Happy birthday Sam, no, you can’t eat the batter

My youngest kid is 8 today. He’s the funniest, cutest and most charming of any of us.

And he knows it.

He pretty much gets away with everything. Last year during the annual parent/teacher conference his teacher told us, sure, he talks all the time, he distracts other kids, but how can you discipline him? ‘He’s Sam’.

Today, this budding mite hockey player has practice, donuts with his teammates and then we’e going home for pizza and cake.

As Dani was making the cake earlier today I checked to see whether it was Duncan Hines. Although we’ve long outlawed eating cookie dough and licking the mixing bowl in our house, I still didn’t want to use the stuff that was recalled yesterday after being linked to five cases of Salmonella Agbeni.

From FDA’s website:

The FDA is investigating the manufacturing facility that made recalled Duncan Hines cake mixes.

FDA and the CDC informed Conagra Brands that a sample of Duncan Hines Classic White Cake Mix that contained Salmonella Agbeni matched the Salmonella collected from ill persons reported to the CDC. This was determined through Whole Genome Sequencing, a type of DNA analysis.

Based on this information, Conagra Brands is working with FDA to proactively conduct a voluntary recall of Duncan Hines cake mixes from the market. The FDA is conducting an inspection at the Conagra Brands-owned manufacturing facility that produced the cake mixes. The FDA is also collecting environmental and product samples.

Recommendation:

Consumers should not bake with or eat the recalled product. Additionally, consumers should not eat uncooked batter, flour, or cake mix powder.

Salmonella in low moisture foods continues to be an issue. As the Salmonella dries out it gets hardier and survives for months (or longer). Flour (if that’s the source) comes from dried wheat that’s milled and not heat treated (because it messes with the gluten. Salmonella or E. coli from wheat fields can make it to cake batter fairly easily.

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About Ben Chapman

Dr. Ben Chapman is an associate professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gate keepers of safe food. Ben co-hosts a biweekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow on Twitter @benjaminchapman.