var json_comments = new Array("
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Darrone
June 19, 2009 2:57 PM
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And Toll House has done? Oh that's right, nothing.

Of course, with an e.coli strain that large, you'd think it would be obvious...

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4 replies
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Corporate_guy
June 19, 2009 7:46 PM
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@Darrone: Well to be fair you are supposed to cook the dough. If you do that you won't get sick. A recall to protect people who eat it rather than cook it is a little extreme.

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Project_J187
June 20, 2009 4:29 PM
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@Corporate_guy: I had a bunch of the stuff last week. Cooked it completely and my and my girlfriend ate them. Next two days she was throwing up constantly. I was fine.

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Tankueray
June 21, 2009 4:13 AM
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@Project_J187: You might buy one of those nifty sticks for her to pee on...

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Cant_stop_the_rock
June 19, 2009 3:18 PM
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@Darrone:

How hard did you look before you reached the conclusion that Nestle has done nothing?

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Darrone
June 19, 2009 3:34 PM
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@Cant_stop_the_rock: The recall started this morning, its been in investigation since March.

Extremely slow action, no action at all, same difference.

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zigziggityzoo
June 19, 2009 2:58 PM
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Raw Eggs. Duh?

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8 replies
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Gramin
June 19, 2009 3:18 PM
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@zigziggityzoo:


Raw eggs carry an extremely small risk of salmonella. They receive small doses of radiation prior to hitting grocery store shelves.

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floraposte
June 19, 2009 3:47 PM
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@Gramin: Not sure what you're thinking of, but it's not eggs. \"Shell eggs have recently been approved for irradiation by the US Food and Drug Administration but are not yet available.\" [www.eggsafety.org]

Kitchen hygiene, not pre-market sterilization, is your defense against salmonella.

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floraposte
June 19, 2009 3:43 PM
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@Gramin: No, eggs are not routinely irradiated.
\"Shell eggs have recently been approved for irradiation by the US Food and Drug Administration but are not yet available.\"

They're not routinely pasteurized, either. Your protection against salmonella is your own kitchen hygiene, not pre-market treatment.

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ChuckECheese
June 19, 2009 4:12 PM
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@floraposte: Eggs for factory food production are nearly always pasteurized. Nestle is not selling cookie dough with freshly-cracked eggs in the mix. Eggs can be pasteurized in the shell, or as batches of liquid eggs. Chickens can be a source of e. coli.

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floraposte
June 19, 2009 4:23 PM
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@ChuckECheese: Are we agreeing or disagreeing here? I was responding to Gramin's comment about eggs in the shell, which are neither routinely irradiated nor pasteurized (you can get them pasteurized, but they'll be identified as such, and they're unusual).

Egg products are another matter, and they're required by U.S. law to be pasteurized.

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ChuckECheese
June 20, 2009 6:58 AM
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@floraposte: Well, we're not disagreeing. Industrial food producers don't use raw, unpasteurized eggs, although some posters here seem to think they do--I was mainly responding to those comments. Home cooks mostly have access to unpasteurized eggs, but pasteurized alternatives (both in and out of shell) are available.

I used to see more in-shell pasteurized eggs. They seem to have fallen out of favor. Any carton egg product is pasteurized. I'm confused about the availability of irradiated eggs. Some sources say they are not yet approved for sale in the U.S., while other sources say they are available and on sale. I've never seen them.

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Red Wicket Market Farm
June 19, 2009 3:24 PM
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@Gramin: What? You mean from cosmic rays? Or from the cell-phone of the delivery guy?

I can sell you some with little tin-foil hats...

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GMFish
June 19, 2009 3:12 PM
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@zigziggityzoo: All the eggs we eat started off as raw, prior to being cooked. To complain about using raw eggs seems sort of pointless.

To put it another way, if you think it's stupid to use raw eggs for baking, what do you recommend as a substitute: Fried eggs or hard boiled? And what do you recommend as a substitute for the raw egg you fried or boiled? So on and so forth...

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Etoiles
June 19, 2009 3:18 PM
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@GMFish: The point there is that there's a risk from eating unbaked cookie dough rather than baked cookies, because the eggs are still raw pre-oven.

That said, it doesn't have much to do with the E.coli here, but still. When you eat cookie dough by the spoonful, which many people do (see also: the rise of Cookie Dough ice cream in the last 10-20 years), you're eating the eggs raw.

