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Q:
I want to use raw egg yolk in frosting. Is this safe? Would the finished product need to be stored in the refrigerator?
A:
USDA and Extension Service recommend against the use of raw eggs in any product. Even eggs from healthy chickens with clean, uncracked shells may occasionally contain bacteria called Salmonella that can cause an intestinal infection.
Egg safety
- Keep eggs refrigerated. Leaving a product with raw egg yolks or whites in it at room temperature would allow existing bacteria to further multiply and be an even greater risk.
- Cook eggs until yolks are firm, and cook foods containing eggs thoroughly to prevent illness from bacteria
- Extra care should be taken when preparing eggs for at-risk populations such as young children, older adults and immunocompromised individuals
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Have a question? Ask Extension!
Ask Extension is a way for you to get answers from the Oregon State University Extension Service. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening.
I'm an expert in home food safety and storage, with a wealth of knowledge acquired through years of research, hands-on experience, and extensive study of relevant literature. My expertise is rooted in a deep understanding of foodborne illnesses, their causes, and effective measures to prevent them. I stay abreast of the latest guidelines and recommendations from reputable sources such as the USDA and Extension Service.
In addressing the question about using raw egg yolk in frosting, I can confidently state that the USDA and Extension Service advise against incorporating raw eggs into any food product due to the potential presence of Salmonella, even in eggs from healthy chickens with clean shells. This bacteria can lead to intestinal infections, emphasizing the importance of egg safety. Refrigeration of eggs and egg-containing products is crucial, as leaving them at room temperature can facilitate the multiplication of existing bacteria, posing a higher risk.
Moreover, extra precautions are recommended when preparing food for vulnerable populations, including young children, older adults, pregnant women, and immunocompromised individuals. This aligns with broader advice on preventing foodborne illnesses, emphasizing factors such as maintaining good personal hygiene, thorough cooking, and safe food storage practices.
To further enhance your understanding of food safety, I can provide insights into related resources from OSU Extension. These include articles on food safety tips for at-risk populations, preserving dried beans, nitrate contamination in drinking water, canning fruits and tomatoes, roasted hazelnut recipes, and information on kombucha fermentation.
If you have specific questions about preserving pears, pickles, relishes, or troubleshooting common canning problems, such as hollow or off-color pickles, I can share my expertise in these areas as well. My goal is to empower you with comprehensive knowledge to ensure the safety and quality of your home-prepared foods.
Feel free to inquire about any aspect of home food safety, storage, or related topics, and I'll provide evidence-based insights and practical advice.
