What makes raw eggs dangerous?
May 15, 2008 10:20 AM Subscribe
What is the relationship between the age of a consumed raw egg and the risk of food poisoning, and what factors influence it - in general, but also specifically to salmonella?
While I understand that the longer you wait to consume a raw egg, the higher the risk of food poisoning, I have trouble understanding some details about it - specifically:
- Are the dangerous organisms typically inside the egg, or is it contamination from other sources that introduce them?
- What is more important - the quality of the egg, or the waiting time before consumation?
- Is the risk of getting salmonella via raw eggs a stochastic one (i.e. there either are salmonella in the egg, and then you will surely get it, or there isn't, and you will not get it), or is it a risk that's getting bigger over time (i.e. if there are salmonella in the egg, the chances of you getting food poisoning depends on the time you wait before eating it).