{"id":15545,"date":"2019-12-23T05:31:42","date_gmt":"2019-12-23T11:31:42","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=15545"},"modified":"2019-12-23T05:31:42","modified_gmt":"2019-12-23T11:31:42","slug":"eggnog-food-safety-tips","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcourses.com\/blog\/articles\/food-safety-news\/eggnog-food-safety-tips\/","title":{"rendered":"Eggnog Food Safety Tips"},"content":{"rendered":"<p>Homemade eggnog is a tradition during the holiday season. But each year, this creamy drink causes cases of <em>Salmonella<\/em> food illness because of one of the main ingredients &#8211; contaminated raw or undercooked eggs.<br \/>\nEggs \u2013 just like raw meat, poultry and fish \u2013 must be properly stored, handled and cooked \u2013 to be safe. Eggs that appear normal can contain a germ called <em>Salmonella<\/em> that can make you sick, especially if you eat raw or lightly cooked eggs. Eggs are only safe when you handle them properly and cook them to the proper temperature.<\/p>\n<div style=\"clear: both;\"><\/div>\n<p>&nbsp;<br \/>\n\t\t\t<div class=\"media-credit-container alignleft\"  style=\"max-width: 1034px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-19260 size-full\" src=\"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-content\/uploads\/2019\/12\/eggnog_eggs_food_safety_Illness_training_001_shutterstock_232204828.jpg\" alt=\"eggnog_eggs_food_safety_Illness\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-content\/uploads\/2019\/12\/eggnog_eggs_food_safety_Illness_training_001_shutterstock_232204828.jpg 1024w, http:\/\/foodsafetytrainingcourses.com\/blog\/wp-content\/uploads\/2019\/12\/eggnog_eggs_food_safety_Illness_training_001_shutterstock_232204828-225x150.jpg 225w, http:\/\/foodsafetytrainingcourses.com\/blog\/wp-content\/uploads\/2019\/12\/eggnog_eggs_food_safety_Illness_training_001_shutterstock_232204828-125x83.jpg 125w, http:\/\/foodsafetytrainingcourses.com\/blog\/wp-content\/uploads\/2019\/12\/eggnog_eggs_food_safety_Illness_training_001_shutterstock_232204828-768x512.jpg 768w, http:\/\/foodsafetytrainingcourses.com\/blog\/wp-content\/uploads\/2019\/12\/eggnog_eggs_food_safety_Illness_training_001_shutterstock_232204828-660x440.jpg 660w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/homemade-white-holiday-eggnog-cinnamon-stick-232204828\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/div>\n\t<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p>Some people think that adding rum, whiskey, or other alcohol to the recipe will make the eggnog safe. But, if contaminated unpasteurized eggs are used in eggnog, you can&#8217;t count on the alcohol in the drink to kill all of the bacteria.<br \/>\nSo, by following simple safe handling and proper cooking practices, you can enjoy delicious, creamy homemade eggnog without worrying about making anyone sick!<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<div class=\"help-box\">\r\n<div class=\"help-title\"><img loading=\"lazy\" decoding=\"async\" style=\"margin-right: 8px;\" src=\"http:\/\/foodsafetytrainingcourses.com\/index_files\/food_safety_training_banner_icon.png\" alt=\"Food Safety Training\" width=\"39\" height=\"39\" align=\"absmiddle\" \/>Food Safety Training - SALE 10% OFF<\/div>\r\n<div class=\"help-link\"><a class=\"help-button\" title=\"More Info\/Enroll Now\" href=\"http:\/\/www.foodsafetytrainingcourses.com\/food_service_safety_training_courses.html\" target=\"_blank\"  rel=\"nofollow\" >State Map<\/a><\/div>\r\n<div style=\"clear: both;\"><\/div>\r\n<div style=\"margin: 10px 0px 0px 10px; font-weight: normal; font-size: 14px;\">\r\n<ul>\r\n<li>Learn about foodborne pathogens, cross contamination, cold and hot food safety, and best practices to prevent foodborne illness.<\/li>\r\n<li>Food Manager ANSI Certification: $99.00 - Valid in all States<\/li>\r\n<li>Food Handler Training: Only $7.00!<\/li>\r\n<li>10% OFF: Enter Promo Code \"train10off\" at Checkout<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>What are the symptoms of a <em>Salmonella<\/em> infection?<\/h3>\n<p>Symptoms typically appear 6 to 48 hours after eating\u00a0 contaminated food, though this period is sometimes much longer.\u00a0 Some people can have diarrhea many times a day for several days and that person may need to be hospitalized.<br \/>\nIn most cases, <em>Salmonella <\/em>illness lasts 4\u20137 days and people recover without antibiotic treatment. Symptoms include:<\/p>\n<ul>\n<li>Diarrhea<\/li>\n<li>Fever<\/li>\n<li>Abdominal cramps<\/li>\n<\/ul>\n<p>Contact your doctor or healthcare provider if your symptoms last longer or get worse.<br \/>\nPeople at a higher risk for foodborne infections include: infants and pregnant women, older adults, and those with weakened immune systems (such as those with HIV\/AIDS, diabetes, or an organ transplant).\u00a0 These groups may get a more serious illness that can even be life-threatening.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n\t\t\t<div class=\"media-credit-container alignleft\"  style=\"max-width: 1034px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-19091 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/gastroenteritis_food_illness_safety_shutterstock_1453571630-3.jpg\" alt=\"gastroenteritis_food_illness_safety\" width=\"1024\" height=\"755\" \/><span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-vector\/gastroenteritis-vector-illustration-labeled-stomach-inflammation-1453571630\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/div>\n\t\n<div style=\"clear: both;\"><\/div>\n<h3>Eggnog &#8211; Cooking the Egg Base<\/h3>\n<p>According to the FDA,\u00a0 start with a cooked egg base for eggnog. To make a cooked egg base:<\/p>\n<ol type=\"\">\n<li>Combine eggs and half the milk as indicated in the recipe. (Other ingredients, such as sugar may be added at this step.)