Effect of Baking Temperature on Salmonella in Cookie Dough
A new study looked at the commercial baking process in controlling Salmonellain hard and soft cookies, specifically whether baking is enough to kill the pathogen in the dough.
Cookie doughs were prepared using flour that was mist-inoculated with a 7-serotype Salmonella cocktail. Hard cookies were baked at 365 °F (185 °C) for 16 min, and soft cookies were baked at 330 °F (165.6 °C) for 22 min, followed by 30 min of ambient air cooling for each type of cookie. D-values of the Salmonella cocktail in cookie doughs were determined using thermal-death-time disks.