Holiday baking prompts the CDC and the FDA to remind consumers not to eat raw dough
Holiday baking prompts the CDC and the FDA to remind consumers not to eat raw dough
CLEVELAND, Dec. 12, 2018 /PRNewswire/ -- Although it’s a year-round health concern, the tradition of holiday baking prompts the Center for Disease Control and US Food & Drug Administration to remind consumers not to eat raw dough due to the potential for foodborne illness such as Salmonella and E. Coli from eating raw eggs and flour.
Kristi King, a senior clinical dietitian at Texas Children’s Hospital, points out, “Raw cookie dough contains both raw agriculture and animal products, both of which can carry bacteria which may be harmful to us,” she told CBS News. “If you eat raw cookie dough, it’s not to say you will absolutely get sick, but you raise your risk significantly in taking that gamble.”
A Freedonia Group survey shows that 47% of consumers agree that they worry about foodborne illness, with even higher percentages reporting vigilance in checking product packaging, labels, and food recall news.
However, 49% of consumers agree that they trust products available for sale are likely to be safe. Freedonia analyst Cara Brosius notes, “This attitude shows that consumers tend to place much of the onus of food safety on the corporations and government agencies that regulate the food supply.”
Jennifer Mapes-Christ, Freedonia Group’s manager of consumer and commercial research, says, “While the holiday food safety emphasis has historically been on consumption of raw eggs, consumers and food suppliers are increasingly aware of the need to practice good food hygiene with other raw and untreated versions of foods, including walnuts, almonds, and other nuts, as well as spices and flour.”
While recalls of these items have historically been relatively rare, they have been occurring with increasing frequency as improved instrumentation and testing procedures are better able to uncover problems. E. coli, Salmonella, heavy metals, and undeclared allergens are common causes of recalls.
Heat treating is the most common type of protection at this point, but the use is far from universal. For instance, some people prefer raw, unroasted nuts.
Brosius points out, “Most flour suppliers do not heat treat their products because flour is sold as a baking ingredient and thus not meant to be consumed raw anyway. Additionally, heat treating affects various properties of the flour, including its rising ability and protein structure.”
Additional analysis of opportunities and trends in the food safety industry can be found in Freedonia’s report Food Safety Products in the US.
About The Freedonia Group – The Freedonia Group, a division of MarketResearch.com, is a leading international industrial research company publishing more than 100 studies annually. Since 1985 we have provided research to customers ranging in size from global conglomerates to one-person consulting firms. More than 90% of the industrial companies in the Fortune 500 use Freedonia Group research to help with their strategic planning. Each study includes product and market analyses and forecasts, in-depth discussions of important industry trends, and market share information. Studies can be purchased at https://www.freedoniagroup.com and are also available on www.marketresearch.com and www.profound.com.
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SOURCE The Freedonia Group
