If a recipe calls for raw eggs, which of the following is recommended to protect against salmonella?

If a recipe calls for raw eggs, which of the following is recommended to protect against salmonella?

• A. Use pasteurized egg product
• B. Use unpasteurized eggs
• C. Add extra salt
• D. Use only egg yolks

Answer: (A)

Salmonella can be present in raw eggs, so the safest way to keep the same texture and function in recipes that aren’t cooked through is to use pasteurized egg product. Pasteurization heats the eggs just enough to destroy harmful bacteria without cooking the egg, which lets dressings, mousses, sauces, and similar preparations stay smooth and safe. Using unpasteurized eggs keeps you at risk for illness; adding extra salt won’t kill bacteria; using only egg yolks doesn’t address safety and can change the recipe’s texture without eliminating the risk. So, pasteurized egg product is the best choice for protecting against salmonella.

Salmonella can be present in raw eggs, so the safest way to keep the same texture and function in recipes that aren’t cooked through is to use pasteurized egg product. Pasteurization heats the eggs just enough to destroy harmful bacteria without cooking the egg, which lets dressings, mousses, sauces, and similar preparations stay smooth and safe. Using unpasteurized eggs keeps you at risk for illness; adding extra salt won’t kill bacteria; using only egg yolks doesn’t address safety and can change the recipe’s texture without eliminating the risk. So, pasteurized egg product is the best choice for protecting against salmonella.