The feds are now coming after your cocktails. Is there anything they won’t regulate?
The risk of salmonella from raw egg whites is apparently quite low:
Of course, salmonella is no joking matter. But the reality is that since the salmonella scares of previous decades, the danger of encountering the bacteria has become infinitesimal. You’re more likely — about four times more likely — to choke on a handful of bar nuts than you are to get salmonella poisoning, according to statistics from the National Safety Council. Beyond that, most cocktails that call for raw eggs also call for fresh lemon or lime juice — and the citric acid, along with the alcohol, further neutralizes salmonella risk.
Well, that’s not my area of expertise. And besides, I’m not inclined to drink fizzy, frothy cocktails. I drink the real thing: martinis without qualifying adjectives like “vodka” or “chocolate.” Then again, I’m reminded of Pastor Martin Niemöller’s poem. Better to speak up now.
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