Whether or not you’re a fan of eggnog, someone is probably bringing it to your New Year’s gathering. If not made properly, the homemade eggnog recipe could include Salmonella. And no — adding alcohol does not kill the germs.
This is especially dangerous if you are serving people at high risk for foodborne infections: young children, pregnant women, older adults and people with weakened immune systems.
Each year this creamy homemade drink causes many cases of Salmonella infection. The ingredient responsible is usually raw or undercooked eggs. Raw eggs are a standard ingredient in most homemade eggnog recipes, giving the beverage its characteristic frothy texture.
Eggnog recipes vary greatly, and the use as coffee creamer or part of a co*cktail doesn’t mean that bacteria aren’t finding their way and surviving in your drinks.
Here is a helpful guide from the University of Minnesota’s Food, health and Nutrition Extension to keep Salmonella out of your eggnog.
Use pasteurized eggs
Eggnog may be safely made at home by using pasteurized whole or liquid eggs. Pasteurized eggs are found next to regular eggs at the store. Egg substitutes can also be used. These products have also been pasteurized. Using a pasteurized product means that no further cooking is necessary.
Cook to 160 degrees F
If using regular eggs that have not been pasteurized use a recipe in which you cook the egg mixture to 160 degrees F. At this temperature, the egg mixture thickens enough to coat a spoon. Follow the recipe carefully. Refrigerate it at once. When refrigerating a large amount of cooked eggnog, divide it into several shallow containers. Then it will cool quickly.
Use pasteurized eggs
If a recipe calls for folding raw, beaten egg whites into the eggnog, use pasteurized eggs. It has not been proven that raw egg whites are free of Salmonella bacteria.
If you purchase eggnog from your local grocery store, the eggnog has been prepared with pasteurized eggs. You do not need to cook it.
Who’s at risk?
Salmonella and the resulting foodborne illness can affect anyone but its especially risky for some people. This includes senior citizens, pregnant women and very young children. People with weakened immune systems who suffer from chronic illnesses such as cancer, diabetes, liver disease and AIDS are also at risk. So be particularly careful when serving eggnog to those individuals.
Apple cider and other juices
Another beverage often served during the holiday season is apple cider. Apple cider and most juices available at grocery stores are pasteurized or otherwise treated to destroy harmful bacteria. However, unpasteurized or raw juice may be found in the refrigerated sections of grocery stores, or at health-food stores, cider mills or farm markets. However, these types of products should have a warning such as:
WARNING:
This product has not been pasteurized
and therefore, may contain harmful bacteria that can cause serious illness
in children, the elderly,
and persons with weakened immune systems.
If you can’t tell whether a juice has been processed to destroy harmful bacteria, either don’t use the product or boil it to kill any bacteria.
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FAQs
Use pasteurized eggs for eggnog
How does eggnog not have Salmonella? ›
If a recipe calls for folding raw, beaten egg whites into the eggnog, use pasteurized eggs. It has not been proven that raw egg whites are free of Salmonella bacteria. If you purchase eggnog from your local grocery store, the eggnog has been prepared with pasteurized eggs. You do not need to cook it.
What makes eggnog safe to drink? ›
You can ensure that you and your guests are sipping safely, though, Rogers says. Almost all the eggnog sold in stores is pasteurized, which kills bacteria, but he says to be sure to check that the carton or bottle is clearly labeled as such. If you make your own, use pasteurized liquid eggs, which are sold in a carton.
Should you use pasteurized eggs for eggnog? ›
Adding alcohol will inhibit bacterial growth, but it cannot be relied upon to kill bacteria. Once alcohol is diluted, it no longer effectively kills bacteria. You will still need to use pasteurized eggs. Keep in mind that simmering eggnog over heat will remove the alcohol.
Why doesn't eggnog make you sick? ›
Most commercially available eggnogs are pasteurized, so the risk of falling ill from uncooked eggs is pretty minimal. They have been cooked and held at 160 degrees Fahrenheit to ensure that foodborne illnesses, such as salmonella, E. coli, listeria and campylobacter, are no longer present.
What drink kills Salmonella? ›
Washington, D.C.—Tomato juice can kill Salmonella Typhi and other bacteria that can harm people's digestive and urinary tract health, according to research published this week in Microbiology Spectrum, a journal of the American Society for Microbiology.
Can runny yolk give you Salmonella? ›
Cooking reduces the number of bacteria present in an egg; however, an egg with a runny yolk still poses a greater risk than a completely cooked egg. Undercooked egg whites and yolks have been associated with outbreaks of Salmonella infections.
Does the alcohol cook the eggs in eggnog? ›
No. According to the University of Minnesota Extension, "eggs must be cooked to 160 degrees F to kill Salmonella that may be present. Adding alcohol inhibits bacterial growth, but it cannot be relied upon to kill it completely." However, if you use pasteurized eggs, no further cooking is necessary.
How common is Salmonella in eggs? ›
Salmonella doesn't make the hen sick. Eggs are washed and sanitized at the processing plant. The Centers for Disease Control estimates that 1 in every 20,000 eggs are contaminated with Salmonella. Persons infected with Salmonella may experience diarrhea, fever, abdominal cramps, headache, nausea and vomiting.
What happens if I don't use pasteurized eggs? ›
Raw eggs may contain a type of pathogenic bacteria called Salmonella, which can cause food poisoning. Using pasteurized eggs lessens the possibility of contracting a Salmonella infection.
The United States Department of Agriculture does not recommend eating raw shell eggs that are not cooked or undercooked due to the possibility that Salmonella bacteria may be present. However, homemade mayonnaise can be safely made if raw, in-shell pasteurized eggs or pasteurized egg products are used.
How do you tell if eggs are pasteurized or not? ›
To know if your pasture-raised eggs in their shell are pasteurized, check the egg carton. Otherwise, any pasture-raised egg products must follow the USDA standard for all egg products being pasteurized.
How do you not get Salmonella from eggnog? ›
Use pasteurized eggs for eggnog
Eggnog may be safely made at home by using whole, liquid or pasteurized eggs. Pasteurized eggs are found next to regular eggs at the store. Egg substitutes can also be used. These products have also been pasteurized.
Why is eggnog so unhealthy? ›
A classic holiday drink, eggnog is made with milk, cream, eggs, sugar, and spices. Sometimes alcohol like rum or brandy is added for a little kick. This combination provides a rich source of fats and carbohydrates, contributing to a high calorie and sugar content.
Why do I get diarrhea after drinking eggnog? ›
“Eggnog is made with 'heavy' ingredients that, eaten in exclusion of anything else, might cause stomach distress,” registered dietitian Barbara Ruhs said. “Cream is full of fat and that takes longer to digest.
Does eggnog always have raw eggs? ›
Store-bought eggnog still contains eggs, but most are already pasteurized, so even the sickliest Scrooge can likely have a sip.
What percentage of alcohol kills Salmonella? ›
coli and salmonella bacteria, you'd want to opt for 70 percent alcohol. But if you're trying to disinfect a surface that might have viruses lingering on it — for example, if someone in your house has the flu — any dilution of alcohol will work as long as it's above the recommended 60 percent.