<\/li>\n<li>Cook the mixture gently to an internal temperature of 160 \u00b0F, stirring constantly. The cooking will destroy <i>Salmonella<\/i>, if present. At this temperature, the mixture will firmly coat a metal spoon (but please don\u2019t lick the spoon if the custard is not fully cooked!).<\/li>\n<li>After cooking, chill the mixture before adding the rest of the milk and other ingredients.<\/li>\n<\/ol>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n\t\t\t<div class=\"media-credit-container alignleft\"  style=\"max-width: 1034px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-19259 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/eggnog_eggs_food_safety_Illness_training_004_shutterstock_1545261341.jpg\" alt=\"eggnog_eggs_food_safety_Illness\" width=\"1024\" height=\"683\" \/><span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/christmas-holiday-homemade-eggnog-preparing-closeup-1545261341\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/div>\n\t\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Grocery Store Eggnog is Pasteurized<\/h3>\n<p>If you\u2019re buying eggnog at the store, it has likely been pasteurized. That means the egg-and-milk combination has been heat-treated to kill most of the harmful microorganisms that could make you sick and reduce the ones that cause spoilage as well.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n\t\t\t<div class=\"media-credit-container alignleft\"  style=\"max-width: 1034px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-19262 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/eggnog_eggs_food_safety_Illness_training_002_shutterstock_520825189.jpg\" alt=\"eggnog_eggs_food_safety_Illness\" width=\"1024\" height=\"683\" \/><span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/homemade-eggnog-cinamon-nutmeg-520825189\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/div>\n\t\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Classic Eggnog Recipe<\/h3>\n<p>When making homemade eggnog, the Egg Safety Center and FDA recommends using a cooked egg base or pasteurized egg product to avoid a damper on celebrations because of potential foodborne illness. Here\u2019s an easy recipe for Classic Cooked Eggnog:<br \/>\nIngredients for 12 servings (6 cups):<\/p>\n<ul>\n<li>6 large eggs<\/li>\n<li>1\/4 cup sugar<\/li>\n<li>1\/4 tsp. salt<\/li>\n<li>4 cups whole milk &#8211; divided into 2 cups each<\/li>\n<li>1 tsp. vanilla<\/li>\n<li>12 cinnamon stick for garnish<\/li>\n<\/ul>\n<ol>\n<li><strong>BEAT<\/strong> eggs, sugar and salt in large heavy saucepan until blended. <strong>STIR IN<\/strong> 2 cups milk.<\/li>\n<li><strong>COOK<\/strong> over low heat, stirring constantly but gently, until mixture is just thick enough to just coat a metal spoon with a thin film and temperature reaches 160\u00b0F, about 15 minutes. Do not allow to boil. <strong>REMOVE<\/strong> from heat immediately.<\/li>\n<li><strong>STIR IN<\/strong> remaining 2 cups milk and vanilla.<strong> REFRIGERATE<\/strong>, covered, until thoroughly chilled, several hours or overnight.<\/li>\n<\/ol>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n\t\t\t<div class=\"media-credit-container alignleft\"  style=\"max-width: 1034px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-19261 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/eggnog_eggs_food_safety_Illness_training_003_shutterstock_712382818.jpg\" alt=\"eggnog_eggs_food_safety_Illness\" width=\"1024\" height=\"683\" \/><span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/traditional-christmas-drink-eggnog-grated-nutmeg-712382818\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/div>\n\t\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3 style=\"clear: both; margin-bottom: 20px;\">Summary<\/h3>\n<p>Eggs \u2013 just like raw meat, poultry and fish \u2013 must be properly stored, handled and cooked \u2013 to be safe. Eggs that appear normal can contain a germ called <em>Salmonella<\/em> that can make you sick, especially if you eat raw or lightly cooked eggs.<br \/>\nDecember is National #Eggnog Month. By following simple safe handling and proper cooking practices, you can enjoy delicious, creamy homemade eggnog without worrying about making anyone sick!<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Homemade eggnog is a tradition during the holiday season. But each year, this creamy drink causes cases of Salmonella food illness because of contaminated raw or undercooked eggs. By following simple safe handling and proper cooking practices, you can enjoy delicious, creamy, homemade eggnog without making anyone sick!<\/p>\n","protected":false},"author":1,"featured_media":19260,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49],"tags":[71,79],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/posts\/15545"}],"collection":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/comments?post=15545"}],"version-history":[{"count":0,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/posts\/15545\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/media\/19260"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/media?parent=15545"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/categories?post=15545"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/tags?post=15545"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}