Nestlé USA will begin using heat-treated flour for manufacturing refrigerated cookie dough due to E.coli presence

Wednesday 13 January 2010

Nestlé USA’s Baking Division announced today it will begin using heat-treated flour in the manufacture of its Nestlé Toll House refrigerated cookie dough. “Consistent with our quality standards for Nestlé Toll House refrigerated cookie dough, this change will only further enhance the safety of our products,” said Paul Bakus, General Manager, Nestlé USA Baking Group.

In June 2009, Nestlé USA voluntarily recalled refrigerated cookie dough after the Food and Drug Administration (FDA) and Centers for Disease Control notified us they were conducting an investigation into reported E. coli O157:H7 illnesses that may have been related to consumption of raw cookie dough. The product was relaunched in August of 2009 following a thorough investigation at the Danville, Virginia manufacturing facility and implementation of a “best-in-class” testing protocol. The quality assurance protocol includes testing ingredients before they enter our facility, rigorous environmental sampling throughout the facility, and testing of finished product before it is shipped to customers.

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