Eggnog Safety

Current estimates show that there is a 1 in 10,000 chance that the eggs in your nog could contain a harmful bacteria. To avoid the possibility of food poisoning the Center for Science in the Public Interest recommends that eggs used to make eggnog be heated to before using. Another way to tell if the eggs are ready and safe is if they coat a metal spoon. The consequences of not following these instructions could involve salmonella.

The Mayo Clinic tells us that salmonella can take from a few hours to as long as two days to incubate in the system. An infection is characterized by abdominal pain, nausea, diarrhea, vomiting, high-temperature, headache, chills, and even blood in the stool. The infection generally lasts about four days, but can go as long as seven. Seek medical attention as in some cases this can be deadly.

Eggnog made in dairies is usually pasteurized, which means that harmful bacteria have already been eliminated through a heating process. It generally is also without alcohol.

So when you whip up a batch of eggnog play it safe. Heat your eggs, or buy it from a dairy and add your own finishing touches.

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Interesting Fact:

Eggnog safety may also involve a designated driver!

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