It s time for us all to update holiday recipes that use raw or undercooked eggs. Fortunately, this is easy to do so we can continue to enjoy recipes traditionally made with raw eggs without the worry of risking foodborne illness from Salmonella bacteria. A eggs with clean, uncracked shells to be contaminated with Salmonella enteritidis bacteria. Scientists suspect that this bacteria is transmitted from infected laying hens directly into the interior of the eggs before the shells are formed. Although the rate of contamination is very low, there is no way to tell if the raw egg you eat contains these bacteria.
Most people recover in a couple days but some people are especially vulnerable.
High-risk groups are the very young, the elderly, pregnant women and people already weakened by serious illness or whose immune systems are weakened. Not only do these groups stand a greater chance of getting sick but also suffering complications. You can use commercial egg products or egg substitutes that have been pasteurized. These products are widely available at grocery stores in the refrigerated and freezer sections. Once the eggs are heated to that temperature, you can cool them down rapidly in the refrigerator to use in your recipe.