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Episode Transcription
This is Susie Craig from Food Safety in a Minute.
Does your family make homemade eggnog? Traditional recipes often call for uncooked eggs. Eggs may be contaminated with bacteria causing a foodborne illness.
There are several choices for pathogen free eggnog.
- If you can find pasteurized shell eggs at your grocery store, you’re good to go with the family recipe using uncooked eggs. With a process approved by the Food and Drug Administration, shell eggs are placed in a time and temperature controlled water bath destroying disease causing bacteria. Both the yolk and whites are safe to use in your recipe. Processing does not cook the egg. Pasteurized eggs may be held in the refrigerator for three to five weeks.
- Try a new recipe where eggs are cooked to 160 degrees F during preparation. Always check the endpoint temperature with a thermometer.
This is Susie Craig from Food Safety in a Minute.