GAINESVILLE, Ga. -- Pasteurization kills bacteria present in food. As long as cross-contamination does not occur (from hands, utensils or other foods) pasteurized foods should be safe for even those in high risk groups.
To pasteurize recipes containing eggs, 160 degrees F must be reached or 140 degrees F reached and held for three minutes.
Here's how you do it: Combine at least 2 tablespoons of the liquid in the recipe for each beaten egg or egg yolk (4 egg yolks, 8 tablespoons liquid). Cook this mixture over medium-low heat, stirring constantly, until it just starts to bubble. Mixture should be thickened and should coat a spoon; if a candy thermometer is handy, use it.
If the mixture looks like it might start to curdle, remove it from heat and stir rapidly, return to low heat and continue cooking.
Liquids used can be water, juice, milk or flavorings; but not oil or margarine.
This pasteurization technique can be used for all recipes calling for uncooked eggs or egg yolks, containing at least 2 tablespoons of liquid per egg. More liquid can be used if the recipe contains more.
We have this information printed in a brochure with recipes. It is free for the asking. Just send your name and address via e-mail to dwilburn@uga.edu.
Reason for pasteurization
Salmonella enteritidis is the bacteria most commonly associated with eggs. No case of SE bacteria has ever been traced to a Georgia egg. We credit the fact that our state was the first in the nation to require refrigeration at 45 degrees F or less from the time the egg is packed until sold. Our law was passed in 1995. It became a national law only recently.
Scientists estimate that, on average, across the U.S., only 1 of every 20,000 might contain the bacteria, so the likelihood that an egg might contain SE is extremely small (five one-thousandths of 1 percent). At this rate, even if you're an average consumer, you might encounter a contaminated egg once every 84 years!
And, if you keep your egg dish cold (40 degrees F or lower) bacteria growth will be retarded. If you keep the dish hot (140 degrees F or hotter), any bacteria present, will be killed.
Debbie Wilburn is a county Extension agent in family and consumer science with the Hall County Extension Service in Gainesville, Ga. More information can be obtained at 770-535-8290, or dwilburn@uga.edu. This article is drawn from one that appeared in The Times in Gainesville, Ga.
Daily
News