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Eyebrows McGee (now with more baby!)
June 19, 2009 3:57 PM
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@Etoiles: If you know you're going to eat the cookie dough raw, you just substitute canola oil or something for the eggs to get the sticking-together-ness for the dough that the eggs provide, without the rawness. (You need the chemical change in the eggs when they cook for the cookies to bake right, but not for the cookie dough goodness. And raw cookie dough sold by manufacturers typically has something other than raw eggs in it, something chemically.)

Also, cookie dough ice cream doesn't have raw eggs in it.

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Etoiles
June 19, 2009 4:36 PM
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@Troy F., @Eyebrows McGee (now with more baby!): Yes, all true, but not really the point I was after, since the person I was disagreeing with seemed to think the eggs were all cooked by the time they were eaten. If you make proper cookie dough, for cookies, and then stick a spoon in it, odds are you're eating raw eggs.

(FWIW I licked many a spoon in my formative years and never dropped dead of salmonella, but that's not exactly scientific data.)

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ChuckECheese
June 19, 2009 4:14 PM
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@Eyebrows McGee (now with more baby!): Several markets sell in-the-shell pasteurized eggs. Others sell liquid pasteurized eggs. If you want raw homemade cookie dough and can't find either product, substitute egg beaters or similar, which are pasteurized egg white products.

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Firethorn
June 19, 2009 4:26 PM
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@ChuckECheese: substitute egg beaters or similar, which are pasteurized egg white products.


That's what I was thinking of. It's not that big of a stretch for a big industrial consumer that's making huge batches of cookie dough to use ready-made and pasterized egg mix, whether it's just the whiles or not. You can even get egg beaters today with yolk in it.

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Eyebrows McGee (now with more baby!)
June 19, 2009 4:04 PM
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@Eyebrows McGee (now with more baby!): I should add, alternatively, there are some vegan cookie recipes out there that don't suck. That way you can eat your cookie dough AND your baked cookies without any eggs involved whatsoever.

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ludwigk
June 19, 2009 6:57 PM
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@Eyebrows McGee (now with more baby!): Making just plain eggless cookie dough is usually fine for raw consumption. The subtler flavor of raw egg is all but lost in the sugary, floury, vanillay chocolatey mix, particularly if you're using a cookie recipe with enough salt. I've also done cookie dough recipes with gelatin to more accurately mimic the texture of raw cookie dough with eggs. These, however, bake into a lousy cookie.

You can't mimic the same crumb and texture of egg-containing cookie dough without the eggs, which is why they are considered essential to many baked goods.

It always surprises me that vegan cookie recipes or vegan egg substitutes will involve ingredients that do not add any of the properties of eggs to a baked good. Or, that they will have no attempt for a substitution of any kind.

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veg-o-matic
June 19, 2009 7:50 PM
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@ludwigk: Except for, you know.. the egg replacer, that does exactly that.

Or ground up flax seeds with water.

I don't think you've tried enough vegan baked goods.

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Lee Gibson
July 12, 2009 5:27 PM
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@veg-o-matic:

What replaces butter?

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veronykah
June 19, 2009 6:40 PM
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@Eyebrows McGee (now with more baby!): Of you can just make your own dough, raw eggs and all, and eat it. I've done it my entire life and never gotten sick. Actually only had food poisoning twice, once from a pre-made grocery store pudding/parfait and once from a restaurant. NEVER from my own cooking.
I do agree with the vegan cookies thing though, there are definitely some they sell in the store that are ridiculously tasty.

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floraposte
June 19, 2009 7:09 PM
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@veronykah: I've never gotten sick from it either, save in that \"Wow, shouldn't have eaten all that\" kind of way.

Unfortunately, though, that doesn't prove that we'll never get sick, it just proves we've probably been lucky on which eggs we've used.

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MeOhMy
June 19, 2009 3:22 PM
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@Etoiles: Most cookie dough ice cream these days uses cookie dough without egg.

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rpm773
June 19, 2009 3:00 PM
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@zigziggityzoo: I think you're thinking salmonella. E. coli is different.

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AbsurdHero
June 19, 2009 3:03 PM
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@rpm773: Right, E. Coli is found primarily in fecal matter, which makes this all the more disturbing.

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MercuryPDX
June 19, 2009 3:00 PM
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Pilsbury Doughboy = Corporate Saboteur

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FooSchnickens - Full of SCAR
June 19, 2009 3:00 PM
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Who's Rick of Contamination? Is that E. Coli fellow his sidekick?

