--- In Kefir_making@yahoogroups.com, Damián <dcl_uy@y...> wrote:
> Hey ! Have you ever heard about a disease called "Salmonela" ?
no, but i have heard of bacteria called "salmonella", and a disease
called "salmonella-poisoning". various species of salmonella are
part of our normal internal mix of bacteria, and a little salmonella
is better than none at all. since this is the kefir list, i guess i
don't need to elaborate on this...
> Please don't eat a raw egg, or at least wash it carefully and wash
> your hands before...
>
> Regards,
> Damián
thanks for your concern, but i eat about two raw egg yolks everyday
when they're in season; i never wash the eggs; i generally don't wash
my hands; i never refrigerate the eggs, and i've eaten raw eggs that
sat out at room temp for over a month. i don't know of any reasons
to change these habits.
salmonella poisoning comes from unusual conditions where certain
strains of salmonella are allowing to multiply to dangerous levels,
not ordinary raw egg eating.
since the salmonella typically comes from the outer surface of the
shell, if you're planning to make dishes with raw eggs and leave them
out at room temp for a long time, then it might be a good idea to
crack them carefully, and even wash the outside if you're really
paranoid. to play it on the safe side, for people with compromised
immune systems, like infants, you might want to wash the outside and
feed the raw eggs fresh from cracking instead of mixing them and
letting them sit around.
personally, unless i'm playing around with egg nog or something, i
just crack 'em and pop 'em in my mouth right away. raw egg yolks are
sooooo delicious!
Mike Parker
SE Pennsylvania
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