Since CS is effective against salmonella, I'm wondering how much would I need to add to one raw egg to kill any potential salmonella? I have a couple of dessert recipes I really like that have raw eggs in them, and I'm usually nibbling on cookie dough when I'm baking cookies. I'd like to be able to use CS in the eggs beforehand to take care of any potential problems. Does anyone do this or have any suggestions as to amounts?
Thanks, Kim -- The silver-list is a moderated forum for discussion of colloidal silver. To join or quit silver-list or silver-digest send an e-mail message to: [email protected] -or- [email protected] with the word subscribe or unsubscribe in the SUBJECT line. To post, address your message to: [email protected] Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour <[email protected]>
