Sometimes it happens that we eat raw dough because it is not cooked well enough.
But if you know that the baked goods contain some raw dough, then it is strongly recommended not to eat such a product.
The fact is that dangerous bacteria can multiply in dough that has not been heat treated.
Let's pay attention to the opinion of the expert of the online publication "Belnovosti" and chef Yulia Arkhipova.
How dangerous is raw dough?
Most strains of bacteria found in raw dough are harmless. But sometimes they can cause food poisoning.
Such microorganisms can reproduce and survive at temperatures from +7 to +50 degrees. They enter cereals at the harvesting stage.
Bacteria of this type are killed only by heat treatment – no bleaching or grinding of grain harms them.
Earlier we wrote about what to add to the gravy to thicken it.
Expert: Julia Arkhipova
