Re: Mayonnaise (safety issues for whole egg home pasteuization)

From: Joel M. Eichen (joeleichen_at_yahoo.com)
Date: 10/24/04 

Date: Sun, 24 Oct 2004 17:28:22 -0400

On Sun, 24 Oct 2004 22:14:50 +0100, " Jill."
<news@REMOVETHISkintaline.co.uk> wrote:

>Tom Schneider wrote:
>>>
>>> Something here on pasteurizing eggs for mayonnaise
>>> http://www.mpshu.on.ca/FoodSafety/egg.htm
>>
>> That web site has at least states the fact that Jill was looking for:
>> "up to 7 percent of chicken eggs and 20 percent of duck eggs harbour
>> Salmonella."
>>
>> So, that's 7 in 100 (not 1 in 100 as originally stated).
>
>I have not had time to look at the site but it has a CA at the end so can I
>presume it is Californian
>I really had not realised that Salmonella was SUCH a terrible problem around
>the United States

Its a huger problem in the UK. You guys eat cows that ate cows and
then wonder why there is BSE.

We are just more casreful in the U.S.

Joel

>
>This is not the case in the United Kingdom nor even in the worst bits of
>Europe
>
>I would be astounded if Australia had such problems
>
>> The stakes are pretty high since that nasty gasterenteritidis seems
>> about as appetizing as a meat pie.
>>
>
>I can now understand why some folks from the United States are so twitchy
>about raw eggs
>If you have SO poor an egg production industry you really must make sure
>your primary producers do soemthing about this
>
>However DO NOT tar the rest of the worlds farmers with the same brush
>
>> This is sufficient to kill the Salmonella bacteria."
>
>and make the egg virtually inedible
>
>
>> Put egg yolks into a bowl in a water bath at 62oC (143.6oF) for 15
>> minutes.
>
>BLECHHHHHH
>really YUCK
>
>> Stir the eggs occasionally.
>> This will raise the yolk temperature to 59oC (138.2oF);
>> sufficient to destroy Salmonella
>> OR use hard-boiled eggs.
>> Hardboiling does not destroy the lecithin in eggs."
>
>But does not make nice mayonnaise
>
>>
>> The only problem with this references is that I find some clear
>> untruths on those pages, which makes me suspect the recommendations
>> when my life is at stake. For example:
>> "Although a freshly laid egg is generally sterile ..."
>
>Urm - can I ask you to think about this for a second
>The statement says "generally" sterile
>When we incubate eggs we raise them to a temperature of 98 degrees
>We maintain this for 21 DAYS !!!!!
>And we get live happy healthy chicks
>Even those that are not fertile are only mush
>Do you really think that such a complicated thing as a chick could survive
>in something that was disease ridden
>
>I also know of a project -- done long before the internet and so not online
>unfortunately - where ordinary eggs were kept in a warm solution of
>Salmonellas - just right for active division and replication for 30 days.
>The intake of any bugs by those eggs was negigible
>A well produced whole egg is a beautiful thing - sterility is built in

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