high temperatures for at least two minutes.
(Helena Gries)
