Unbaked dough can be harmful to certain populations, including small children, the elderly, and individuals with weakened immune systems due to specific diseases or drug treatments. The presence of E. coli bacteria in unbaked flour can indicate other harmful infections. Furthermore, unbaked flour and uncooked legumes can be difficult to digest and cause stomach aches in some people.
Although consuming unbaked dough may pose relatively low risks for most people, those in vulnerable groups are at a higher risk of complications. The worst-case scenario for most individuals may be a stomach ache or upset stomach for a couple of days, but it is still important to be cautious. Taking precautions such as properly cooking food before consumption can help reduce the risk of foodborne illnesses.
In conclusion, while unbaked dough may not pose significant risks to most people, it is crucial to be aware of its potential dangers, especially for vulnerable populations. Properly cooking food is an essential step that can mitigate these risks and help protect your health and well-being. Stay informed about the dangers associated with unbaked dough and make informed decisions about your food choices to safeguard your health.
