Salmonella in eggs that been used in mousses and other desserts in their raw state
The following text is from the FDA site:
What is Salmonella? Salmonella, the name of a group of bacteria, is a common cause of food poisoning in the United States. Most people infected with Salmonella develop diarrhea, fever, abdominal cramps, and vomiting 12 to 72 hours after infection. Symptoms usually last 4 to 7 days and most people get better without treatment. However, in some people, the diarrhea may be so severe that they need to be hospitalized. In these patients, the Salmonella infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated quickly with antibiotics. Certain people are at greater risk for severe illness and include children, older adults, pregnant women, and people with weakened immune systems (such as transplant patients and individuals with HIV/AIDS, cancer, and diabetes).
Salmonella do really exists sometimes in raw eggs. And lots of chefs, use raw egg whites to make mousse au chocolat, and some chefs uses raw egg yolks to in the mousse or other pastries, where they just beat it with some sugar and add it.
How chefs re-insure that the eggs are salmonella free ?
Best Answer
One alternative is to use pasteurized eggs.
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Is it safe to eat raw eggs in a mousse?
Mousse recipes that use raw eggs should be modified by heating the milk, eggs and sugar to 160 degrees F. Hillers recommends any recipe calling for raw eggs should be modified to either heat the eggs or to substitute a modified egg product. If your recipe can't be modified, Hillers advises finding a substitute recipe.Can you get salmonella from eggs in baking?
Eggs are one of nature's most nutritious and economical foods. But eggs can make you sick if you do not handle and cook them properly. That's because eggs can be contaminated with Salmonella, which are bacteria that make people sick.What are the chances of getting salmonella from raw eggs?
The Centers for Disease Control estimates that 1 in every 20,000 eggs are contaminated with Salmonella. Persons infected with Salmonella may experience diarrhea, fever, abdominal cramps, headache, nausea and vomiting.What desserts use raw eggs?
Sweet Dishes- raw cookie and cake dough.
- ice cream or sorbet made with egg yolk.
- unbaked cheesecake with egg whites.
- eggnog.
- tiramisu (Italy)
- chiboust cream\u2014used as a pastry filling (France)
- mousse\u2014chocolate or other dessert mousses made with whipped egg whites.
Why Can Brits (Mostly) Eat RAW Eggs without Worrying About Salmonella? | Food Unwrapped
More answers regarding salmonella in eggs that been used in mousses and other desserts in their raw state
Answer 2
I trained in pastry in Canada and France, and very rarely saw/made a product that had raw eggs, in any form. Sugar acts to blanche eggs, but usually if you are to blanche yolks with sugar, they're whipped over a bain marie until they reach ~65C. You definitely pasteurize them. Even French meringue is only used if it is going to be baked, the preference is for italian meringue which you add sugar syrup at 117C to the whipping whites. As such, all my experience has led me to avoid using uncooked eggs. I have seen SO many examples of uncooked eggs from American cooks, recipes and cooking shows...it is always alarming to me.
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