Chefs contend threat of salmonella is...

Chefs contend threat of salmonella isn't bad enough to stop usi...

There are 3 comments on the Lowell Sun story from Mar 3, 2010, titled Chefs contend threat of salmonella isn't bad enough to stop usi.... In it, Lowell Sun reports that:

Peanut butter recalls. Spinach scares. Contaminated meat. Is it any wonder Americans are jittery about their food? So much so that when The Associated Press recently ran a recipe for traditional spaghetti carbonara -- complete with its only barely cooked egg -- e-mails poured in.

Join the discussion below, or Read more at Lowell Sun.

Frank

Canton, MA

#1 Mar 3, 2010
One egg every 84 years - think I take the chance and use raw eggs in making my carbornara for supper tonight after I wash my floor with antibacterial soap.
Chelmsford Mom

Boston, MA

#2 Mar 3, 2010
After spending 12 hour in the Emergency Room a few weeks ago with Salmonella poisoning (although I DID lose 8 lbs!), I'm all set - Thanks!
Chelmsford Citizen

Acton, MA

#3 Mar 3, 2010
I heard about pasteurized shell eggs. Anyone know where to find them?

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