Whether or not you’re a fan of eggnog, chances are it is about to make an appearance at your New Year’s gathering.
This creamy holiday favorite is a staple for many, but homemade eggnog can harbor Salmonella bacteria if not prepared properly. And adding alcohol won’t eliminate the risk, despite common myths to the contrary.
The danger is especially significant for vulnerable groups, including young children, pregnant women, older adults, and people with weakened immune systems. Each year, Salmonella infections tied to raw or undercooked eggs in eggnog cause illnesses, underscoring the need for safe preparation methods.
Eggnog safety tips
Raw eggs are a key ingredient in many homemade eggnog recipes, giving the beverage its signature frothy texture. However, using unpasteurized eggs can introduce harmful bacteria. To safely enjoy homemade eggnog, follow these guidelines:
- Use pasteurized eggs or egg substitutes: Pasteurized eggs, often sold near regular eggs at the store, have been heat-treated to kill bacteria. Egg substitutes are another safe option, especially for recipes that require uncooked egg whites.
- Cook the egg mixture: If you’re using regular, unpasteurized eggs, heat the egg mixture to an internal temperature of 160 degrees Fahrenheit. At this temperature, the mixture thickens enough to coat a spoon, ensuring any bacteria are destroyed. Refrigerate the eggnog promptly after cooking and divide large batches into shallow containers to speed up cooling.
- Store-bought eggnog: Commercially prepared eggnogs are made with pasteurized eggs and do not require additional cooking, making them a convenient and safe option.
Dispelling common myths
- Alcohol kills bacteria: While alcohol is a traditional ingredient in eggnog, it does not kill Salmonella or other harmful pathogens.
- Hot coffee kills bacteria: Adding eggnog to coffee may seem like a quick fix, but it won’t reach the sustained temperature needed to eliminate bacteria.
- All store-bought eggnog is raw: Store-bought options are pasteurized and safe to consume directly.
By using pasteurized products or cooking your eggnog base to the correct temperature, you can enjoy this holiday classic without risking foodborne illness.
Apple Cider Safety
Another beloved holiday beverage, apple cider, carries its own set of risks when unpasteurized. While most cider sold in grocery stores is pasteurized, untreated cider is often found at farmers markets, cider mills, and health food stores.
Unpasteurized cider can harbor harmful bacteria such as E. coli and Salmonella, which have caused outbreaks in recent years. To ensure cider safety:
- Look for a label indicating pasteurization or a warning about the lack of treatment.
- If unsure, boil unpasteurized cider before serving.
- For homemade cider, wash apples thoroughly and avoid using damaged fruit to reduce the risk of contamination.
By following these food safety tips, you can enjoy festive drinks like eggnog and apple cider without worry. Whether you’re hosting a party or attending one, prioritizing safe preparation and serving practices helps ensure that everyone has a happy and healthy celebration.
From all of us at Food Safety News, we wish you a joyful New Year filled with good health and happiness and a year free of foodborne illness.
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