Chefs contend threat of salmonella isn't bad enough to stop usi...
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#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.
#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!
#3 Mar 3, 2010
I heard about pasteurized shell eggs. Anyone know where to find them?
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