Recent cases of Salmonella infection are being linked to the consumption of Papa Murphy’s cookie dough, Oregon health officials announced today.
Oregon Health Authority (OHA) epidemiologists investigated a cluster of four cases with identical strains of Salmonella bacteria. The cases range in age from 20 to 57 and reported onset of symptoms between April 1 and April 21. None of the cases were hospitalized, and there have been no deaths. The Washington State Department of Health has reported matching cases of Salmonella as well.
Eating raw cookie or S’mores Bar dough sold by Papa Murphy’s restaurants was significantly associated with contracting this strain of Salmonella. Papa Murphy’s, headquartered in Vancouver, Wash., sells uncooked or “take-and-bake” pizzas and cookie dough that are intended to be baked at home.
“People should contact a health care provider if they believe they’ve had symptoms of salmonellosis, including diarrhea, after eating raw cookie dough,” said Paul Cieslak, M.D., medical director for communicable diseases and immunizations at the OHA Public Health Division. “It’s important to remember, though, that most people with salmonellosis will recover without needing medical care or antibiotics.”
He added: “We recommend anyone who has any of the potentially contaminated cookie or S’mores Bar dough to discard it and wash your hands afterward.” People who have eaten cookie or pizza dough but not gotten sick do not need to notify a health care provider.
OHA epidemiologists are working closely with the Washington State Department of Health, the Oregon Department of Agriculture and the Centers for Disease Control and Prevention (CDC) to investigate the outbreak. Efforts to trace the source of the Salmonella are ongoing.