Eating raw cookie dough can pose certain risks, primarily due to the presence of raw eggs and raw flour. Raw eggs may contain bacteria such as Salmonella, which can cause foodborne illnesses. Similarly, raw flour can potentially be contaminated with harmful bacteria like E. coli. Therefore, it is generally advised to avoid consuming raw cookie dough.

Raw eggs are a common ingredient in cookie dough recipes, and they can harbor Salmonella, a bacterium known to cause food poisoning. According to the Centers for Disease Control and Prevention (CDC), an estimated 1 in 20,000 eggs in the United States is contaminated with Salmonella. While the risk is relatively low, it is still present, and consuming raw eggs increases the chance of infection. Symptoms of Salmonella infection include diarrhea, abdominal cramps, fever, and vomiting.

Raw flour can also pose a risk as it is a raw agricultural product that has not undergone a process to kill bacteria. In 2016, an outbreak of E. coli infections linked to raw flour affected dozens of people in the United States. The bacteria can contaminate the grain during the growing, harvesting, or milling processes. E. coli infection can lead to symptoms such as severe stomach cramps, diarrhea (often bloody), and vomiting.

To minimize the risks associated with consuming raw cookie dough, it is recommended to follow these precautions:

1. Avoid tasting or eating raw cookie dough that contains raw eggs.
2. Use pasteurized eggs or egg substitutes if you want to consume raw cookie dough. These products are treated to kill bacteria, making them safer to eat.
3. Look for cookie dough recipes that are specifically designed to be eaten raw, as they often use ingredients like heat-treated flour or egg alternatives.
4. If you bake cookies, make sure to cook them thoroughly to kill any bacteria present in the dough.

It is crucial to note that while these precautions can reduce the risk, they do not completely eliminate it. The safest option is to bake the cookie dough according to the recipe instructions, as this will kill any bacteria and make it safe to consume.

References:

1. Centers for Disease Control and Prevention (CDC) - Salmonella and Eggs: https://www.cdc.gov/features/salmonellaeggs/index.html
2. Centers for Disease Control and Prevention (CDC) - Multistate Outbreak of Shiga Toxin-producing Escherichia coli Infections Linked to Flour: https://www.cdc.gov/ecoli/2016/o121-06-16/index.html