A recent recall of a Cold Stone Creamery’s cake batter ice cream should serve as a reminder that ingredients that require cooking carry the risk of foodborne pathogens if left raw. During an investigation, the FDA confirmed that the sweet cream base of the ice cream was pasteurized, but the dry cake mix that was added to the base was labeled a baking mix by the manufacturer.
"The dry cake mix was labeled to indicate that it should be baked before using," said Elizabeth Andress, an extension food safety expert for the UGA College of Family and Consumer Sciences.
Massachusetts, Virginia, Washington, Oregon, Minnesota, Ohio, Michigan and California all had confirmed cases of Salmonella typhimurium illnesses from the ice cream. A case in Illinois was confirmed but is counted in Virginia, since that’s where the person ate the ice cream.
"Remember that temptation to lick the cookie or cake batter beaters?" Andress asked. "Raw, unpasteurized eggs are another source of Salmonella bacteria. Unless you use pasteurized eggs, resist that temptation. Wait until the cookies or cakes have been baked to indulge, or you risk getting sick."