Thu, Feb-27-20, 18:17
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Senior Member
Posts: 1,056
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Plan: My own
Stats: 186/155/150
BF:
Progress: 86%
Location: SW PNW
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I don't exactly remember the numbers, but I have read that the chances of getting salmonella from a raw/undercooked egg is somewhere around 1 in 20,000. I think the "DON'T eat undercooked eggs!!", "Be sure to cook your meat to hockey puck consistency!!", "Toss out everything that has a "best by" date, if not yet eaten or used by that date!!", etc -- otherwise you're gonna die!!! -- is all a CYA (cover your bottom) thing. Something conceivably COULD happen, though it's unlikely, but you've been warned, so it's your fault. Personally, I don't worry about it. I buy free range, humanely raised, grass fed, organic, whenever I can. I have raised my own hens for eggs, and will do so again. I am aware of the signs of spoilage in canned goods, and watch for them in the rare instances that I buy such things. I am very careful when I do any home cannning. In other words I am aware of hazards, but also aware that the chances of being struck down by any one of them is slight. Quite frankly, I'm more worried about commercially grown spinach & romaine lettuce.
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