creditWith the season of baking in full swing, we need to be reminded of a few proper food handling techniques that can make a healthier holiday season and less trips to the urgent-care for tummy troubles. There are also a number of seasonal favorites that require either special ingredients or a specific handling method that I’ve found ways to make healthier.
I recently saw a news report discussing the importance of not eating cookie dough. As you may know cookie dough contains raw egg which has been linked to salmonella outbreaks in the past. However, the flour itself has recently been found to have traces of E. Coli. This is especially important with prepared, refrigerated cookie dough which can often be mistaken as safe because of quality control during production. Consumers should also be aware of pre-made dough, since these products go through the same basic process as at home, only on a much larger scale. It’s also important to clean the surfaces the cookie has come in contact with to prevent cross-contamination.
Since I’m on the topic of egg safety, let’s not forget a seasonal favorite, Eggnog. While I find it a guilty pleasure for the calories, I’d love to make this myself but didn’t know how to do so safely. The idea is to cook the eggs well, at least to 160 degrees and chill well overnight afterwards. I found a delicious recipe that avoids any contamination issues, and one that is kid friendly. Let me know how your works out in the comment box below. Enjoy!
