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

brooklyn1

On Sun, 29 Jun 2014 18:35:51 +0100, Janet > wrote:

>In article >,
>says...
>>
>> On 6/29/2014 11:14 AM, barbie gee wrote:
>> >
>> >
>> > On Sat, 28 Jun 2014, Julie Bove wrote:
>> >
>> >>
>> >> > wrote in message
>> >> ...
>> >>> 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?
>> >>
>> >> Not that I know of but it's not advised eat raw flour either. Could
>> >> have bug eggs.
>> >
>> > It's not bug eggs that make raw flour inadvisable to eat.
>>
>> The big question would be why would anyone *want* to eat raw flour?
>
> When licking out the mix in the cake bowl, of course!

Actually when baking a cake the flour it contains is not really
cooked, if the cake is moist it never reached a very high
temperature... the way most baked goods are presented today they're
actually raw... store baked muffins are still gummy.