Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I have often heard the warning that one should not eat raw chocolate chip cookie dough which contains raw eggs, due to the risk (however slight) of salmonella. (I should also say I have not always headed that warning...)

Recently I had made a batch of dough and didn't bake off all of it, but rather froze some of the dough for later use. When I pulled it of the freezer (and, of course, ate some of the yummy dough) I occurred to me that such freezing might kill any potential salmonella. I was able to find a couple of reference that suggest this may be the case, but nothing I would call 'authoritative'.

Will freezing chocolate chip cookie dough (made with raw eggs) reduce or eliminate the risk of salmonella from eating the raw, mixed, frozen, then thawed eggs?

share|improve this question
up vote 5 down vote accepted

As quoted in the New York Times:

Freezing does not kill the bacteria in food, as can be seen from the recent outbreak of salmonella poisoning involving an ice cream product, said Dr. Robert Gravani, professor of food science at Cornell University in Ithaca, N.Y., and a food safety expert.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.