Eating uncooked dough can pose certain risks, and it is generally not recommended for the following reasons:
Raw Eggs: Many cookie and bread dough recipes contain raw eggs. Consuming raw eggs carries a risk of salmonella infection, which can cause symptoms like abdominal cramps, diarrhea, fever, and vomiting. While the likelihood of getting sick from raw eggs is relatively low, the consequences can be severe, especially for vulnerable populations such as children, elderly individuals, pregnant women, and people with compromised immune systems.
Raw Flour: Raw flour may contain harmful bacteria such as E. coli and other pathogens. Flour is not typically treated to kill bacteria like other foods, and consuming raw flour can lead to foodborne illnesses.
Yeast Risks: In bread dough, the yeast used for leavening is typically not dangerous to consume in small amounts. However, eating large quantities of raw yeast can lead to gas and bloating.
Dough Expansion: When ingested, uncooked dough can continue to rise in the warm environment of your stomach. This expansion could lead to discomfort, gas, and potential blockages in extreme cases.
To enjoy baked goods safely, it is essential to follow proper cooking instructions and bake the dough thoroughly until it reaches a safe internal temperature. This applies to both cookies and breads. Once they are properly cooked, the risks associated with raw ingredients are significantly reduced.
If you still enjoy the taste of raw cookie dough but want to avoid the risks, there are eggless and heat-treated flour alternatives available in stores or online that are specifically designed for safe consumption in raw form. Alternatively, you can try making cookie dough specifically meant for eating raw, which typically does not contain eggs and uses heat-treated flour.