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If you eat real ice cream, you eat raw eggs
saint:
--- Quote from: pinballjim on May 05, 2009, 09:16:13 am ---
--- Quote from: saint on May 05, 2009, 07:23:30 am ---I believe they're probably pasteurized raw eggs?
--- End quote ---
ALL eggs are pasteurized. Period.
--- End quote ---
So in my fridge I have two different brands. 4grain, and Farmer's Market. Neither is pasteurized.
http://ccfbrands.com/brands/farmers-market/
http://4grain.com/questions.html
--- Quote ---Q: IS IT SAFE TO EAT RAW EGGS?
A: The risk of food poisoning from eggs is highest with raw and lightly-cooked dishes. It's best not to serve raw or lightly-cooked dishes made with eggs.
--- End quote ---
No mention of pasteurization here: http://www.incredibleegg.org/egg_facts_safety10.html
And the egg safety center says:
http://www.eggsafety.org/f_a_q.htm#9
--- Quote ---Can shell eggs be pasteurized or irradiated to destroy Salmonella?
A processor can pasteurize shell eggs if FDA has approved the process. Pasteurized shell eggs are available in some areas in the U.S. Shell eggs have recently been approved for irradiation by the US Food and Drug Administration but are not yet available.
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Are egg products pasteurized?
All egg products are required by law to be pasteurized. Approximately one third of all eggs produced in the US today are broken and further processed to make egg products which are sold as retail or foodservice items or ingredients for commercial food manufacturers. These may be whole liquid egg, egg whites, or egg yolks, and may be liquid, frozen or dried. The safety of egg products is regulated by the Food Safety Inspection Service of the USDA and is ensured by mandatory pasteurization to destroy potentially harmful pathogens. Egg products are readily available for food service facilities to use and offer a convenient alternative to using raw shell eggs when large quantities are needed.
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Based on all of this, I would conjecture that most of the eggs you buy are not pasteurized. Egg products (removed from shell and then used in a food product) are likely to all be pasteurized.
SavannahLion:
--- Quote from: Ummon on May 05, 2009, 04:12:03 am ---Well, REAL ice cream is a little more specific - but in any case if you eat ice cream with real eggs in them, you're eating raw eggs. Ditto with mousse and other similar, non-cooked egg-based desserts. How come millions of people don't have salmonella?
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To come back to the question at hand.
Despite what the media likes to do, salmonella isn't exactly a common thing. The majority of salmonella cases in the U.S. are from food products that are processed on a large scale, such as in a restaurant, food processing plant, etc. The reasons vary but generally point towards poor handling procedures such as cross contamination. This generally holds true for other poisonings such as e-coli or staph.
If you keep a clean kitchen and take care to prevent cross contamination such as washing your hands between food handling and using separate utensils for cooked and raw food products (or meat vs vegetables, as the Jewish do) and practice the age old mantra of keeping cold foods cold and hot foods hot, you can minimize if not eliminate food born pathogens. It's not rocket science here.
Besides, most ice cream, even those that bill themselves as "real" don't use eggs anymore. Egg is a thickener in ice cream and there are a variety of alternate thickeners available, both "natural" and artificial.
My grandfather raised chickens and I used to keep chickens as pets, the worst thing I ever encountered was this:
patrickl:
--- Quote from: saint on May 05, 2009, 10:33:56 pm ---
--- Quote from: pinballjim on May 05, 2009, 09:16:13 am ---
--- Quote from: saint on May 05, 2009, 07:23:30 am ---I believe they're probably pasteurized raw eggs?
--- End quote ---
ALL eggs are pasteurized. Period.
--- End quote ---
So in my fridge I have two different brands. 4grain, and Farmer's Market. Neither is pasteurized.
--- End quote ---
I assumed he meant all eggs that are used in a commercial food production proces.
Still, like I said before and SavannahLion said just now, are eggs really used in ice cream (in the broad sense of the term)? Home made ice cream recipes might call for raw eggs sometimes, but commercial ice cream is way too cheap to use fresh ingredients. In ice cream parlors I also doubt they use anything else but water/milk and some powder containing all other ingredients. You can even buy those (add a packet of gelato base and the desired flavor to milk or water and mix) Why would they go through the trouble of using real eggs?
Personally I use raw eggs in several types of ice creams (mostly gelato and sorbet) and in desserts like chocolate mousse and tiramisu. If one in 30,000 eggs is going to give me stomach troubles then fine. My local supermarket doesn't sell pasteurized eggs anymore. Guess there is no sense anymore since the risk of salmonella in eggs has been so much reduced over the last few decades.
There were some rumours about pig fat being used in ice cream. The manufacturers vehemently deny this, but I have my doubts.
SavannahLion:
--- Quote from: patrickl on May 06, 2009, 02:33:51 am ---There were some rumours about pig fat being used in ice cream. The manufacturers vehemently deny this, but I have my doubts.
--- End quote ---
It's possible though probably not likely*. It would probably be cheaper to use vegetable oils. In any case, Companies are getting a bit... creative with their labeling. The best damn use of creative labeling is in dog food. Meat solids? WTF is meat solids and from what animal?!? Second to that is soda ingredients. Brominated vegetable oil? Typically, the vegetable oil derived from tree stumps (usually pine, but I've heard of other species being leveraged) then bromine is added. ??? Off the top of my head, pig fat can probably be creatively hidden behind milk fat, milk fat solids, or simply just fat solids. There's a new one I spotted on my ice cream last month (the container is gone now) but I believe they listed fat under a different labeling... I want to say it was modified fat solids or maybe it was modified fat blends... :dunno
*Apparently pig fat was a common ingredient in soft serve ice cream about 70 years ago and a rumored ingredient in MickeyD's ice creams. I still think it's unlikely today, pig fat may be cheap, but crap vegetable oil blends are even cheaper.
patrickl:
Lol, yeah it's amazing how creative they get in using cheaper alternatives.
The pig fat thing came up when a reporter investigated which products contain pig in some shape or form. Pig gelatine, pig fat, pig colagen and even pig hair is used in lots of products (toothpaste, bread, aspirine, coffee pads). Although indeed pig ingredients are becoming too expensive and are replaced by even cheaper alternatives (synthetic gelatine, vegetable oil etc)
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