CDC, public health and regulatory officials in several states, and the U.S. Food and Drug Administration (FDA) investigated a multistate outbreak of Salmonella Enteritidis infections.
Epidemiologic and traceback data showed that Papa Murphy’s raw cookie dough made people sick.
As of July 13, this outbreak is over.
A total of 26 people infected with the outbreak strain of Salmonella were reported from 6 states. Illnesses started on dates ranging from February 24, 2023, to May 28, 2023. Of 23 people with information available, 4 were hospitalized. No deaths were reported.
State and local public health officials interviewed people about the foods they ate in the week before they got sick. Of the 22 people interviewed, 17 reported eating food from Papa Murphy’s. Fifteen people ate Papa Murphy’s raw chocolate chip cookie dough or raw S’mores bars dough, and one person ate baked cookies made with Papa Murphy’s chocolate chip cookie dough.
Public health investigators used the PulseNet system to identify illnesses that were part of this outbreak. CDC PulseNet manages a national database of DNA fingerprints of bacteria that cause foodborne illnesses. DNA fingerprinting is performed on bacteria using a method called whole genome sequencing (WGS).
WGS showed that bacteria from sick people’s samples are closely related genetically. This suggests that people in this outbreak got sick from the same food.
On May 23, Papa Murphy’s temporarily stopped selling their raw chocolate chip cookie dough and raw S’mores bars dough in response to this outbreak. As of July 13, Papa Murphy’s has not restarted sales of cookie dough and is reviewing their dessert labels to make it clear to customers that their products are not intended to be eaten raw.
CDC always advises people not to eat raw cookie dough, unless it has a label indicating that it is safe to be eaten raw.