Is he related to Korgoth of Barbaria?

This has the makings of an awesome TV show.

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5 replies
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Lincolnsbeard33
June 19, 2009 4:06 PM
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@FooSchnickens: Thanks for bringing up Korgoth of Barbara now I am depressed... such a great show why oh why can't they just make it.

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joshua70448
June 19, 2009 3:20 PM
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@FooSchnickens: Nah, I think it's like a rickroll, but with more diarrhea.

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FooSchnickens - Full of SCAR
June 19, 2009 3:23 PM
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@Alex Chasick: Ahhhhhhhhhhh.

It's like those darn French have a different word for everything!

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Blueskylaw
June 19, 2009 3:00 PM
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\"At least 25 people have been hospitalized since March.\"


So how much of the cookie dough is left in the 3 months it took to warn the public?

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3 replies
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NerdBurger_GitEmSteveDave
June 19, 2009 3:15 PM
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@Blueskylaw: I always wonder what the percentage of people who used the product w/o getting sick is to those who did. I mean, I'm guessing that these 25 people don't even come close to the number statistical error equals.

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Villnius
June 21, 2009 3:24 AM
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@TheStateOnDVD!_GitEmSteveDave:

Actually, I suspect the number affected was very low. Most people BAKE their cookie dough into COOKIES. That's the intended use for this product. Baking it into cookies will kill anything alive in it, which makes the odds of getting sick from it pretty small -- unless you recontaminate the cookies after baking.

A small number of people eat frozen cookie dough like ice cream. Kind of like using a loaded gun as a hammer, and blaming S&W for what comes after.

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sirwired
June 19, 2009 4:19 PM
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@NerdBurger_GitEmSteveDave: Most food poisoning goes unreported. For the average \"stomach bug\" or bout of feverish diarrhea, a doctor won't take the full stool culture that would be necessary to determine exactly what the problem is. The total number of cases likely far exceeds the number of people that have been hospitalized.

SirWired

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HFC
June 19, 2009 3:01 PM
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Stupid Rick, ruining all of those potential cookies.

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AbsurdHero
June 19, 2009 3:01 PM
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First hamburgers, now cookies. E. Coli, is there nothing you won't sully?

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Zegridathes
June 19, 2009 3:02 PM
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Pickles in my cookie dough?

Isn't this always a concern with cookie dough given that it contains raw eggs? Correct me if I'm wrong but wouldn't it still be safe if you actually baked the cookies?

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9 replies
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theblackdog
June 19, 2009 6:00 PM
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@Zegridathes: You're thinking of salmonella, which can come from the raw eggs used in cookie dough (homemade and store bought). However, as someone else pointed out, an E. Coli presence in the dough indicates unsanitary conditions at the plant.

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donjumpsuit
June 19, 2009 3:21 PM
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@Zegridathes: who cooks cookies \"thoroughly\"? Usually you just melt them into form and take them out still soft. Its not like you burn the heck out of them.

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catastrophegirl chooses not to fly
June 19, 2009 3:47 PM
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@donjumpsuit: obviously i've been doing it all wrong. no wonder no one likes when i bake cookies....

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calquist
June 19, 2009 3:29 PM
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@donjumpsuit: Exactly. I doubt very many people actually put all the dough in the oven.. I know I always scarf at least a couple cookies worth before they go in. Then I cook them 1 minute less than the lowest number they give on the package and they come out to ooey and gooey and perfect.

uh Boyfriend, if you are reading this, I make all cookies from scratch. I even churn the butter... I swear.

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RogerTheAlien
June 19, 2009 3:13 PM
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@Zegridathes: I think there's a label on the tub-o'-dough that says something to the effect of \"Don't eat this shit without cooking the shit out of it.\" You know, so you don't get Rick and/or his friend E. coli. I think E. coli is just nature's new Darwinian tactic to rid the world of nitwits.

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rpm773
June 19, 2009 3:12 PM
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@Zegridathes: I think it would be safe. But the presence of E coli, which is normally found in the lower intestines of animals and in their feces, implies possible unsanitary conditions at the processing plant. So the question is what else coming out of there is contaminated, that possibly wouldn't have the opportunity to be sterilized through the cooking process?

And it's salmonella that is the usual concern with raw eggs, not E coli.

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Nidabriz
June 19, 2009 3:12 PM
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@Zegridathes: I thought the same thing until I read this (from the FDA warning page):
Cooking the dough is not recommended because consumers might get the bacteria on their hands and on other cooking surfaces.

