Quoting Michael Loo to Jim Weller <=-

internal contamination with Salmonella spp. may occur in 0.01%

or 1 in 10,000, within the same order as my source claimed.

External contamination is much higher. Figures vary but are in the
order of 5%. As you said, be careful to ensure that yolks destined
for mayo don't come in contact with the shells when cracking the
eggs. And also washing the eggs first.

the rate of infection was very small (0.6% in a study of
naturally contaminated eggs and 3.0% among artificially
and heavily infected hens).
[so] 1 in 3 million-odd.

That is much less than I would have guessed. And reassuring, as I do
make homemade mayo with raw egg yolks.

On a related note, Britain and Europe have a vaccine for birds and
although it's fairly expensive to administer (their poultry meat
and eggs cost more than ours) that, along with smaller operations,
cleaner facilities and stringent rodent control (their droppings are
a vector), they have virtually eliminated salmonella there. They also
track every step of the supply chain from farm to consumer and can
track down a contaminated farm, truck, warehouse or processing plant
in 1 or 2 days after a human illness is reported.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Coffee Hazelnut Biscotti
Categories: Cookies, Nuts, Italian, Chocolate, Alcohol
Yield: 60 Servings

1/2 c Hazelnuts
2 tb Frangelico
2 tb Unsweetened cocoa powder
1 ts Instant espresso or
2 ts Instant coffee granules
1 ts Vegetable oil
2 lg Egg whites
1 lg Egg
1 1/3 c All-purpose flour
1/2 c Whole-wheat flour
1/2 c Granulated sugar
1/2 c Packed brown sugar
1 ts Baking soda
1/8 ts Salt
2 ts Ground coffee beans
Cooking spray

To toast hazelnuts, place on a baking sheet and bake at 350
degrees for 15 minutes, stirring once. Turn nuts out onto a
towel. Roll up towel and rub off skins. Chop nuts and set aside.
Preheat oven to 300 degrees.

Place liqueur in a small bowl. Microwave at high (100 percent
power) 10 seconds. Stir in cocoa powder and espresso until
smooth. Add oil, egg whites, and egg, stirring with a whisk until
blended.

Lightly spoon flours into dry measuring cups; level with a knife.
Place flours, sugars, 2 tablespoons hazelnuts, baking soda and
salt in a food processor; process until hazelnuts are ground.

Add ground coffee; pulse two times or until blended. With
processor on, slowly add liqueur mixture through food chute;
process until dough forms a ball. Add 6 tablespoons hazelnuts;
pulse 5 times or until blended (dough will be sticky).

Turn dough out onto a floured surface; knead lightly 4 to 5 times.
Divide dough into 3 equal portions, shaping each portion into a
10-inch-long roll. Place rolls 3 inches apart on a large baking
sheet coated with cooking spray. Bake 28 minutes. Remove rolls
from baking sheet; cool 10 minutes on a wire rack.

Cut each roll diagonally into 10 (1/2-inch) slices. Place slices,
cut sides down, on baking sheets. Bake for 20 minutes. Turn
cookies over; bake an additional 10 minutes (cookies will be
slightly soft in center but will harden as they cool). Remove from
baking sheets; cool completely on wire racks.

Recipe by: Minneapolis Star and Tribune, 9/99

From: Aml@skypoint

MMMMM

Cheers

Jim

... The Beach Boys wrote several songs about surfing.
... But the anti-surfing Beatles didn't write one song about surfing.

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