美國紐約1間只開幾個月的商店前大排長龍，人們最久得排3個小時，才能嚐到杯裝或甜筒裝的一球球「餅乾生麵團」。
「麵團甜點店」（DO Cookie Dough Confections）28歲創辦人湯姆林（Kristen Tomlan）表示，她1天能賣出1500磅（680公斤）的餅乾麵團，期盼未來能在紐約及線上展店。
「紐約食客」雜誌（Eater New York）報導，「餅乾麵團甜點店」使用經巴氏消毒過的雞蛋以及高溫處理過的麵粉製作麵團，以確保顧客不會吃壞身體。
小編評：這食物超神奇，小編好想吃看看啊！
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連結：Raw Dough’s a Raw Deal and Could Make You Sick（FDA舊公告）
Flour, regardless of the brand, can contain bacteria that cause disease. The U.S. Food and Drug Administration (FDA), along with the Centers for Disease Control and Prevention (CDC) and state and local officials, is investigating an outbreak of infections that illustrates the dangers of eating raw dough. Dozens of people across the country have been sickened by a strain of bacteria called Shiga toxin-producing E. coli O121.
People often understand the dangers of eating raw dough due to the presence of raw eggs and the associated risk with Salmonella. However, consumers should be aware that there are additional risks associated with the consumption of raw dough, such as particularly harmful strains of E. coli in a product like flour.
小編評：其實吃生麵團在去年就開始風行囉，而美國FDA去年也發出過警示，說明生麵團其實有大腸桿菌的衛生安全疑慮，同時因為會使用雞蛋調配，所以也會有沙門氏菌的問題，除非有特別衛生處理過，不然不建議大家食用。