Food safety - melted saran wrap on cookie dough

[Amy]

Last night I stayed up late to make gingerbread cookie dough so my boys and I could bake them today. I separated the batch into parts, wrapped each in saran wrap, and placed them in the refrigerator. Just now I took them out and set them on my glass top range. I just meant to set them down temporarily while I cleared the countertop of dirty dishes and other clutter. I turned on what I thought was the next range to boil some water in the tea kettle. Next thing I knew I smelt burnt gingerbread/molasses and realized I had turned on the wrong range. For the two refrigerated wrapped dough that were sitting on the bottom, about half of the plastic wrap on the side that touches the range had melted off.

Now my husband and I are debating whether we need to toss both wrapped doughs (which equals roughly 2/3 of the dough I made) or is it sufficiently safe to use if I were to just slice off about 1/4 inch from the bottom layer. Would the chemicals caused by the burning have affected the rest of the dough even though those portions still feel cold?

 

[Rose Pink]

If you are just going to use it to make decorative gingerbread cookies for trimming a tree or a gingerbread house that you are not going to eat, go ahead and use it. But, if you plan to consume the gingerbread, my recommendation would be: don't. I realize you went to a lot of work but it isn't worth risking your health.

 

[Talent312]

Saran is the commercial name for polyvinylidene chloride (PVdCl) and the trade name for a number of polymers made from vinylidene chloride. While the film in Saran Wrap does not contain chlorine, some countries are starting to ban the use of PVC in toys for infants and food contact applications.

Frankly, we prob'ly ingest/inhale enuff of that stuff from plastic wrapped food everyday that it may not make a difference, but why risk it. If it were me, I'd throw the mess out and start over with chocolate.

 

[Amy]

I tossed them. Can't risk my boys.