On Sun, 24 Oct 2004 12:23:32 -0400, Apsyrtes >
wrote:
>Here are some guidelines, from a page on the site for the National
>Institute for Biotechnology Information...
>
>http://www.ncbi.nlm.nih.gov/entrez/q...&dopt=Abstract

Guidelines are good.

The situation is so dangerous (Salmonella in home-made mayonnaise
kills innocent people every single day, even those who don't drive)
that even the guidelines are failing to protect us from egg bacteria.

Not only NJ, but, even Arizona is affected!

http://www.pubmedcentral.nih.gov/art...i?artid=243359

Pasteurization of salted whole egg inoculated with Arizona or
Salmonella.
H Ng, J A Garibaldi, K Ijichi, and K L Mihara

Recently, Arizona bacteria, close relatives of Salmonella, were
recovered from salted whole egg that had been pasteurized by the
presently recommended process of 63.3 degrees C (146 degrees F) for
3.5 min. Because of this and the fact that the heat resistance of
Arizona in salted whole egg had not been determined, the present study
was undertaken. Arizona or Salmonella, grown in Trypticase soy broth
supplemented with 2% yeast extract in Fernbach flasks covered with
aluminum foil over cotton and guaze at 35 degrees C with shaking at
176 rpm for about 96 h, were found to have the greatest degree of heat
resistance. As expected, these cells, when inoculated into salted
whole egg at 10(7) cells per ml, survived heating at 63.3 degrees C
(146 degrees F) for 3.5 min in a two-phase slug flow heat exchanger.
To consistently achieve a 7-log kill of typical Salmonella or Arizona,
a treatment of 67 degrees C (152.6 degrees F) for 3.5 min was
required. However, if a 7-log kill is mandatory, it remains to be
determined whether this process affect the functional properties of
this product.