3 days Ago By News Desk
Whether or not you’re a fan of eggnog, chances are it is about to make an appearance at your New Year’s gathering. This creamy holiday favorite is a staple for many, but homemade eggnog can harbor Salmonella bacteria if not prepared properly. And adding alcohol won’t eliminate the risk, despite common myths to the contrary.
The danger is especially significant for vulnerable groups, including young children, pregnant women, older adults, and people with weakened immune systems. Each year, Salmonella infections tied to raw or undercooked eggs in eggnog cause illnesses, underscoring the need for safe preparation methods. Eggnog safety tips Raw eggs are a key ingredient in many homemade eggnog recipes, giving the beverage its signature frothy texture.
However, using unpasteurized eggs can introduce harmful bacteria. To safely enjoy homemade eggnog, follow these guidelines: Dispelling common myths By using pasteurized products or cooking your eggnog base to the correct temperature, you can enjoy this holiday classic without risking foodborne illness. Apple Cider Safety Another beloved holiday beverage, apple cider, carries its own set of risks when unpasteurized.
While most cider sold in grocery stores is pasteurized, untreated cider is often found at farmers markets, cider mills, and health food stores. Unpasteurized cider can harbor harmful bacteria such as E. coli and Salmonella, which have caused outbreaks in recent years.
To ensure cider safety: By following these food safety tips, you can enjoy festive drinks like eggnog and apple cider without worry. Whether you’re hosting a party or attending one, prioritizing safe preparation and serving practices helps ensure that everyone has a happy and healthy celebration. From all of us at Food Safety News, we wish you a joyful New Year filled with good health and happiness and a year free of foodborne illness.
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