Is cookie dough (made at home in the kitchen)
with eggs safe to cook and eat if stored in refrigerator for a month?
When ingredients are combined, even in the cleanest of kitchens, the
handling incorporates microorganisms that can grow and cause food borne
illness. In the case of the refrigerated cookie dough, it is the raw egg
that presents that greatest potential hazard. The USDA Food Safety and
Inspection Service (FSIS) fact sheet on shelled eggs states “Raw eggs
and other ingredients, combined according to recipe directions, should
be cooked immediately or refrigerated and cooked within 24 hours.” Raw
cookie dough containing raw eggs can be kept frozen safely for several
months.
References:
American Egg Board. Accessed at
http://www.aeb.org/LearnMore/FightBac.htm#leftovers
Food Safety and Inspection Service. Accessed at
http://www.fsis.usda.gov/Fact_Sheets/Focus_On_Shell_Eggs/index.asp