After inadvertently consuming raw dough, a variety of concerns may arise. What should be the immediate course of action in this situation? Is it imperative to monitor for any adverse symptoms or signs of foodborne illness? Given that raw dough often contains ingredients such as flour, which may harbor pathogens like E. coli, or raw eggs, carrying the risk of salmonella, what precautions should one take? Should I consult a healthcare professional promptly to assess potential risks? Might it be wise to stay vigilant, tracking any unusual discomfort or gastrointestinal distress that may manifest in the hours following the incident? Additionally, how can one mitigate anxiety around this experience? Are there preventative measures to consider for the future, ensuring that similar mishaps do not occur again? What insights can others who have faced this culinary conundrum offer? In this multifaceted situation, what steps should I prioritize for my well-being?