It's Back - Nestle’s Toll House Cookie Dough; Just Don’t Eat It Raw

Take a look at the label from the Toll House cookie package.

It reads: BAKE BEFORE CONSUMING
Nestle printed the instructions and people chose to ignore them.

Now again Nestle, the world’s largest food company, has announced that Toll House cookie dough is returning to a supermarket shelve near you after a two-month recall and warned shoppers not to eat it raw.
It wasn't enough to tell us to bake them first, now they must say "don't eat it raw."

The new shipments of dough have a “New Batch” label and bear the statement

“Do not consume raw cookie dough.”

The E. coli issue with Nestle needs to be watched and monitored but people need to take some personal responsibility.

The Nestle Toll House nightmare began on June 19 with reports of illness among people who ate the dough raw.

At least 72 people became ill, with most of them saying they had eaten raw Toll House dough.

Nestle Restarts Cookie Dough Production After E. coli Outbreak

Fresh on the heels of revelations that three different E. coli strains have been linked to the nationwide outbreak of E. coli in cookie dough, ABC news and the Wall Street Journal reports that Nestle is restarting production. The Danville, Virginia plant was closed on June 19, when E. coli illnesses across the country were tied to the raw cookie dough produced there.

The FDA investigation of the plant found E. coli in an unopened package of the cookie dough and E. coli was also found in in a package of Nestle refrigerated cookie dough in the home of a victim. Both of those strains are different from that found in the stool of the 72 people who were infected by eating the cookie dough, meaning that three strains have now been associated with the product.
Interestingly, Nestle continued processing other food products at the Danville factory while the cookie dough production was shut down.
Questions continue concerning the outbreak, as no source has yet been identified in the E. coli contamination of the Nestle Cookie Dough product. Now the multiple strains of E. coli connected to the outbreak just adds to the mystery, and yet, production resumes.