Who doesn’t remember a gritty Rocky downing six raw eggs every morning to build up protein levels as part of his training regime (probably anyone younger than me).
Now, raw eggs are becoming a hit for cocktail connoisseurs.
M. Carrie Allan writes in The Washington Post that raw eggs turn up in many delicious cocktails: whole in flips and eggnogs, in pale heads of egg-white froth in drinks such as the pisco sour and the Ramos Gin Fizz.
The American Egg Board’s Elisa Maloberti told Allan, “We do not recommend the consumption of raw eggs.” Nor, she said are they aware of research that shows alcohol kills salmonella.
Christchurch butchers handing out free cocktail sausages to children — a New Zealand tradition — have been linked to at least six cases of yersiniosis in kids under five-years-old.
Canterbury’s Medical Officer of Health, Dr Ramon Pink, says cocktail sausages (also known as cheerios or saveloys) should be heated before they are eaten and should not be offered cold to children at butcher’s shops or delicatessens.
The cocktail sausages were given to most of the children over the counter – a common practice which has been associated with outbreaks of salmonella and campylobacter in Christchurch in the past.
While cocktail sausages are cooked during their preparation they are not ready-to-eat foods. Further heating before eating is required to destroy any bacteria that may have contaminated them after they were made.