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

tert in seattle

isw wrote:
> 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

the last time I checked, about 15 years ago, it was the same: 1 in 10,000

but things could have changed since then