Although this information may not be of great moment for a large number of list members, I believe it to be of enough potential value to pass it on. During some earlier research on undesirable pathogen invasion of common foodstuffs, we determined that noxious pathogens such as E coli can survive the applied heat ranges employed to lightly cook some common foods. e.g. Scrambled eggs. We conducted some simple tests to determine the survivability of several pathogens, but our main interest was centered on E Coli. Additionally, I had a pronounced personal interest....due to fact I practically live on eggs, as my principal protein source. It was scrambled eggs in which we had the greatest interest. Our methodology utilized both cooked...and uncooked....egg mediums. The uncooked specimens were addressed mainly to determine the effectiveness of low strength level CS (10 ppm) against E Coli. We quickly established that 10 ppm CS, at 10 ppm concentration, incorporated directly with whole eggs and thoroughly mixed (beaten with a whisk for about 10 to 15 seconds).....yielded very acceptable results. To wit: 90% control within 6 to 10 minutes @ 80 degrees F. The mixture ratio was, essentially, 1 level teaspoon CS per one medium-size egg. Our results were less favorable in specimens of non-mixed/beaten (whole intact egg contents)egg cultures. Interestingly, bacteria control was clearly defined and only present in the areas/interfaces of "direct exposure" to the CS and the geography of the presence of the CS was evident upon optical examination. Also, quite interesting was the fact that the E Coli culture under the bottom of the egg (among the unbeaen specimens)was inhibited only around the outside edges of the egg specimen. Although this was expected, it was reassuring that our earlier research on the absorption/penetration affecting the effectiveness of CS....was clearly in evidence. And now....to the central theme of my post-----How to prepare scrambled eggs----in a manner which mitigates against contamination from a host of possible pathogens....especially E Coli. Using one teaspoon of 5 - 10 ppm CS for each egg, beat together---briskly---for 12 to 15 seconds and pour into a skillet at medium heat setting. Stir continually until cooked to desired order. Even in those cases where the eggs were "lightly" scrambled----- that is, cases where Laser-type indicators revealed actual temperatures below 120 degrees F. in some areas....E. Coli control of 95% manifested. Not only is this simple procedure desirable and effective, it is "high-end" culinary practice. Capable chefs have known...for decades...that mixing one teaspoon of tap-water with an egg to be scrambled, results in a superior dish. Some list members may raise the contention that eggs are immune to E Coli contamination....because the shell prevents infiltration. While a high measure of protection does, indeed, exist in UNWASHED eggs, such is rarely so when using "store-purchased" eggs. Almost without exception, ALL eggs purchased in the supermarket environment, have been washed with surfactants/detergents prior to packaging. This procedure insures the eggshell is at least semi-permeable and a candidate for transfer/reception of bacterial agents. Admittedly, SOME eggs are coated with non-toxic sealants, prior to sale....but only in High-End or specialty groceries. In any event, I consider this little innovation to be of sufficient value to encourage its adoption. Sincerely, Brooks Bradley.
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