You can definitely get food poisoning from eggs in a cake. It’s important to handle and cook eggs properly to avoid any risk of illness.
One common germ that can be found in raw and lightly cooked eggs is Salmonella. This bacterium can cause food poisoning, which can lead to symptoms like nausea, vomiting, diarrhea, abdominal cramps, and fever. While most healthy individuals can recover from Salmonella poisoning without any issues, it can be particularly dangerous for young children, elderly adults, pregnant women, and those with weakened immune systems.
To reduce the risk of getting sick from eggs in your cake batter or dough, it’s important to follow some guidelines:
1. Use pasteurized eggs: One way to minimize the risk is to use pasteurized eggs. These eggs have been treated to kill any harmful bacteria, including Salmonella. You can find pasteurized eggs in some grocery stores or use egg substitutes that are specifically labeled as pasteurized.
2. Properly store eggs: It’s crucial to store eggs in the refrigerator at a temperature of 40°F (4°C) or below. This helps to slow down the growth of any bacteria that may be present.
3. Inspect eggs before using: Before using eggs, make sure to check them for any cracks or abnormalities. Discard any eggs that have cracks, as they can be more susceptible to contamination.
4. Cook eggs thoroughly: When making cakes or other baked goods with eggs, it’s important to cook them thoroughly. This means baking the cake until it reaches an internal temperature of 160°F (71°C) or higher. This ensures that any harmful bacteria, like Salmonella, are killed.
5. Avoid licking the spoon or eating raw batter: While it may be tempting to indulge in some raw cake batter or cookie dough, it’s best to avoid doing so. Raw batter or dough can contain harmful bacteria, so it’s safest to wait until the baked goods are fully cooked before enjoying them.
It’s worth mentioning that some companies now produce edible cookie dough and brownie batter that can be found in stores. These products are specifically made to be safe for consumption without baking. They are typically made with ingredients that do not contain raw eggs or any other potentially harmful ingredients.
While raw eggs in cake batter or dough can pose a risk of food poisoning, proper handling and cooking can help minimize this risk. By following the guidelines mentioned above, you can enjoy your baked goods safely and without worry.