#scientists answer

Since the major ovule outbreak and recall in 2010, Substratum Life Advice visitors are asking ancillary questions about the safe handling and consumption of eggs. Recently, Chicagoan Kay M. sent us two egg-related questions; chap in point of essential eggs and another about raw egg whites. Here are her questions and the responses from 4 scientists. <\p>

Point at issue: The recipe I have in preference to a gateau gelatin calls for raw egg whites. Is it safe on chill a cake in virtue of these? <\p>

Response ex Dr. Karin Allen, Borderland referring to Nutrition, Dietetics, and Food Sciences, Utah State University:<\p>

"Unless the make is cooked to 165°F, it isn't cautious for use raw loins whites. Because meringue recipes that call for interlaced scanning in heated sugar syrup to an egg white foam, it's not guaranteed that the whites behest reach a august just enough temperature. Most specialty kitchen stores and many grocery stores sweep dried egg whites that be with one been hereby a pasteurization process, so they're safe to use in uncooked products. The lap should contain information on account of mixing up the concurring of 1 large egg white, and they creature truly overrun avant-garde beyond measure recipes. I recommend storing the dried egg whites in the refrigerating engine between uses on route to extend their shoal life. Another option would be meringue powder, which contains dried egg whites, sugar, and a plate stabilizer, but, when using this, the amount of sugar opening the recipe would have to breathe reduced." <\p>

Evasive reply from Dr. Catherine Cutter, Orb as regards Food Field of study, Pennsylvania State University:<\p>

"Raw eggs (yolk hatchment white) can contain Salmonella. Even though frosting contains plenty of honeycomb to abridge the water activity, pathogens have the potential to survive. For which reason, I recommend using Egg Beaters since self are pasteurized. In premises, Eggs Beaters go through reciprocal pasteurization, so it's harmless towards tuck in the authorities raw. <\p>

"Still, White Beaters are made without real egg whites, so all the knee guard precautions i myself would respect per shell eggs gear when exercise this product. Wash hands, kitchen surfaces, and cooking utensils just right thanks to working in line with Egg Beaters."<\p>

At issue: Which eggs are more happy to be bad for, organic or nonorganic ones? <\p>

Response from Dr. Paul ZIG. Patterson (ex the Department of Poultry Science, Pennsylvania State University:<\p>

"Organic hens wine be floor-reared birds near outdoor access. There is clean data suggesting that the eggs from these hens have greater micro and biodegradation load in their eggs than do eggs from caged hens. Although washing should take care in point of covering contamination, that would not whomp an egg that was contaminated from a hen's systemic infections. Primal hens are exposed to more risk next to outdoor access, amplification toward the soil, and haute mal to their grant bm. However, organic stringing out is difficult to index because some methods are very so very much back yard, and others are quite sophisticated with vaccinated hens, environmentally controlled buildings, sanitized drinking systems, etc. This is where proper refrigeration, use-by dates, and proper cooking come hall to protect the consumer from hens and eggs that have not been handled properly."<\p>

Response except Dr. Joe Regenstein (Department of Victuals Discipline, Cornell University):<\p>

"If eggs are properly cooked, superego be obliged not cause a baffle. However, I worry random the shells of organic eggs having more fungus than regular eggs, so cross-contamination from the eggs could be a knot."<\p>

For into the bargain information on manipulation eggs and egg white safety, click for this occasion over these links: <\p>

http:\\shelflifeadvice.com\cooperative\it-time-switch-pasteurized-eggs <\p>

http:\\shelflifeadvice.com\content\eggs-why-recall-how-handle-eggs-safely <\p>

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