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MeOhMy
June 19, 2009 3:24 PM
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@Nidabriz: I love the FDA. Are they going to recommend I throw away all of the raw meat in my house for the same reason?

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NerdBurger_GitEmSteveDave
June 19, 2009 3:16 PM
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@Nidabriz: So by putting the bacteria in a 350 degree F oven, I chance getting bacteria on a metal surface which will also get to 350F? Is this some magic E. Coli that can withstand 350 degree heat?

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Eyebrows McGee (now with more baby!)
June 19, 2009 3:59 PM
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@NerdBurger_GitEmSteveDave: The FDA has actually stopped recommending people wash their poultry before cooking because more people were getting sick from transferring the contaminants to their sink and thence to their dishes/other food/hands than were getting sick from inadequately cooking the chicken.

People let raw food touch surfaces all the time and then cross-contaminate. And don't scrub.

(And I confess that even knowing this, my post-chicken-rinsing scrubbing of the sink is sometimes a little perfunctory.)

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floraposte
June 19, 2009 4:26 PM
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@Eyebrows McGee (now with more baby!): Interesting. I hadn't heard that, and it makes a lot of sense. It's also one of those behavioral consequence conundrums that intrigue me--improving the safety of one link in a risk chain doesn't always mean reducing overall risk.

Getting a dishwasher is one of the best things I've ever done for kitchen hygiene. The less I'm dependent on my lazy washing, the better off we all are.

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floraposte
June 19, 2009 3:36 PM
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@NerdBurger_GitEmSteveDave: The cookies themselves don't reach 350 degrees except possibly at their very surface. The food doesn't get anywhere near the air temperature of the oven--that's why it's easy to cook chicken at 350 without getting it to the requisite 160 degree internal temp.

Though I think the company's focusing on the risk of contamination during prep, anyway, so how long you bake the cookies is less significant than how many things you touch after you've formed them.

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winshape
June 19, 2009 3:20 PM
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@NerdBurger_GitEmSteveDave: Nope, but you can get it on your hands while scooping out the dough, and then it can get on everything you touch...aprons, spatulas, small kids, the inside of your nose, etc.

And seriously, who has a tub of cookie mix for more than 3 months?

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kexline
June 19, 2009 3:53 PM
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@winshape: Um, I do. I never bake because there's always too much, and my coworkers and I have all made each other fat by baking \"for the office\". I bought a Costco pack of Nestle dough and a toaster oven so I could have two hot cookies at a time.

Okay, maybe it wasn't three months. I didn't keep track -- I just threw it out when it started looking weird. But the tub was around for a long time.

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jaya9581
June 19, 2009 3:05 PM
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Interestingly, the only place I could find the information \"Return to your local grocer for a full refund\" was on Nestle's press release page itself.

It was a little annoying to have to read five different sites to find this info. Consumerist, you should update your page to include that information.

I for one will keep eating raw dough (although, not the Nestle dough currently in my fridge!). I've eaten/tasted raw dough for my entire 27 years, as have every member of my family and friends, and I don't know anyone that's gotten sick from it.

I get that the company must have the warning, that's fine, but it's sort of like restaurants refusing to cook burgers rare or medium rare: it's alarmist and the small number of people who actually get sick don't warrant ruining it for everyone else.

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Alex Chasick
June 19, 2009 8:41 PM
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@jaya9581: Thanks, don't know why that wasn't on the FDA's page either.

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jst07
June 19, 2009 6:48 PM
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@jaya9581:

Cookie dough is great. You can always make your own without the eggs to reduce the salmonella risk too, thats what i usually do.

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sirwired
June 19, 2009 4:21 PM
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@jaya9581: The \"normal\" warning about eating raw dough is because of the tiny risk of Salmonella from the raw eggs. That risk probably isn't present in the Toll House dough because they likely use pasteurized eggs.

Significant E-Coli should NEVER been in food, hence the recall. It indicates severe contamination during the production process.

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HomersBrain
June 19, 2009 3:10 PM
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@jaya9581: Yea, I like how the FDA says \"throw it away\" which means, if you like this product then you'll have to go out and buy more (of a different batch). Now E Coli is a great way to increase sales....

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NerdBurger_GitEmSteveDave
June 19, 2009 3:17 PM
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@HomersBrain: And by throwing it away, you risk getting other people sick, through cross contamination.

