tim at microbes.demon.co.uk
Wed Apr 16 14:18:51 EST 1997
In article <5j01sc$422 at qvarsx.er.usgs.gov>, "Jeff L. Miller"
<jlmiller at usgs.gov> writes
>Is it safe to use raw eggs in food recipes? Or is there a way to manipulate the
>egg so it is safe to use?
>Sorry about this dumb question. I won't take any more band width with this...
I would certainly avoid raw eggs in the UK - the vast majority of
Salmonella isolates in this country are of S.enteriditis phage type 4 -
very closely linked to eggs. No idea about the US though.
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