|Sub-Category:||Food Preparation Techniques|
There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning.
With eggs and all other raw foods from animals, there is a small possibility of Salmonella food poisoning. The risk is greater for those who are pregnant, elderly or very young and those with medical problems which have impaired their immune systems. These individuals should avoid raw and undercooked animal foods.
Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell. Refrigerate broken-out eggs, prepared egg dishes and other foods if you won't be consuming them within an hour.
For summer outings, use ice or coolant in an insulated bag or cooler to keep cold foods cold (40 degrees F or lower) and thermal containers to keep hot foods hot (140 degrees F or higher). When toting raw eggs on outings, leave them in their shells. Immediately consume, refrigerate or freeze raw or lightly cooked egg dishes. Eggnog and homemade ice cream should be based on a cooked stirred custard to ensure safety.
The kitchen, too, can be a source of bacteria. Clean hands and equipment, sanitary food handling practices, proper cooking and adequate refrigeration are essential in safely preparing all foods.
Raw Egg Whites
Although it is possible for Salmonella to be in both the white and the yolk of the egg, the white does not readily support bacterial growth. Cold souffl