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NerdBurger_GitEmSteveDave
June 19, 2009 3:58 PM
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@HiPwr: Apparently even toughing it can get you sick...

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JuliB
June 19, 2009 3:05 PM
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This makes stealing a taste of the raw cookie dough while making cookies impossible. This is awful!

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1 replies
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Maous
June 19, 2009 3:38 PM
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@JuliB: If you make it at home, I really doubt that. Unless you have unsanitary livestock running amok in your kitchen.
E. Coli isn't found in raw eggs, as far as I know.

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Nidabriz
June 19, 2009 3:07 PM
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Salmonella I can understand but E. Coli!? *shudders*


No more bathroom breaks during work hours! (haha wouldn't that be an interesting place to work)

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HomersBrain
June 19, 2009 3:11 PM
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Uh-oh, so this means that green cookie dough I ate last night WASN'T mint chocolate chip ?

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LegoMan322
June 19, 2009 3:11 PM
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That pic is weird. If I seen that somewhere else I would have thought it was photoshopped. Gross.

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5 replies
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MooseOfReason
June 20, 2009 7:02 AM
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@LegoMan322: Don't you see the measurements and the \"500\" in the lower right?

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outoftheblew
June 19, 2009 3:38 PM
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@LegoMan322: And because you saw it here, why do you think it's NOT photoshopped? What conclusion did you reach about what that green thing might be?

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HiPwr
June 19, 2009 3:32 PM
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@LegoMan322: I think it is photoshopped. That hand looks to be George Harrison's and he's been dead for years.

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LegoMan322
June 19, 2009 3:37 PM
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@I speak Jive.: A-HAH! thought I was still drunk from last night.

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MostlyHarmless
June 19, 2009 3:13 PM
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I first caught a glimpse of the pic, without reading the title, and my first thought was: \"Horrified mom finds giant worm in chocolate ice cream.\"

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Hoss
June 19, 2009 3:13 PM
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Toll House lawyers are not going to like the photoshop pic of their product with a giant sized e coli They will say the pic is meant to develop a negative impression of the Toll House name. Just guessing

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4 replies
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feckingmorons
June 19, 2009 3:26 PM
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@Hoss: It is also very misleading to consumers. It gives the impression that the bacterial colony is huge, when in fact it it very small.


The bacteria would not be visible to the unaided eye. In this image the thumb would only be 2 microns wide.


I feel it is very misleading in that consumers may feel that if they do not see bacteria their food is safe to eat, which is most assuredly not the case with Escherichia coli contamination as in this instance.


I would urge Consumerist.com to remove the image post haste.

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Maous
June 19, 2009 3:41 PM
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@feckingmorons: It's probably intended to be funny, not malicious.
Most people do know that you can't SEE e. coli floating in your tub'o'dough.

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feckingmorons
June 19, 2009 7:56 PM
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@Maous: Most people are too stupid to get through the day without assistance.


I find it hard to believe that most people would even know that E.Coli was not Emily, that nice Italian lady from down the street. The one that lives next to the Monellas, Sal and his wife Judy.

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Cant_stop_the_rock
June 19, 2009 3:32 PM
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@feckingmorons:
I thought you were serious until I got to post haste. :D

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Cant_stop_the_rock
June 19, 2009 3:18 PM
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@Hoss:
Consumerist photoshops pictures all the time, and I really don't think Nestle is going to say anything about it.

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balthisar
June 19, 2009 3:17 PM
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You'd think that by properly following the instructions, you'd, maybe, cook the E. Coli to death. That's why it's hard to find hamburgers that are less than well-done these days.

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6 replies
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cc82
June 19, 2009 3:23 PM
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@balthisar:
people don't typically treat cookie dough like raw meat; prepare on separate surface, wash hands thoroughly, sterilize any instruments used to prepare, not lick the spoon afterword, etc. etc. Plus ground beef found to have e. coli gets recalled too.

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Maous
June 19, 2009 3:41 PM
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@cc82: Not...Lick...The...Spoon?
MONSTER!

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floraposte
June 19, 2009 3:37 PM
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@cc82: Yup. There's not that much pop culture celebration of eating raw beef.

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HiPwr
June 19, 2009 3:22 PM
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@balthisar: You forget about those that dip their fingers into that tub of cookie dough to scoop it out and eat it raw, licking each finger individually and making kind of a slurping/popping sound.

