Big surprises in recall of cookie dough

The recent recall of Nestlé Toll House cookie dough made news because it was a big recall of an iconic brand. But it also highlights three aspects of food safety of lingering concern to consumers.

First, it's surprising that the food-safety problem involves the E. coli bacterium. Although there is a known risk of salmonella contamination in raw cookie dough (from uncooked eggs), E. coli contamination is rare. One possible source might be milk products, although that has not yet been determined, according to the Food and Drug Administration.

E. coli causes abdominal cramping, vomiting, and a diarrheal illness, often with bloody stools. Most healthy adults can recover completely within a week. Young children and the elderly are at highest risk for developing hemolytic uremic syndrome, which can lead to serious kidney damage and even death.

Another surprise is the number of consumers who eat raw cookie dough. A nationwide survey of 1,000 people earlier this year by the Consumer Reports National Research Center revealed that 39 percent of people said they often eat raw dough when making cookies.

That behavior might be reflected in how widespread the outbreak has become. As of early July, the national Centers for Disease Control and Prevention, which is working with the FDA on the case, said more than 70 people in 30 states had become ill.

Third, even though the outbreaks began in March, it was not until mid-June that a recall was initiated. That lag was an indication of the problems the food-safety system has had in acting upon outbreaks.

The recall involves several flavors, including chocolate chip and sugar cookies and brownie bars, and multiple container types. Cooking the dough is not recommended because handling cookie dough might contaminate kitchen surfaces that come in contact with food.

A complete list of the recalled Nestlé products is available at www.nestleusa.com.