Submitted By: Terri Kolb, UW-Extension FoodWIse

Holiday treats are just as much fun to make as they are to eat, but it’s important to take some
safety steps to avoid illness.

Decorating with Luster Dust and Glitter

The Centers for Disease Control and Prevention (CDC) reminds consumers that some decorating “luster dust” and glitter have caused toxic metal poisonings in children. Decorating foods with luster dust or glitter is a very popular trend and can turn bake goods into works of art. Look for luster dusts that are safe for consumption and marked “edible” on the label. Some luster dusts used as cake decorations are not edible or food grade and should be labeled as “non-toxic” or “for decorative purposes only”. Non-edible dusts or glitter labeled as “non-toxic” are not harmful when touched but can be harmful if eaten. These non-edible luster dusts and glitter may contain high levels of copper, lead, and other heavy metals and should be removed before eating. Often bakers and consumers don’t understand this need for extra caution. A Food and Drug Administration advisory states that luster dust products should only be eaten if they are labeled as “edible” and contain a list of ingredients. Be sure to purchase baking supply products from trusted sources. Unfortunately, most food items imported into the United States are not inspected for safety. 

Handling Flour Safely 

There are two main concerns in baked goods that can cause foodborne illness. You may already know about raw eggs, but raw flour can cause illness as well. The grains that are ground into flour are grown in fields and like all foods grown outdoors they can be exposed to harmful bacteria. There have been outbreaks of Salmonella and E. coli linked to flour. Processing of grains into flour does not destroy bacteria. Cooking is the only way to be sure that foods made with flour and raw eggs are safe to eat.

  Some dos and don’ts of handling flour: 

• DO follow package direction on baking mixes and other flour containing products for correct cooking temperatures and times. 
• DO keep all raw foods, like flour and eggs, separate from ready-to eat foods. Remember flour is a powder and spreads easily. 
• DO refrigerate cookie and pastry dough according to package directions. Be sure your refrigerator is at a safe 40F or lower.  
• DO clean up after working with flour or raw dough and eggs. Be sure to wash your hands, utensils, bowls, baking pans, cutting boards, and counter tops with warm soapy water. 
• DO NOT eat or allow children to eat or play with raw dough products made with flour or baking mix before cooking. 
• DO NOT use products that contain raw flour, like cake mix to make milkshakes or dessert dips.  

Storing Baked Goods 

Homemade baked goods may spoil faster than store-bought baked goods due to not having preservatives to make them shelf stable. Many baked goods like breads, muffins, cookies etc. can be stored at room temperature because they have low-moisture and high sugar content. If you will not eat them in 2-3 days wrap them tightly and store in the refrigerator or freezer. Baked goods that have creams, custards, cheese, meat and vegetable or cream fillings, or are egg-based need to be kept in the refrigerator for safe storage.  

Freezing baked goods is also a good option but keep in mind they may begin to suffer from changes in flavor and texture after 2-3 months and cream-based baked goods may suffer from sogginess or separation if stored in the freezer.  

Have a healthy, yummy and safe holiday season! 

Learn more about the programs and services of UW-Madison Division of Extension Oneida County at https://oneida.extension.wisc.edu or call 715-365-2750.