Washington: Classic holiday drink eggnog doesn’t bring about a spike in salmonella cases, say experts.“Actually, it happens very, very, very, very infrequently. We do not record an increase in salmonellosis due to eggnog. Otherwise, there would be a CDC health advisory,” ABC News quoted Dr. William Schaffner, chair of preventive medicine at Vanderbilt University Medical Center in Nashville, Tenn, as saying. Unlike raw chicken, store-bought eggs rarely have salmonella on their shells because they are cleaned before they`re packaged, Schaffner said. On the rare occasion that the salmonella bacteria enters an egg, it``s likely one of the 800 salmonella species that needs to be present in large quantities to make someone sick.On the other hand, up to 20 percent of store-bought chicken contains salmonella, and they have a lot more diarrhea-causing bacteria than eggs do, Schaffner said.Rockefeller University’s Laboratory of Bacterial Pathogenesis and Immunology has been making a raw-eggs-and-alcohol eggnog for at least 60 years. It calls for leaving the egg, sugar, cream, spices and alcohol mixture in the fridge for about six weeks.
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