Having blood and puss in milk is surprisingly OK. That’s not an industrial problem, that’s just biological reality. However the amount is very low and not a health concern. There are just as much of those components in raw and pasteurized. The problem is that in the raw milk the bacteria still lives on.
It’s like how there is an acceptable limit to how many ground up cockroaches and mouse shits you’re allowed to have in wheat flour. If the level is low enough and you don’t eat the flour raw, there is no problem.
There is the option of pasteurization as well, but that requires very precise equipment. I don’t think a home sous vide machine would be accurate enough to properly pasteurize an egg. At least that’s what I read a while back. Correct me if I’m wrong.
This can be the new version of the cinnamon challenge. Yeah, go ahead, you are to eat at least 1 tablespoon of raw wheat flour every day, starting now. Clock’s ticking!
Having blood and puss in milk is surprisingly OK. That’s not an industrial problem, that’s just biological reality. However the amount is very low and not a health concern. There are just as much of those components in raw and pasteurized. The problem is that in the raw milk the bacteria still lives on.
It’s like how there is an acceptable limit to how many ground up cockroaches and mouse shits you’re allowed to have in wheat flour. If the level is low enough and you don’t eat the flour raw, there is no problem.
You saying I can’t pack raw flour in my lip like chewing tobacco?
That would not be good. However the more common case of using raw flour is eating raw cookie dough. It’s not safe.
You can eat cookie dough if you toast the flour first and don’t use raw egg.
Raw egg is fine, salmonella can live on the outside of the shell, but most eggs are washed before being packaged.
Oh, interesting. I thought it lived in the actual proteins. Do you have a source for that, btw?
Just my instructor when I took the Foodsafe course to work in restaurants. But I guess it can (rarely) get inside the egg. https://www.canada.ca/en/health-canada/services/meat-poultry-fish-seafood-safety/eggs.html
There is the option of pasteurization as well, but that requires very precise equipment. I don’t think a home sous vide machine would be accurate enough to properly pasteurize an egg. At least that’s what I read a while back. Correct me if I’m wrong.
Yeah but that tends to be because of the whole egg component, salmonella is a bitch.
It’s both.
Pro tip for those that have the itch: You can buy edible cookie dough made from sterilized components
its from the eggs which is often contaminated with samonella.
Careful. You might just accidentally start a new “raw flour” movement. It’s better for your health! You can’t restrict my freedom to eat raw flour!
This can be the new version of the cinnamon challenge. Yeah, go ahead, you are to eat at least 1 tablespoon of raw wheat flour every day, starting now. Clock’s ticking!
isnt it trying to get high snorting cinnamon, nutmeg.
also the fact that people drink it straight form the TIT, or let sit ambient temperature for a while.