Don't Miss
- Planters Peanut Products Under Recall Due to Listeria Risk
- That ‘New Car Smell’ Could Be Toxic Carcinogens
- Gene Discovery Points to a New Form of Alzheimer’s
- Scientists May Have Located Your Brain’s ‘Neural Compass’
- Almost All Counterfeit Oxycontin Pills Contain Fentanyl
- A Parent’s Watchful Eye Does Keep Kids From Drugs, Alcohol: Study
- AI Might Boost Detection of A-Fib
- Drug May Help Folks Kick the Vaping Habit
- Small Pump May Let Kids Stay Home As They Await New Heart
- Gene Therapy Improves Vision in People With Inherited Blindness
Health Tip: Avoid Recipes With Raw Egg
By LadyLively on July 24, 2017
You may have a recipe or two that calls for raw egg, such as for Caesar salad dressing, custard or mousse.
But since raw egg increases your chances of food poisoning, it’s best to use a safer substitute.
The U.S. Food and Drug Administration suggests:
- Use pasteurized eggs, either in fresh, liquid, frozen or powdered form.
- Combine the eggs with the liquid recommended in the recipe, and heat to 160 degrees Fahrenheit. Use a food thermometer to verify the temperature.
- Instead of making these foods yourself, buy store-bought versions. They should contain pasteurized egg. Read product labels to make sure.
Source: HealthDay
Copyright © 2024 HealthDay. All rights reserved.