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balthisar
June 19, 2009 4:25 PM
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@HiPwr: Well, for homemade cookies, that's fine (except for bugs and salmonella risk), but, really? For a grocery store product? Man, people are stupid.

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lehrdude
June 19, 2009 3:22 PM
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@balthisar:


First there was the Cookie Monster...Now there is the Cook E. Coli.


UM NUM NUM NUM NUM!!!

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alexburrito
June 19, 2009 3:37 PM
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Consumerist, you do a genuine public service here. I would have never heard of this recall except for reading this blog. I will now go stick my finger down my throat to barf up the 4 blobs of raw dough I just had for breakfast.


Hope I don't become bulimic because of this!

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Islandkiwi
June 19, 2009 3:44 PM
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Eat AROUND the green fur, people. It's just common sense.

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Pinget
June 19, 2009 3:51 PM
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E. coli equals poo. Period. The bug that lives in chickens' ovaries now is salmonella. Don't settle for less; in Holland they have eliminated salmonella from their food supply. E. coli in food is almost unheard of there. We are not being well served by Big Food and don't let them tell you otherwise.

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sirwired
June 19, 2009 4:25 PM
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@Pinget: The salmonella comes from the droppings that inevitably get on eggs every once in a while. The bacteria doesn't come from the ovaries. You actually don't get salmonella from eggs much any more because commercial eggs receive a disinfectant rinse prior to packaging. Most cases of salmonella come from cross-contamination from uncooked meat, not the eggs.

E. Coli is also almost unheard of in the food here; an outbreak only strikes every once in a while; in a country of 300+ M people, that's not bad.

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whinypurist
June 19, 2009 5:25 PM
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@sirwired: Not get too offtrack on salmonella when the warning is about ecoli - I'd bet Nestle uses pasteurized eggs in the cookie dough - but the latest from the cdc on salmonella is this:

\"Unlike eggborne salmonellosis of past decades, the current epidemic is due to intact and disinfected grade A eggs. Salmonella enteritidis silently infects the ovaries of healthy appearing hens and contaminates the eggs before the shells are formed.

Most types of Salmonella live in the intestinal tracts of animals and birds and are transmitted to humans by contaminated foods of animal origin. Stringent procedures for cleaning and inspecting eggs were implemented in the 1970s and have made salmonellosis caused by external fecal contamination of egg shells extremely rare. However, unlike eggborne salmonellosis of past decades, the current epidemic is due to intact and disinfected grade A eggs. The reason for this is that Salmonella enteritidis silently infects the ovaries of healthy appearing hens and contaminates the eggs before the shells are formed.\"

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Pinget
June 19, 2009 8:40 PM
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@whinypurist: Thanks for tracking that down, whinypurist. That is the current state of affairs. Scary, ain't it?

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Dooley
June 19, 2009 3:51 PM
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I wonder if those 25 people who got sick had eaten the raw dough? We all know how delicious cookie dough is, but when it's prepackaged, sitting in a store, and contains raw eggs... Well, lets just say its a lot different than when grandma makes it, and the eggs have not been sitting out for months in a supermarket, so when she lets you lick the bowl, you're not licking a whole bunch of bacteria.

Did any of those 25 get sick by eating only the COOKED product?

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Red_Eye
June 19, 2009 4:04 PM
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@Dooley: Here is my question, why do they not use the pasteurized eggs in products like this to eliminate some of the possible issues?

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Quake 'n' Shake
June 19, 2009 5:23 PM
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@Red_Eye: @sirwired: If they use pasteurized eggs, then I suspect that the E.Coli is introduced somewhere else in the process.
Remember the Peanut Company of America's E.Coli scare? The bacteria got introduced after the roasting process, which would have killed it off.

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sirwired
June 19, 2009 4:27 PM
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@Red_Eye: I think E. Coli takes full cooking to kill. Pasteurization is not enough. (Pasteurization reduces bacteria counts, but it is not the same as sterilization.) But E. Coli in the product indicates some other serious issue; it may come from some other source than the eggs. What, I can't imagine. But I can say that I've never heard of an E. Coli case from somebody eating their eggs over easy.

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Quake 'n' Shake
June 19, 2009 4:03 PM
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Of cour@Dooley: @Dooley: I've not read the ingredients on the packages, as I've never bought it before. Are you sure they make the dough with raw eggs? I would think they would use pasteuized eggs such as the kind mixed and sold in a carton and used by food service.

