NEW YORK – With the holiday season underway, folks may want to think twice about licking the spoon of raw cookie dough or cake batter—and we’re not just talking about the potential of Salmonella from consuming raw eggs.  

CNN reports that a study published recently in the New England Journal of Medicine details an outbreak of E. coli in 2016 linked to flour that caused 63 cases of illness across 24 states. “Although it is a low-moisture food, raw flour can be a vehicle for foodborne pathogens,” the study found.

In June 2016, General Mills issued a recall for several types of flour due to E. coli illnesses that were linked to eating uncooked dough and batter made with raw flour. “Do not eat uncooked dough or batter made with raw flour. Flour is made from wheat that is grown outdoors where bacteria are often present. Flour is typically not treated to kill bacteria during the normal milling process,” notes the company’s website.

CNN writes that in July 2016, after tests confirmed that the presence of E. coli in, the recall was expanded to include flour produced between November 14, 2015, and February 10, 2016. In addition, at least five other companies that used recalled flour in their products announced recalls, including Betty Crocker cake mix, Marie Callender's biscuit mix and Krusteaz pancake mix.

"Linking this outbreak to flour was challenging. Consumption of raw or undercooked flour is not included on most routine state and national foodborne disease questionnaires, so epidemiologists were not initially able to assess whether case patients had consumed raw flour," the report says.

The U.S. Food and Drug Administration offers these tips for safe food handling:

• Do not eat any raw cookie dough, cake mix, batter, or any other raw dough or batter product that is supposed to be cooked or baked.
• Follow package directions for cooking products containing flour at proper temperatures and for specified times.
• Wash hands, work surfaces and utensils thoroughly after contact with flour and raw dough products.
• Keep raw foods separate from other foods while preparing them to prevent any contamination that may be present from spreading. Be aware that flour may spread easily due to its powdery nature.
• Follow label directions to chill products containing raw dough promptly after purchase until baked.

Listen to more on the importance of food safety by listening to the NACS Convenience Matters podcast, “Protecting Your Food Brand,” where guests Marty Putz and Jay Ellingson of Kwik Trip Inc. talk about how it only takes one instance of food borne contamination, or rumor of contamination, to devastate your food brand and business.