On 9 July 2009, the US Food and Drug Administration (FDA) provided the summary findings resulting from its recent inspection of the Nestlé Danville facility where Nestlé Toll House cookie dough is made. This report closes the FDA investigation of the Nestlé Danville facility.

US federal investigators, who spent more than a week at the Danville facility, did not detect E. coli O157:H7 inside the factory or on equipment nor any traces from workers. Nestlé extensive testing reflects the same results.

The FDA report made two observations relating to equipment which have been corrected. Neither of these observations is believed to have any connection to the E.coli O157:H7 found on 29 June in a single retained production sample. The E.coli O157:H7 found in this retention sample does not match the DNA fingerprint of the strain that has caused the outbreak.

As part of the FDA inspection, and through additional independent testing, more than 1,000 tests were performed at the Danville facility, including extensive environmental sampling and analyses. Nestlé also dismantled its production lines for thorough inspection, conducted extensive testing on equipment and ingredients, and carefully reviewed its quality and food safety procedures. To validate these procedures, a controlled production is being phased-in on a few production lines. Scientists from the FDA, Centers for Disease Control (CDC) and The United States Department of Agriculture (USDA) have been working together with nine Nestlé PhD microbiologists on this comprehensive investigation.

Nestlé continues to work closely and in full cooperation with the FDA and the CDC, on the investigation into E. coli O157:H7 illnesses associated with the consumption of raw, refrigerated cookie dough.

Nestlé's paramount priority is the health and safety of its consumers.