Tue, Mar-25-03, 07:01
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Registered Member
Posts: 66
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Plan: Schwarzbein
Stats: 171/154/150
BF:??/18.8/??
Progress: 81%
Location: Minnesota
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I watch alot of Food TV and one of my favorite chefs, Sara Moulton has more than once said that the chance of a contaminated egg is 1 in 10,000 and that it really isn't a problem for most consumers (that aren't immune impaired) but is more of a problem in commercial kitchens, where they breaks tens of dozens of eggs at a time and mix them all up. Based on that, I'm fine with raw eggs in things I and my husband eat at home, but not for my infant daughter.
Thanks for the link, Rosarugosa. Here's what that page has to say:
Quote:
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Scientists estimate that, on average across the U.S., only 1 of every 20,000 eggs might contain the bacteria. So, the likelihood that an egg might contain Se is extremely small – 0.005% (five one-thousandths of one percent). At this rate, if you’re an average consumer, you might encounter a contaminated egg once every 84 years.
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The "bacteria" and "Se" referred to are Salmonella.
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