this post was submitted on 28 Aug 2023
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Yeah there's two issues with it. Both the raw flour and the raw egg. I'd say the raw flour is the bigger threat to your health.
I’m not sure that’s the case anymore. The specific salmonella that can invade chicken reproductive system is getting more prevelant.
https://www.fsis.usda.gov/sites/default/files/media_file/2020-07/Baseline-Raw-Liquid-Eggs_0.pdf
Essentially, if you get an 18 pack of eggs, there’s a good chance one of the eggs has salmonella.
The study says 34% of whole eggs tested positive for salmonella which is insane.
The CDC says 1 on 20 000. We use raw eggs in many recipes, lots of restaurants still make home made mayo. Not to mention the thousands who eat them raw everyday in smoothies like me. I pass an 18 pack of raw eggs in a week.
I'm guessing only certain strains of salmonella actually make you sick or the study is just shit because that's the only way it makes sense.
Hmm... my family demands I make French Silk pie for the holidays and that involves 4 raw eggs per pie. Always knew there was a risk but I've never had any trouble in 20 years. Wonder how long our luck will last.
You can either buy pasteurized eggs, or pasteurize your own eggs!
You get a double whammy with raw flour, as it can contain both salmonella and e.coli
If you're ever offered Russian eggnog shots, decline.
I think, but I'm not sure, you can microwave the floor I to kill off the bacteria.
I hope you aren't microwaving your floor. The magnetron shouldn't be removed from the shielding. It would kill the bacteria, and you eventually.