Raw Eggs Revisited

ORIGINAL: dyan


One of the grocery stores I shop at sells paturized eggs,,,you would never know anything was done to them when you crack them.

I wondered how they pasturise egge without cooking them, since eggs cook so quickly.

I looked it up and found out that they heat the eggs to 120° The whites coagulate at 136°.

I wondered that myself and the first time I bought them I didn't believe they would look normal...but they did.  However, now that I use them every day,,,I'm thinking the whites might just be a bit thicker in consistency than eggs not pasturized. 
Or maybe I'm just looking for something to be different!!  LOL!

My great aunt & uncle had a chicken farm.  Their chickens were free during the day, but went into these large, long chicken houses at night.  Some of these were about 100 feet long.  Also in these were the zillion box nests built along the side.  Over the nest boxes were chicken wire windows, but also had shudders that were closed when it was cold or stormy.  Otherwidse, fresh air and sunlight came in all day.
 
I use to love to help them weight and candle the lights.  It was such a simple little gadget.  You put the egg on and a light would shine "thru" the egg and you could see if there was blood spots, double yolk, etc.  Then it started down a "chute.  The heavier ones rolled off the first side chute, etc, until the small ones went all the way to the end.  We would take them out of the slots and put them the correct containers. This was all done in a small shed between the hen houses and their house.
 
In case you are wondering how we got the chickens into the hen house in late after noon, they had feeders in the buildings and all you had to do was get a bucket of hen scratch, toss some out and start calling "Chick, chick, chick, here chick chick " and they would come running and you just more or less led them into the hen house and there was already the feed in the long, long, long feeders.  But of course, there would always be 4 or 5 that wouldn't follow you in.

ORIGINAL: racuda

ORIGINAL: dyan


One of the grocery stores I shop at sells paturized eggs,,,you would never know anything was done to them when you crack them.

I wondered how they pasturise egge without cooking them, since eggs cook so quickly.

I looked it up and found out that they heat the eggs to 120° The whites coagulate at 136°.

 
Sorry to go off on a tangent, but this makes me think about raw vs. cooked bones.  Everyone agrees that raw bones are safer, but lots of people have told me that beef bones, even cooked, rarely crack or splinter, and that the safety concerns regarding bacteria in raw bones outweight the risks of cooked bones.  As with eggs, is there a temperature at which bones can be cooked that kills most germs without damaging the bone?

As with eggs, is there a temperature at which bones can be cooked that kills most germs without damaging the bone?

 
I guess so! See the link  [linkhttp://www.safeeggs.com/]http://www.safeeggs.com/[/link]

ORIGINAL: dyan

As with eggs, is there a temperature at which bones can be cooked that kills most germs without damaging the bone?

I guess so! See the link  [linkhttp://www.safeeggs.com/]http://www.safeeggs.com/[/link]

Sorry, Dyan, but I'm not seeing anything in the link that answers my question... am I missing something?

if you've ever gone into a commercial chicken-egg factory farm you would never ever consider eating or feeding a raw egg again. Grocery store factory-farm eggs need to be cooked for safety. If you can get free-range eggs, those are ok raw.

Sorry, Dyan, but I'm not seeing anything in the link that answers my question... am I missing something?

Duh,,,,,,,,,,,,,,,,,,,,,,don't think I read your original correctly!!   Sorry!   
 
But I'll bet there probably is a way to cook the bones to make them safe from disease and yet keeping them raw enough to act like raw bone.....but  you need someone to exeriment with it. Trouble is that as much as we might feed our dogs raw bones..there still are a lot of people out there that swear that raw bones splinter anyway.

ORIGINAL: dyan

Duh,,,,,,,,,,,,,,,,,,,,,,don't think I read your original correctly!!   Sorry!   

That's OK  

But I'll bet there probably is a way to cook the bones to make them safe from disease and yet keeping them raw enough to act like raw bone.....but  you need someone to exeriment with it. Trouble is that as much as we might feed our dogs raw bones..there still are a lot of people out there that swear that raw bones splinter anyway.

 
Well, if a temperature of 120 degrees kills bacteria in eggs, I assume it would kill bacteria in bones at the same temperature.  I work in a microbiology lab, I should just ask someone there.  I found a website once that sold "slow roasted" bones and they claimed these were as safe as raw, so maybe that's the way to do it.

You know, I mentioned that I looked up the temperature at which pasturised eggs were subjected to and at the website said it was 120°. Now that I think about it, doesn't that sound kind of low? I thought the death temp for bacteria was more like 150.

Anyway, Here is where I found the info:

[linkhttp://www.vegsource.com/talk/science/messages/859.html]http://www.vegsource.com/talk/science/messages/859.html[/link]

120°. Now that I think about it, doesn't that sound kind of low?

Yeah, it gets almost that hot here, in August. You'd think it'd have to be higher than what nature creates, on it's own.....

I couldn't find any temperatures in the process,  on the website of the company that I purchase my eggs thru.

ORIGINAL: racuda

You know, I mentioned that I looked up the temperature at which pasturised eggs were subjected to and at the website said it was 120°. Now that I think about it, doesn't that sound kind of low? I thought the death temp for bacteria was more like 150.

Anyway, Here is where I found the info:

[linkhttp://www.vegsource.com/talk/science/messages/859.html]http://www.vegsource.com/talk/science/messages/859.html[/link]

 
Different types of bacteria can withstand higher temperatures than others.  I'm not sure of the lethal temperature for Salmonella, but perhaps it is 120 degrees, and maybe that is the only organism the pasteurized egg folks are trying to kill.  Also, time is a factor, bacteria may be able to survive certain temperatures for a short period of time, but longer exposure to the same high temperature could result in death of the bacteria.  I can ask someone at work and maybe get a better idea... I do know that when I worked at a coffee shop, the steamed milk for cappuccino had to be kept at a minimum of 120 degrees, or else it had to be thrown out and steamed fresh, if that is at all helpful to this discussion.