Posted by Dean Hughson on April 08, 1998 at 18:07:36 :
In Reply to: No, but i have a suggestion posted by Carl on April 08, 1998 at 17:24:28 :
Carl asked :
: But since you are here, is it true that eggs do not have to be refrigerated
: if held in their shells? and would you speak on salmonella and the use of
: raw eggs in recipes.. what is the REAL truth...
: thank!!
Carl, if the shell egg is intact the chances for salmonella are lessened but there
are also reports that indicate salmonella is transfered before the egg is laid
in rare cases. To be safe I would recommend that catering people
use pasteurized egg products. The following products are available through
extended shelf life liquid whole egg,packed in 5# purepack cartons or 20# bag in a box
(this product can be kept in refrigeration for 30-45 days unopened)
frozen whole egg,5# pure pack cartons
pasteurized liquid yolk product 1 or 2# (for hollandaise sauce)
frozen egg whites,high whip 5# for meringues
frozen sugar yolks 5# for cakes
Frozen egg substitutes various packaging for scrambled eggs or baking
In terms of salmonella information take a look at the American Egg
Board Site that I am posting. Also they have a listing of people
who can supply egg products if you want to buy directly for manufacturers or
find out who distributes in your area.
Hope that helps. Dean Hughson, THE EGGMAN