>MH>Hi,
>>MH>In the past, during the holiday season, I would make 'home made' egg
>MH>nog. Now, because of the potential of bacteria contamination in
>MH>uncooked eggs, I've not been making my traditional holiday drink.
>>MH>1) Is my fear justified?
>>MH>2) How much rum/brandy will be required to reduce or eliminate the
>MH>risk of drinking contaminated egg nog.
>>MH>Thanks,
>>MH>Maurice O. Hevey
>MH>mhevey at skypoint.com>>If you can't be sure the eggs are uncontaminated from a known safe
>source or by keeping your own hens, there are recipes that use cooked
>eggs which doesn't taste as good to me. Or you can use powdered eggs
>which DO taste almost as good as the fresh eggs.
>HI!
YOu have strange fears. Sure! bacterial contamination is one problem.
But cooking alone may not destroy any potential bacterial toxins in the
contaminated egg. But such contamination is very rare in eggs and happens
only when you buy eggs from undependable sources. The advantages of taking
an egg a day outweighs the risk of egg contamination. I have been taking
eggs all my life and never faced contaminated eggs ( and that too in my
country where quality control of food is virtually non-existent). Spoiled
eggs can easily be identified.
Rather adding rum/ other alcoholic drinks is more injurious to your
health than risking an egg a day. Moreover to completely kill any
microrganisms in any drink, you need atleast a concentration of 12%v/v of
alcohol. that sure may make you tipsy.
Too much health consciousness may also spoil your health.
jayakumar
jakku at mrna.tn.nic.in
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R. Jayakumar, CSIR-SRF,
School of Biotechnology,
Madurai Kamaraj University,
Madurai - 625021.
India
tel: +91-452-858464(hostel), 858471(ask for 374 to lab)
fax: +91-452-859105
email: jakku at mrna.tn.nic.in
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