baking cookies/fear of salmonella?

Question by Boyd Jackson: baking cookies/fear of salmonella?
My question is, at what temperature will baking cookies destroy salmonella, and how long do I have to keep it at that temperature. I thought someone said 160 degrees kills salmonella, but I can’t get any answers concerning how LONG it takes for the salmonella to be destroyed. Unless salmonella vanishes immediately the moment the oven temperature reaches 160. Please let me know!

Best answer:

Answer by barbara
Obviuosly, the temperature and amount of time the recipe specifies. No one out there creating recipes is trying to give you salmonellosis.

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Posted by in No Bake Cookies and tagged with Baking, cookies/fear, salmonella | Trackback
  1. Lolly says:

    The cookies just need to be done. I’ve never heard any big problems once they are cooked, only problems with eating cookie dough (which was once one of my reasons for baking in the first place).

  2. Music123 says:

    Generally, cookies are baked in a moderate oven–350 degrees F (175 degrees C)–for 8 to 12 minutes, depending on the size of the cookie. For chewy cookies, allow them to cool on the pan for 3 to 5 minutes before transferring to a cooling rack. For crispier cookies, let cool for one minute on the baking sheet before transferring to a wire rack.

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