Skip to Content

Can You Eat Raw Cake Batter

Can You Eat Raw Cake Batter

Can You Eat Raw Cake Batter

If you consume unbaked dough or batter produced with contaminated flour, you risk becoming ill. Only when food prepared with flour is baked or cooked can germs get eliminated. The CDC looked at E. coli outbreaks. Infections with E. coli connected to cake batter or raw flour in 2016–20, 2019–2021. 

It is recommended not to consume raw cake or other pastry batter, regardless of whether it is made with a mix or made from scratch, because the flour and other ingredients may contain harmful bacteria which are killed only by cooking. It is recommended that consumers avoid eating raw cake batter, whether homemade or mix, because of the possibility of it being contaminated with harmful bacteria. The U.S. Food and Drug Administration has recommended that people avoid eating raw cake batter because of the potential for food poisoning caused by Escherichia coli. Dozens of people have been infected with E. coli after eating or handling raw batter made from flour.

By the way, if you’re interested in Can Jam Go Bad, check out my article on that.

In 2016, more than 60 people became ill with the bacteria, which is associated with contaminated raw flour, according to data from the Centers for Disease Control and Prevention. A 2009 outbreak linked to prepackaged raw cookie dough sickened 72 people; several were hospitalized. In late July, after an E. coli outbreak in multiple states sickened over a dozen, the Centers for Disease Control and Prevention (CDC) issued an advisory against eating raw cake mix. An outbreak in multiple states sickened over a dozen.

StorageShelf life
Baked doughIn Freezer 2 months
Unbacked dough2-4 days
Storage and Shelf life of Baked and Unbacked dough.

Most people know it is dangerous to eat food that is uncooked because of the risk of harmful germs, but the recent E. coli outbreak linked to cake mixes might have caught some home cooks by surprise. On July 28, CDC announced it was investigating the potential connection between the E. coli and raw cake mixes E. coli outbreak, warning that people should not eat or sample ingredients until they have cooked them. The cake mix is being investigated because six people interviewed by local public health officials reported tasting or eating raw cake batter made from the mix.

Watch this video to learn about the detrimental health effects of eating Raw cake mix batter

People reported using various types of different cake mixes, so health officials cannot yet tie the e.coli outbreak to a particular brand, product, or manufacturer (or impose a recall). CDC, public health and regulatory officials from multiple states, and the Food and Drug Administration (FDA) are collecting several types of data in an effort to investigate the multistate E. coli O121 infection outbreak linked to the cake mixes.

While CDCs investigation is ongoing, the CDC is taking this opportunity to also warn the public of the hazards of eating raw or undercooked cake mixes of any type. While many people have enjoyed the benefits of licking, biting, and tasting their way through baking activities at home, the CDCs “No Raw Dough” initiative encourages people to follow safe food handling guidelines and avoid eating raw cake mixes or cookie dough because doing so can lead to illness. The FDA advises you avoid eating raw dough, even if it contains no eggs, as is the current recommendation.

Follow safe food-handling practices when baking and cooking with cake mixes, flour, and other raw ingredients, like eggs. Make sure to keep all the raw ingredients separated from the rest of your food at all times, and follow instructions when cooking products. They also advise keeping the raw foods separated from ready-to-eat foods because cake mix powder spreads around easily.

If you do wish to eat raw, you must heat your flour and cake mix in a microwave oven until it is 160F, which will destroy any germs that could make you ill. When making edible cake mixes, we must cook (or heat-treat) the flour first to make sure that we have killed all the potential bacteria. The ingredients used in making the cake batter, like raw eggs and flour, are made up of bacteria, which are killed only if exposed to heat.

The bacteria in uncooked cake batter also contaminate everything that touches the cake batter, whether that is plates, countertops, utensils, other foods, that One Direction shrine in your bedroom, or your underwear. Batter containing raw eggs is at risk for carrying salmonellosis, an infection caused by salmonella bacteria, which can result in a few nasty side effects that might not be worth the trouble of taking just that bite out of that chocolate cake batter. Regular (raw) cake batter is not considered safe to eat, as health concerns revolve around both bacteria in the flour and bacteria in raw eggs.

To learn about Can Hummus Go Bad, check out my article where I cover everything you need to know.

Most of us are aware that raw eggs in cookie dough and cake batter can contain Salmonella, but the new FDA advisory and surge of product recalls is a stark reminder that even raw flour could be making us sick. People are generally aware of the dangers of eating raw dough because of the presence of raw eggs and associated risk of Salmonella. Sydney dietitian Susie Burrell has previously warned about the severe risks of eating raw biscuit dough, explaining that raw flour has the risk of containing E.coli, and that raw eggs can lead to food poisoning.

To prevent getting sick, CDC advises that you do nott taste or eat any raw dough or batter, be it for cookies, tortillas, pizza, biscuits, pancakes, or crafts made with uncooked flour, like homemade play dough or festive decorations, and do not allow children to play with or eat homemade play-dough. Avoid tasting or eating any raw dough or batter, whether for cookies, tortillas, pizza, biscuits, pancakes, or crafts, made with raw flour, including homemade holiday ornaments or play-dough. The batter does not contain any foodborne disease risks, since we have left out eggs, and baking the flour & cake mixes makes sure that this dough is safe for consumption.

Because the flour is designed to bake or bake before consumption, it usually does not go through a heat treatment that kills off any harmful bacteria before reaching the shelf at your grocery store. Flour does not appear as a raw food, but in fact, it is, meaning that it has not been treated to destroy microbes (think E.coli).

The flip side to this, that many do not realize, is that raw flour also contains germs such as e.coli. Genetic sequencing of bacteria that made 16 people in 12 states sick showed that the strains were genetically highly related, so they were all probably getting sick from the same food, CDC explained.

It is also no surprise that 75% of people sickened by the current e.coli outbreak were children younger than 18,9 not adults older than 18. Among those who have been interviewed by public health officials thus far, 75 % (6 out of 8 so far) said that they had consumed uncooked cake mix from a store bought mix the week before getting sick. The agency clarified that people should only consume store-bought cake mixes as well as homemade ones that have had sufficient baking time.

Is it safe to lick the spoon of cake batter?

While allowing little ones to lick the blending spoons tidy in the wake of stirring up some cake or treat player could appear to be a tomfoolery treat, it’s really perilous, as per a GP. Specialist and mummy powerhouse Dr Preeya Alexander has cautioned her supporters against permitting children to lick the last spreads of cake mixture.

What happens if you eat raw cake?

The organization explained that individuals ought to just consume both locally acquired and hand crafted cake blends subsequent to investing sufficient energy in the stove. “Eating crude cake player can make you debilitated,” the CDC said. “Crude cake hitter can contain destructive microscopic organisms. Microbes are killed just when crude hitter is heated or cooked.

Is Salmonella killed by baking?

Salmonella can be killed by cooking. The Centers for Disease Control and Prevention recommends cooking food to a temperature between 145 and 165 degrees Fahrenheit to kill Salmonella. The most common symptoms of Salmonella infection are diarrhoea, fever, and stomach cramps. Symptoms typically appear six to six days after infection and last four to seven days.