Tis the season to indulge in
eggnog—festive, rich, velvety, sweet, and occasionally spiked. However, hidden
within its delectable allure may lurk potential hazards.
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| Homemade is usually better, but not necessarily in the case of eggnog |
According to Bill Marler, a legal
expert specializing in food safety (you might recall him from the documentary,
"Poisoned: The Dirty Truth About
Your Food"), The primary risk lies in raw eggs, as they pose a
potential threat of salmonella contamination.
Salmonella, an indiscriminate bacterium, recently sparked an outbreak linked to pet turtles. However, the majority of salmonella infections originate from consumables. Annually, this bacterium is responsible for approximately 1.35 million infections. In the best-case scenario, one might endure a day or two of discomfort, yet the CDC reports that salmonella leads to 26,000 hospitalizations and over 400 fatalities each year. Stay informed and savor the holiday season responsibly.
For Dr. Don Schaffner, a
distinguished professor and extension specialist in Food Science at Rutgers,
the concern lies less with the eggs and more with the milk and cream in eggnog.
The risks associated with raw dairy are better established, he emphasized,
pointing out potential threats such as salmonella, listeria, E. coli, and
campylobacter.
The curiosity may arise: how did
eggnog become a holiday tradition? Many food historians trace its origins back
to 17th century England, where only the affluent could afford eggs, milk, and
spirits. They would blend these ingredients into a festive concoction,
showcasing it during the holiday season.
If you're resolute in enjoying that Christmas cup of indulgence (an 8-ounce serving averaging around 250 to 300 calories), Dr. Mildred Cody, a registered dietitian nutritionist (RDN) and food safety instructor emerita at Georgia State University, provides guidance on safe consumption. Relying on alcohol in eggnog to eliminate all bacteria is unlikely to be effective, Cody cautioned. According to her, the key lies in pasteurization.
Store-Bought Eggnog Might Not Be the Safety Net
Louis Pasteur, a familiar figure
from grade school science, is the mastermind behind pasteurization—a method
involving subjecting perishables like eggs and dairy to high heat, precisely
enough to eradicate any lurking pathogens without compromising the food's
quality. However, a crucial point to note is that, as Elisa Maloberti, the
American Egg Board’s manager of food safety emphasizes, "Most eggs in [an American] grocery store are
not pasteurized," and she adds that pasteurized eggs are clearly labeled.
Reflecting on the prevalence of
salmonella, Dr. Don Schaffner explains, Recent estimates suggest that
approximately three out of every 10,000 eggs test positive for salmonella. He
underscores that while the risk from an individual egg is low, the cumulative
risk increases as more eggs are combined. Stay vigilant, especially when
handling unpasteurized eggs.
The risk persists. In March, England faced a salmonella outbreak linked to eggs, serving as a stark reminder that foodborne illnesses affect a staggering 48 million people annually. The odds of becoming a victim may not be a game worth playing.
While Dr. Mildred Cody and Elisa
Maloberti suggest that pasteurizing raw eggs at home is feasible with a precise
digital thermometer, diverting attention from the process could result in
unintentional scrambled eggs.
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| Pasteurization is one of the keys to avoiding salmonella poisoning from eggnog |
Dr. Don Schaffner emphasizes the
safety of packaged prepared eggnog, stating, "The pasteurization process is executed by a food manufacturing facility
well-versed in the optimal processing of foods to ensure safety."
Now, imagine opening your carton of nog, fortified with pasteurized eggs, milk, and cream. Whip it into a luxurious froth, mix in some spirits, and voila—good to go, right?
Well, not quite. Elisa Maloberti points
out, All pasteurized foods, including egg products, can foster bacterial growth
if exposed to cross-contamination, such as sharing utensils with other raw or
cooked foods.
Bill Marler concurs, drawing a
parallel between a punchbowl of eggnog and the risk profile of a salad bar.
Sharing utensils and a bowl with numerous people introduces uncertainties about
potential risks. It's not about dampening the holiday spirit but rather a
genuine concern for health—both yours and that of the holiday party host, as
well as all the guests.
Marler highlights the presence of norovirus, the highly contagious superbug often referred to as the cruise flu. Surprisingly, norovirus affects more people than salmonella and hepatitis combined, earning its title as the viral foodborne illness grand champion, according to both the CDC and the World Health Organization. Stay mindful of hygiene practices to safeguard against potential health risks during festive gatherings.
Following closely behind norovirus
in terms of contagion risk is hepatitis, which is transmitted through, well, fecal
matter. Bill Marler warns, It can contaminate utensils and even you."Unlike
spoiled food, which often emits a noticeable off smell, viruses and bacteria
are less detectable by scent. Infections may go unnoticed until you feel
utterly rundown a few days later.
While life and eggnog come with no
guarantees, experts offer these tips to minimize the risk of a nasty nog
experience:
Maintain food and drinks, including eggnog, at a temperature of 40 degrees Fahrenheit or cooler to thwart pesky pathogens.
Refrain from leaving perishables
out at room temperature for more than two hours.
Keep hot foods appropriately heated
and segregate them from cooler items.
Regularly wash your kitchen tools
to eliminate potential contaminants.
Prioritize hand hygiene through
frequent handwashing.
When the party kicks off, opt for a
safer approach. Instead of serving eggnog in a grand punchbowl teeming with
potential pathogens, ladle it into individual cups, refrigerating the rest.
While it might take a few extra minutes, this precautionary measure can spare
you and your guests from an unwelcome trip to urgent care.
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