HERB - Mint, yet again!

[sunshinegirl]

Why would salmonella stick to the yolk?  I have always been told that
salmonella and raw eggs is more of a matter of exterior contaminents on the
shell that come in contact with the egg when the shell is broken.  

----------
> From: Gaylin Walli <g.walli at infoengine.com>
> To: herbalist at Ansteorra.ORG
> Subject: Re: HERB - Mint, yet again!
> Date: Monday, June 15, 1998 11:50 AM
> 
> I wrote:
> >And in case you're wondering about the infamous egg poison, that
> >part sticks with the yolk.
> 
> and Joanna wrote:
> >I assume "egg poison" is the possibility of salmonella being
> >present in the egg.  If not, what is it?  I never heard of this.
> >I know people who have eaten raw meatloaf for years with no ill
> >effect, but it only takes one time...
> 
> Salmonella would be what I was refering to. Personally, I actually
> like using the powdered egg better than the raw egg. I can make up
> as much or as little as I want and not have to worry about whether
> or not I'm going to actually use the yolk any time soon (or if it's
> going to sit in that teeny rubbermaid container and get lost in
> the back of the fridge until such time as I decide to find out
> exactly what that evil smell is). :)
> 
> Jasmine de Cordoba, Midrealm
> g.walli at infoengine.com or jasmine at infoengine.com
> 
> "Si enim alicui placet mea devotio, gaudebo; si autem
> nulli placet, memet ipsam tamen juvat quod feci."
> -- Hroswith of Gandersheim
>
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