Food safety hazards associated with ready-to-bake cookie dough and its ingredients

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• 作者：Shuang Wu^a ; Steven C. Ricke^b ; Keith R. Schneider^a ; Soohyoun Ahn^a ; ^{sahn82@ufl.edu}
• 关键词：Cookie dough ; Microbiological hazards ; Food safety ; Pathogens
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：986-993
• 全文大小：451 K
• 卷排序：73

文摘

Cookie dough and its ingredients can be a potential vehicle of foodborne pathogens. Characteristics of cookie dough can support pathogens’ survival in the product. Despite the associated risks, people still consume raw cookie dough. To ensure its safety, cookie dough should be baked before consumption.