Enjoy raw or undercooked eggs without worry of Salmonella. Sponsored by Davidson’s Safest Choice™ Pasteurized Eggs.
September is National Food Safety Month! What? Doesn’t sound as glamorous as National Pie Day or International Stuff-Yourself-With-Pizza-Month, does it? But, considering that the salmonella bacteria is the number-one culprit in foodborne illness AND the Centers for Disease Control (CDC) estimates that Salmonella causes more deaths than any other foodborne bacteria, don’t you think you should pay a little more attention to eating safe?
I am proud to be working with Davidson’s Safest Choice™ Pasteurized Eggs because their eggs are not only from vegetarian-fed hens that are hormone and antibiotic free, but they are also completely pasteurized.
So when I make ice cream with eggs, simmer some Hollandaise sauce, add a raw egg to a smoothie or even cook a soft-boiled egg, the threat of salmonella poisoning is completely eliminated. And for a mom, that’s HUGE.
Remember, “organic”does not mean “pasteurized.” Washing your eggs does not protect you from Salmonella. If the bacteria is present, it is usually inside the egg. And an egg contaminated with Salmonella, doesn’t “smell bad” or “look bad.” You can not detect Salmonella by taste or by sight.
Pasteurization is safe, not radioactive and it does not destroy the nutrients inside the egg.
Disclosure: I did receive a stipend from Safest Choice Eggs™. The opinions expressed in this post are truly mine. If I didn’t like it, I wouldn’t blog about it.