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How to Keep Eggnog the Holiday Treat from Becoming the Holiday Threat

How to Keep Eggnog the Holiday Treat from Becoming the Holiday Threat

How to Keep Eggnog the Holiday Treat from Becoming the Holiday Threat

It’s the holiday season and everyone is scrambling to make the perfect, traditional holiday feast.  Around this time of year one can be sure to come across a good number of food borne illnesses.  This is due to the delicate forms of food preparation people tend to take during this time of year.

A perfect example is eggnog.  Eggnog is one of those recipes that scream food borne illness if not done properly.  There are many components to keep an eye out for when making traditional eggnog at home.  One of the most dangerous ingredients that you can use in food preparation is raw eggs.  Remember the food borne illness known as salmonella can be transmitted through the use of raw eggs.

If you insist on making eggnog the traditional way make sure to take these steps to ensure that you and your families safety is in well hands.

Cooking the egg base:

The Food and Drug Administration advises consumers to start off their recipe with a cooked egg base for eggnog.  If you are making eggnog for people that are susceptible to food borne illnesses such as people who have low immune systems, elderly people or children this step is especially important.

To start with a cooked egg base, cook the mixture gently to an internal temperature of 160 degrees Fahrenheit making sure not to curdle the eggs.  By reaching this internal temperature you will be able to destroy any present salmonella.  After reaching the proper temperature let the mixture cool before adding the other ingredients.

Alcohol will not destroy bad micro organisms:

For some reason people tend to think that adding brandy or rum to your eggnog will miraculously make it safe.  Not the case.  Although drinking alcohol do obtain some properties that help ward off infectious food borne illnesses it cannot combat against all of them.

Use different options:

Your best bet is to use an egg substitute product or pasteurized eggs in your eggnog.  There are also many recipes available that exclude the use of eggs all together in your eggnog.  If you’d like to try out other variety of eggnogs you can go the Puerto Rican version which goes by the name of coquito.  This version is mostly coconut milk and does not contain any eggs whatsoever.

For more tips on food safety practices and for the following services, contact Ken Kuscher today:

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