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kexline
June 19, 2009 3:55 PM
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You know, until I discovered Tollhouse Tub convenience, I used to make vegan chocolate chip cookies from scratch. No salmonella, no industrial poop-pollutants, cooking optional. TI should start doing that again.

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Red_Eye
June 19, 2009 4:03 PM
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Consumerist. Good Post! Perhaps on Fridays you should do a Recall of the week round up like you do the Deal roundups daily!!! Or have I just missed them?

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Mr-Mr
June 19, 2009 4:03 PM
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Throw it away? Why is this different from any other defective product? Customers should be allowed to return the defective product, or receipt, for a refund or credit. And, the manufacturer should be charged for the expense. Please. Why should the customer be financially responsible for health violations on part of Nestle?

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RonnieDobbs4President
June 19, 2009 4:05 PM
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This makes the 2 for 1 sale that Publix has been running for the last 2 weeks a little suspicious in my mind.


Now I have to truck those 2 logs of never-to-be chocolate chip cookies back to the store for a refund.

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wordsmithy
June 19, 2009 5:23 PM
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After waiting on hold for nearly 10 minutes, I was told by a various nice rep that I need to check with the store about bringing the actual tub of dough and/or receipt. Shouldn't the receipt be enough? What's Costco going to do with a 5 lb tub of dough?

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wordsmithy
June 19, 2009 5:46 PM
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various? really? Maybe I ate too much cookie dough.

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Herbz
June 19, 2009 7:13 PM
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We have 2 containers of recalled cookie dough sitting in my fridge :( ... and we had just made a batch of them yesterday... lets hope I don't die.

Time to go return them, I guess....

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Joshua Robert Grutza
June 19, 2009 8:08 PM
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I didn't read a lot of the comments, but all I can think of when I read this post is god dammit you fat lazy woman, bake the cookies before you eat them. Sure, the cookie dough is great before it's baked but geez, it takes like 10 extra minutes. Seriously. Preheat the oven when you leave for McDonald's.

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veg-o-matic
June 19, 2009 10:09 PM
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@Joshua Robert Grutza: You sound just lovely.

And Facebook shows you to be the picture of good nutrition and health yourself! Cheers!

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Gary Peare
June 19, 2009 10:04 PM
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Does that sticker on the lid say \"poop and bake\"?

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Psychicsword
June 20, 2009 6:03 AM
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Hmmm maybe I should stop eating that stuff raw.

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MrEvil
June 20, 2009 11:02 AM
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I'm pretty sure that the people that got sick ate the cookie dough raw. E.Coli cannot stand a 350 degree fahrenheit oven. And yes, they do recall ground beef contaminated with E.Coli, but the fact of the matter is the people got sick because they DID NOT COOK THE MEAT PROPERLY. I'll admit, I've eaten some pretty marginal ground beef in my day, but have never gotten sick off the stuff fresh from the skillet. Restaurants now don't ever ask the customer how they want a burger done. They're pretty much all well done these days. The only reason you can get away with steaks that are \"Still mooing\" is that the E.Coli contamination gets on the solid hunks of meat at the packing house. With ground meat the E.coli gets mixed throughout the package. But with solid cuts like steak and ribs and such, the bad stuff is only on the outter surface of the meat and is EASILY burned off the second you cook it.

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Kristin Makhloufi
June 21, 2009 4:47 PM
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who eats raw cookie dough?? and in order to become ill with e.coli, the pathogen has to pass through your system TWICE - meaning, just eating the contaminated product won't make you ill in itself. If you don't wash your hands after using the toilet - after eating contaminated food - or changing a diaper, etc - you can then become ill. So, in closing, those who become ill with e. coli eat raw cookie and are probably filthy pigs.

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veg-o-matic
June 22, 2009 8:42 PM
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@Kristin Makhloufi: Someone somewhere probably thinks you're a filthy pig for whatever you like to eat.

And really? Never heard of \"cookie dough ice cream\"? Didn't have a childhood perhaps?

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Jeanne Heinemann
June 22, 2009 7:10 PM
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@Kristin Makhloufi:
Your comment about needing to pass through your system twice to make one ill is inaccurate. The most reliable information about the spread of bacterium is on the public health pages. One can become ill from ingestion of contaminated food or by contact which is why hand washing and clean prep surfaces/tools are paramount.

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stands2reason
July 1, 2009 3:49 AM
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Shit! That's my cookie dough. And I ate some of it raw...

Well, it's been a couple of days, and I haven't gotten sick, so I guess I got lucky.

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