i like it cause, as you all know, after years of eating the f'ers cooked, you get sick of them. Drinking them is quick, painless, and no dishes
i just wanna make sure my body can use the raw protein when uncooked. As for the salmonella, never have had it..
Only takes one bro. Took this from www.safeeggs.com, I read thru it a while back and thought it had some good info. Probably too much info, sorry...*Salmonella causes illnesses in a reported 1.4 million people a year. (1)
*It is estimated .01% of eggs in the retail market are contaminated with Salmonella, or one out of every 10,000 eggs in the U.S. (2)
*Eggs and egg-containing foods have been identified as the vehicle in roughly 80% of known source Salmonella enteritidis (Se) infections in the U.S. (3)
*Se is a dangerous bacterium that can be transferred to humans through ingestion of raw or undercooked eggs. (3)
*Salmonellosis, the illness from Salmonella infection, is characterized by fever, stomach cramps, and diarrhea. The degree to which a person infected becomes sick depends on his or her health status and the virulence of Salmonella ingested. In general, the poorer a person’s health and the more severe contamination of the egg ingested, the greater the likelihood for serious illness and death. (3)
*Salmonella infections are most often found in age extremes, i.e., children and elderly. However, the association of age may be due to a reporting bias as children and seniors are more likely to be cultured by a doctor and reported. (3)
*The at-risk population for Salmonella illness includes children, the elderly, and people with weakened immune systems, which makes up about 30 percent of the U.S. population overall.
*Salmonella is the number one cause of food poisoning in the U.S. (4)
*CDC data shows 75% of Salmonella outbreaks are caused by consuming raw or inadequately cooked, grade A, whole shell eggs. (3)
*Salmonella is much more likely to be associated with egg-containing foods. The eggs involved are almost always grade A commercial shell eggs from a variety of source farms and typically were served not fully cooked. (5)
*Eggs with Salmonella enteritidis look and taste the same as other shell eggs. (4)
*Eggs are contaminated inside the egg prior to lay, so washing the eggs before cracking them open is a common but absolutely false assumption regarding the safety of the egg. Eggs that are USDA graded AA or A quality, as well as eggs that are free range, cage free, organic, vegetarian, etc., while all possessing attributes of value added quality, offer no assurance of safety. Regardless of an egg’s quality attributes, any egg could be harboring Salmonella bacteria inside. There is no taste, texture or visual way to tell which eggs have the bacteria.
*Salmonella enteritidis inside of eggs is not eliminated by standard methods of food preparation, short of cooking eggs until they are dry and hard. (5)
*Effectiveness of cooking to reduce bacteria is measured as a % of bacteria surviving after cooking. Humphrey et al. (1989) established that eggs that were confirmed to contain Salmonella bacteria will still contain Salmonella bacteria after cooking. Eggs that are poached, soft boiled or cooked sunny-side up show that after cooking the bacteria still remained in 100% of samples starting with bacteria. Eggs cooked over easy/over medium (in vegetable oil for approximately 2.5 minutes at 120°F.) showed that Salmonella bacteria remained in up to 56% of samples after cooking. Scrambled and hard cooked eggs where no visible liquid remains, were the only eggs that resulted in 0% containing bacteria after cooking. (3)
*A two-year government study pinpointed cookie dough and other foods containing raw or undercooked eggs as the leading cause of foodborne illness outbreaks. (1)
*Heat pasteurization has been used for over one hundred years and pasteurized eggs are as safe as pasteurized milk.
Salmonella:
Se bacteria are found within chickens' ovaries, and therefore within the egg as it develops and after it is laid.
*The only known way of eliminating these dangerous bacteria is through heat.
*Pasteurization uses heat to kill the bacteria and deliver eggs that are completely safe to eat.
1. Centers for Disease Control and Prevention, 10/02
2. Mason, 1994: Chantarapanont et al., 2000
3. FSIS Risk Assessment of Salmonella enteritidis in Shell Eggs, 10/05
4. CDC Report on Foodborne Illness, 6/99
5. R. V. Tauxe, MD, MPH, Center for Disease Control and Prevention
