eggs and salmonella

Quoted message said:

Suddenly struck me while preparing marzipan for the Christmas cake, the egg that the recipe
requires is raw. Isn't there an obvious health risk here?

Steve,

I encountered this question while making eggnog an few years ago. According to the county heaqlth
dept where I live, Allegheny cnty, PA. the estimate is one egg in every fifty thousand has an active
culture. That is of course extremely slight. I don't think I'd be overly concerned. I'm not sure how
well salmonella responds to a acid environment, as suger is quite acidic, which is why jellies don't
need to be pressure sealed. Personally, I think the salmonella thing is somewhat overblown, though
we usually use free-range eggs without antibiotics. I would put my faith in probiotics. You could
always call your local health dept. for more info, though they might be a little reactionary.

Dan

Didn't think of checking the stats with the health authority here. If what
you say applies in the UK, I agree the risk must be small. However, there
are health warnings on most of the proprietary egg boxes (including
free-range), urging that the eggs be thoroughly cooked before eating, and
care to avoid eating products containing raw egg.
steve.
"DDenlinger" <[email hidden]> wrote in message
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Quoted message said:

Quoted message said:

Suddenly struck me while preparing marzipan for the Christmas cake, the

egg

Quoted message said:

Quoted message said:

that the recipe requires is raw. Isn't there an obvious health risk here?

Steve,

I encountered this question while making eggnog an few years ago.

According to

Quoted message said:

the county heaqlth dept where I live, Allegheny cnty, PA. the estimate is

one

Quoted message said:

egg in every fifty thousand has an active culture. That is of course

extremely

Quoted message said:

slight. I don't think I'd be overly concerned. I'm not sure how well salmonella responds to a acid
environment, as suger is quite acidic, which is why

jellies

Quoted message said:

don't need to be pressure sealed. Personally, I think the salmonella thing

is

Quoted message said:

somewhat overblown, though we usually use free-range eggs without

antibiotics.

Quoted message said:

I would put my faith in probiotics. You could always call your local

health

Quoted message said:

dept. for more info, though they might be a little reactionary.

Dan