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By Amanda Greenwood
Associate News Editor
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A batch of Doughy brand chocolate chip cookie dough has been voluntarily recalled by the manufacturer and given a Class I health risk warning—the highest possible—by the U.S. Food and Drug Administration (FDA) due to possible contamination with Salmonella.
Newsweek has reached out to the manufacturer by email for comment.
What To Know
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In this case, 113 12-oz tubs of cookie dough were recalled on November 20, 2025, by the manufacturer, Hudson River Foods Corp, and issued with a Class I food risk warning by the FDA on December 5.
This was due to a potential contamination with the bacterium, Salmonella, which causes around 1.35 million infections every year, according to the Centers for Disease Control and Prevention (CDC).
Any member of the public can get Salmonella poisoning, but vulnerable people, including children under 5 , older adults aged 65 or over, or aged 50+ with an existing health condition, and people with weakened immune systems are most at risk. Symptoms, which range from headaches and nausea to diarrhea, high fever, and stomach pain, usually start within six hours or up to six days after infection and usually last between four to seven days.
The recalled cookie dough has a Best By/Expiration Date of July 4, 2026, and was distributed in the following 15 states:
- Texas
- New York
- Pennsylvania
- Florida
- New Jersey
- Illinois
- Montana
- California
- Massachusetts
- Ohio
- Arizona
- Oregon
- North Carolina
- Maryland
- Colorado
According to the FDA enforcement report, which announced the recall classification, Hudson River Foods Corp has contacted those potentially affected by email.
The FDA assigns classification levels (Class I, II, or III) to product recalls to indicate the degree of health risk associated with them, to help the public understand the urgency and severity of the recall:
Class I: Highest risk—which means there is a “reasonable probability” that consumption of a contaminated product will cause “serious adverse health consequences or death.”
Class II: Moderate risk—which may cause “temporary or medically reversible adverse health consequences,” if the contaminated product is consumed.
Class III: Lowest risk—which is “not likely to cause adverse health consequences” if the contaminated product is consumed.
What People Are Saying
The CDC says: “Most people with Salmonella infection have watery diarrhea that might have blood or mucus, stomach cramps that can be severe. Some people also have headache, nausea, vomiting, loss of appetite (not feeling hungry).”
It also states: “Salmonella is a leading cause of foodborne illness, hospitalizations, and deaths in the United States and worldwide.”
What Happens Next
At the time of publishing, there is no information on whether any Salmonella infections have been reported, and no official press release has been published.
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