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Posted to rec.food.cooking
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Food safety question -- egg-related
"James Silverton" > wrote in message
...
> On 6/29/2014 12:38 AM, MaryL wrote:
>>
>>
>> "jmcquown" wrote in message ...
>>
>> On 6/28/2014 11:18 AM, 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?
>>>
>> Probably every kid on the planet who ever asked their mother if they
>> could lick the spoon/beaters. They're all dead now, don'tcha know. 
>>
>> Jill
>>
>> ~~~~~~~
>> Somehow, I survived. We (my brother, sister and I) always argued about
>> who got to lick the beaters, the spoon, or the spatula. Of course,
>> there really were some salmonella cases a few years ago (mostly in the
>> northeast, I think), but it is rare.
>
> I'd like to point out that there are a number of dishes that are made with
> raw eggs, some salads for example and certain Korean foods and I've not
> seen much mention of problems involved.
But pasteurized eggs are supposed to be used for those.
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