HERB - Mint, yet again!

[Sandy M Koenig]

Yes, that is why it is not safe to use an egg that is cracked
R

On Mon, 15 Jun 1998 16:01:52 -0500 "sunshinegirl"
<sunshinegirl at steward-net.com> writes:
>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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