Cookie Dough Recall
CNN reports that Nestle’s Toll House cookie dough recalled, linked to E. coli
WASHINGTON (CNN) — Two federal agencies warned consumers Friday not to eat raw Nestle Toll House refrigerated cookie dough.
The company said it is recalling an estimated 300,000 cases of the dough as a precaution after reports of food-borne illness in 28 states.
There are concerns that the premade dough may be contaminated with the bacterium E. coli 0157:H7, which causes abdominal cramping, vomiting and diarrhea, the Food and Drug Administration and the Centers for Disease Control and Prevention said. Young children and the elderly can suffer more serious symptoms.
Nestle issued a statement saying, “While the E. coli strain implicated in this investigation has not been detected in our product, the health and safety of our consumers is paramount, so we are initiating this voluntary recall.”
According to Nestle spokeswoman Laurie MacDonald, raw dough was one of the things the sick people reported eating.
Apparently it is this single product, which is overpriced and not all that good anyway. Get a grip and make them from scratch, because there aren’t near enough chips and they don’t use real ingredients like butter.
10 comments
…I read this recall notice earlier today and thought “Wait!? E. coli??!” My momma was a bad person just like most other momma’s of our era were when it came to eating raw chocolate chip cookie dough (were she still alive, I’m sure she would blame this particular parenting failure on Grandma…and she would be right). The odd thing, though, behind this recall with regard to that whole “don’t eat the cookie dough” prohibition , either back in the day or now, was that the issue has traditionally been a concern about salmonella bacteria from the raw eggs, not from E. Coli of any strain…
Given the pathways by which E. coli O157:H7 is known to get into the food supply, I had a WTF moment in any case, but my bottom line runs along a line similar to yours: the chocolate chip bag has a perfectly good recipe for Toll House cookies (with the addition of juuust a few more chocolate chips, of course) and it has both a taste and cultural connection that flat bags of premix dough over next to the yogurt and sour cream in that far corner of the grocery store can never hope to emulate, regardless of how pressed and busy our lives are…
If you can successfully heat a frozen pizza, you can make the recipe on the bag [using the pizza pan because there’s no need to had too many pans]. You can make dozens of them for what that single package costs.
This E. coli has to be water related, or they are using the same equipment for multiple products and not cleaning properly.
Salmonella, like you say, I would understand, but there is nothing in that dough that should be contaminated by E. coli.
raw cookie dough — it is to die for! and apparently literally, now.
yes! the recipe on the nestle’s toll house semi-sweet morsels bag!
i like all brown sugar instead of the mix of brown and white sugars the recipe calls for, and i usually bake one pan of them so that the house smells good [and besides, fresh out of the oven warm cookies are sooooo good with a tall glass of cold milk] but otherwise, i can make a whole batch of that cookie dough disappear.
I can’t believe that people use this stuff in the first place. Making cookies is soooooo easy and probably takes less time than opening up these stupid packages. What is so difficult about mixing up flour, sugars, eggs, vanilla, salt, baking soda/powder and chips rolling the dough in your hands and popping them in the oven for 10-15 minutes or so…?
Personally…I like chocolate on chocolate…which takes a bit more time…
http://www.latimes.com/features/food/la-fo-sos14-2009jan14,0,7127251.story
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I can say with no guilt that I have almost never allowed the first batch of Toll House cookies to come out of the oven to get cold.
I have often used light brown sugar rather than mixing dark brown and white, and it was always cane sugar, even in Europe.
Making a lot of things that are now “conveniently packaged” is unbelievably easy. Marketing is the only reason people think that there is some “hardship” involved.
I’m willing to wait until they come out of the oven, but not long afterwards.
Thought you might be interested in this link…
http://www.marlerblog.com/2009/06/articles/lawyer-oped/so-how-the-hell-does-cow-shit-e-coli-o157h7-get-into-nestles-toll-house-cookie-dough/index.html
.-= ´s last blog ..It’s Summer Solstice Parade Time! =-.
That’s the same thing that Jack said, and I agreed with, salmonella was always a possibility with eggs, but E. coli? Someone messed up major league, probably a supplier.
ITA with all of this. If you are buying prepackaged cookie dough, you deserve salmonella. Lazy asshats. Personally, I’ll take more chocolate chips.
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Salmonella, ecoli, all that Crap. literally…lol
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Cookies are just too easy to make. If you don’t want to mix the ingredients, you are better off just buying them from a bakery, rather than buying the pre-mixed packaged cookie dough and heating up your kitchen.