FoodBanter.com - View Single Post - Food safety question -- egg-related

isw

In article >,
wrote:

> I haven't baked for a long time, and after I made my plum cake I unthinkingly
> licked the batter off the spoon.
>
> But then I automatically thought "I'm going to get salmonella, because
> there's raw egg in the batter."
>
> But I am still hale and hearty two days later.
>
> Has anyone gotten sick from tasting raw cake batter?

I have read that only about one egg in ten thousand presents a problem,
and even then only for immune-system impaired folks.

If anybody has better numbers, please speak up.

Isaac