this post was submitted on 28 Aug 2023
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I’m not sure that’s the case anymore. The specific salmonella that can invade chicken reproductive system is getting more prevelant.
https://www.fsis.usda.gov/sites/default/files/media_file/2020-07/Baseline-Raw-Liquid-Eggs_0.pdf
Essentially, if you get an 18 pack of eggs, there’s a good chance one of the eggs has salmonella.
The study says 34% of whole eggs tested positive for salmonella which is insane.
The CDC says 1 on 20 000. We use raw eggs in many recipes, lots of restaurants still make home made mayo. Not to mention the thousands who eat them raw everyday in smoothies like me. I pass an 18 pack of raw eggs in a week.
I'm guessing only certain strains of salmonella actually make you sick or the study is just shit because that's the only way it makes sense.
Hmm... my family demands I make French Silk pie for the holidays and that involves 4 raw eggs per pie. Always knew there was a risk but I've never had any trouble in 20 years. Wonder how long our luck will last.
You can either buy pasteurized eggs, or pasteurize your own eggs!
You get a double whammy with raw flour, as it can contain both salmonella and e.coli
If you're ever offered Russian eggnog shots, decline.