Questions From Your Kitchen - Lake County
Questions From Your Kitchen...
Keeping Food Safe During Emergencies
It Must Have Been Something I Ate
Gateway to Government Food Safety Information
USDA Food Safety and Inspection Service
National Center for Home Food Preservation
Q.
Why shouldn't I taste a sample of cookie dough before baking it?
A.
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.
Q.
Can I use cracked eggs?
A.
The shell is the egg's first defense against contamination. Do not buy or eat eggs with cracked shells. If you crack the shell, either prepare the egg or break it into a clean container and refrigerate it. Use within two days.
Q.
What does a bulging can mean?
A.
This is a sign of a spoiled canned food. Foods from such cans are not safe to eat, even after cooking.
Q.
Does freezing kill germs?
A.
Freezing does not kill all bacteria, yeasts and molds present in food, but it does prevent their multiplication if the food is held at zero degrees F or less. When thawed, the surviving organisms can multiply again.
