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Is adding a hot sugar syrup (boiled to 257 F) to egg mixture enough to kill salmonella and other bacteria?

asked by KKool about 5 years ago

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7 answers 3662 views
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HalfPint

HalfPint is a trusted home cook.

added about 5 years ago

Yes, because most those bacteria are killed at 160F. So hot sugar syrup at 257F is hot enough.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

Consider a ratio for Italian meringue, 8oz of egg whites to 16oz of cooked sugar that is cooked to soft ball / 245f.

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A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added about 5 years ago


If I remember my thermodynamics correctly, the above works out to 185F and, for comparison purposes, a classic buttercream from Joy came out to 187F. But those calculations don't take into account inefficiencies due to heat loss from streaming the syrup into the egg mixture and via the mixing bowl, the mass and thermal conductivity of which are likely significant.

Mental gymnastics are fun but salmonella isn't. My guess is, real world, the mixture would not be pasteurized. That's backed up by Joy now recommending cooking buttercreams to 160F before beating in the butter.

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609271d6 306e 4b3e 8479 9d404fb84e73  moi 1
QueenSashy

QueenSashy is a trusted home cook.

added about 5 years ago

ChefOno you never cease to impress me.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

Salmonela is eliminated at 170, but if you use pasturized eggs, you don't need to worry about it at all!

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A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added about 5 years ago


Pasteurization only takes about 7 seconds at 160F -- the question is, how are you going to get the eggs up to that temperature? The most reliable method is over a water bath (aka double boiler).


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