What You Should Know:
There
is an ever-growing concern about the threat of salmonella, bacteria
that contaminate eggs and poultry.
We
often eat eggs lightly cooked and even raw which pose a greater
threat.
There
is no way of knowing the degree of risk when eating raw or lightly
cooked eggs.
It
has been recommend that immuno-compromised patients, the very
young and the elderly, all of whom are the most severely affected
when stricken, should not eat raw or lightly cooked eggs.
Those
who are consuming eggs that have not been cooked to 165*F (75*C)are
doing so at their own risk.
You
can take comfort in the knowledge that eggs in cakes, cookies
and breads have been sufficiently cooked to be safe.
