Posted on 08/25/2010 1:56:31 PM PDT by OldDeckHand
Eggs from the two Iowa farms at the heart of a salmonella scare could still make it into your shopping basket — but not in the way you'd think.
The producers responsible for a recall of some 550 million potentially tainted eggs have found another outlet for the inventory that just keeps coming: They’ll turn them into liquid eggs used in everything from cookies and cakes to egg substitutes and pet food.
Patricia El-Hinnawy, a spokeswoman for the federal Food and Drug Administration, confirmed Wednesday that Wright County Eggs and Hillandale Farms will send ongoing supplies of eggs from laying hens to so-called "breaking plants" to be processed and sold.
FDA and animal science experts say the eggs will be pasteurized, a process that indisputably kills the salmonella bacteria responsible for infections that have sickened at least 1,300 people.
(Excerpt) Read more at msnbc.msn.com ...
Yes, I read what they wrote about pasteurization - but, they also said the Titanic couldn't sink - right before it sank.
Actually, pasteurization works.
>>>Actually, pasteurization works.
As does proper cooking. Hard yolks.
Who wants their eggs ‘over hard’?
As far as I’m concerned those eggs are much safer than anything “Low Fat” or “Fat Free” if I ingest products that are either of those the results are much more dramatic than Salmonella.
(not to mention very embarrassing)
TT
>>>Who wants their eggs ‘over hard’?
That’s how I cook mine.
Intentionally?
Yum
Pasteurized then baked.
Works for me. I’m good.
Liquid chicken!
:-)
------
Why would anyone be surprised they'd use contaminated eggs that way?
The same thing is basically done with rotten or frozen fruit that is not acceptable enough to be sold au naturale....it's made into juice.
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We used to get bait that was irradiated and vacuum packed that would keep like forever and did not require refrigeration and if you liked 8” Herring it wasn't bad table fare (like mine smaller) they were completely safe though not approved by big brother for human consumption.
I do believe the name of the procedure is what keeps it from being a wide spread method of food preservation.
TT
Got me a man crush on that Gordon Ramsey. Big Time.
This reminds me of an old joke.
Who crossed the road first- The chicken or the egg?
............ Wait.... I better go back and look this one up again.
I’m picturing in my mind heavily buttered sourdough toast some sausage or bacon and that very egg while I drool on my keyboard... too bad it was served up without grits on the same plate
Grits, yes grits.
***They’ll turn them into liquid eggs used in everything from cookies and cakes to egg substitutes and pet food. ****
The hatchery I used to work for sold all their cull eggs to make powdered eggs, and cake mix ingredients. I assume they still do.
I love soft boiled eggs! Of course I use my own eggs from my chickens that I know are disease free.
The Rooster
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