Cathy Isom tells us about the safety concern when using raw eggs in recipes. That’s coming up on This Land of Ours.
If you’ve ever wondered whether it’s really safe or healthy to use raw eggs in a recipe, listen up.
Right now eggs can contain salmonella which is a germ that you can’t see it and it can be in an egg and it can cause people to be very sick. And even to die.
That’s Agricultural Research Scientist David Geveke says if you cook the egg it’s fine. But if you don’t cook the egg…
Which some of us don’t do. Like in Caesar Salad Dressing, in Egg Nog or homemade ice cream you can get sick.
Pasteurization is another way to kill salmonella.
Geveke and his colleagues have developed a new pasteurization process that they hope is an improvement over current methods.
Our process as opposed to conventional heating which heats from outside in, our process targets the yoke and it kills bacteria right where its at.
The new process takes one third of the time of conventional methods and leaves the egg whites translucent, so they look and act like fresh unpasteurized eggs.
I’m Cathy Isom…
Image: Salmonella risk and food contamination concept as raw eggs in an egg carton infected with dangerous bacteria resulting in health dangers and a medical situation as a symbol of a health hazards.
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