Many individuals have nostalgic memories of their mother or grandmother preparing delectable cake batter and allowing them to sample from the whisk or beaters.
Many are aware of the dangers of consuming raw meat and seafood. However, some well-informed individuals remain unaware of the risks associated with raw flour or cake batter.
It's important to understand that raw flour can contain bacteria that may occur naturally in the grains while still in the field or they can become contaminated during the harvest and milling process.
The only way to kill the bacteria that may be present in the flour is through proper baking when the heat of the oven kills them.
The risk of getting sick from raw flour is much lower than raw poultry or seafood. Nevertheless, the risk is there and that is why raw flour should never be consumed.
Cake batter almost always have eggs as well. The risk of getting sick from raw unpasteurized eggs is even higher.
Usually, it is children who love to lick the batter. Children, the elderly, and persons with compromised immune system are more likely to become sick from bacteria and their symptoms are more likely to be more severe.
After baking, the worksurface and all utensils used should be washed and sanitized in the same method associated when cleaning up after handling raw meat.
For more information, please check the link to the Food and Drug Administration on the risk of consuming raw flour.
Flour Is a Raw Food and Other Safety Facts | FDA
Remember. It may be tempting to taste raw batter or flour. But it is not worth the risk of becoming sick!
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