Eating in the Safe Zone
3. Use Pasteurized Eggs When in Doubt
Who doesn’t have happy memories of licking the beater when Mom baked cakes? Unfortunately more than 40,000 cases of salmonellosis are reported every year in the United States. So that delicious frothy frosting made with raw egg whites is a bad idea for the birthday cake of my soon-to-be 89-year-old father. When you can’t thoroughly cook a recipe before tasters dig in, use liquid pasteurized eggs, found in the dairy case.
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