Foods containing raw eggs, such as homemade ice cream, cake batter,
mayonnaise, and eggnog, carry a Salmonella risk, but their commercial
counterparts don't. Commercial products are made with pasteurized eggs;
that is, eggs that have been heated sufficiently to kill bacteria, and
also may contain an acidifying agent that kills the bacteria. Commercial
preparations of cookie dough are not a food hazard.
If you want to sample homemade dough or batter or eat other foods with raw-egg-containing products, consider substituting pasteurized eggs for raw eggs. Pasteurized eggs are usually sold in the grocer's refrigerated dairy case.
Email this Page To a Friend |
![]() |
Source: Excerpted from FDA Consumer, December 1998 update: Can Your Kitchen Pass the Food Safety Test?