Has anyone heard about something called listeria? Apparently, one way that it can be transmitted is via raw eggs (whites & yolks). I've used my aunts recipe for years that has raw egg whites in it and never had a problem with anyone getting sick (that I know of) but now am scared to use it for fear that there might be people who are esp at risk (pregnant women, children, & the elderly) at the parties where my cakes will be served. I know there are alternative recipes - and I plan on using them now - but it makes me question whether or not recipes using raw eggs should be used at all by anybody because we don't always know who will be consuming our cakes. Does anyone have any more information on this & can shed some light on this for me. This sounds like really scary stuff.

Raw eggs CAN carry salmonella, but the risk is fairly low. Not sure about listeria.

However, I never use raw eggs in goods for customers. I use pasteurized eggs or powdered egg whites. One case of illness, and your business is finished.

I didn't realize listeria could be transmitted through eggs, I thought it was just deli meats/hot dogs/etc.

It depends on your recipe, I guess. If it's a meringue based buttercream, your eggs are heated past pasteurization point by the sugar syrup. If not, you can always use the packaged egg products that are pasteurized. They also have whole eggs that have been pasteurized.

While I am a microbiologist I should say that I am not an expert on listeria. However, here is what I do know....

Listeria is a bacteria that can cause foodborne illness primarily only in people with compromised immune systems such as pregnant women and the elderly. Many different types of food can pass along listeria not just raw eggs and these include other raw animal products, soft cheeses, luncheon/deli meats, vegetables, etc. I know from experience that listeriosis can be truly devasting for pregnant women. A cousin lost twins to this from sliced turkey deli meat. Hence the reason why pregnant women should heat all luncheon meat before eating. Me personally, I avoided every kind of deli meat during my pregnancy, especially since my cousin's tragedy happened not long before I became pregnant.

Anyway...back to your question...

I agree mostly with the other responses. However, the pastuerization process may not get rid of listeria in all cases. I would be more concerned with the possibility of samonella poisoning (my husband is a samonella microbiologist). This is far more prevalent than listeria-based illness and doesn't only affect the immunocompromised.

Have you ever noticed on menus at restaurants the disclaimer that certain products might contain raw or undercooked meat/eggs. I personally would either switch my recipe entirely or make sure that who ever is eating your cake knows that it contains raw eggs. And for sure I would only use pasteurized egg products. But this is just my opinion.

I wondered this too when I saw all the recipes that call for raw egg whites in icing. Listeria is not the only risk. According to a government web site one in 20,000 raw eggs carries salmonella.

People have been eating these bacteria for years in their food. Almost anyone's immune system can handle these bacteria in small amounts. The problem happens when foods which potentially can carry the bacteria are stored in a way that allow the bacteria to multiple. That's why you always hear warnings about not leaving your potato salad outside of refrigeration on the 4th of July...that kind of thing.

If the number of bacteria present is above a certain point, then the young, old, and immune-suppressed can become ill. If they reach an even higher point then normal people can become sick.

That said, I have heard many here and in other places state that the sugar in the icing suppresses bacterial growth. I don't know if there is research to prove that or not.

Still, you don't know what happens to your cake after it is delivered. If it is allowed to sit outside of refrigeration for several days, I do believe it could make someone sick if the eggs or even milk products have some kind of germ. That is always my fear and why I won't use raw eggs in my icing.

The thought of raw eggs gross me out anyway, not only because of bacteria, but just a personal thing I guess. I had icing made with milk that went sour in just two days on the counter. And I really think you have to be careful with any food product you are giving to people other than your family.

I could be wrong but I don't think eggs in the shell can be pasteurized. Meringue powder is just dried egg whites. You would think that after being dried that any bacteria would be dead BUT my Wilton instructor told me you should refrigerate your meringue powder after you open the can because it is an egg product, and I always have.

I have royal icing flowers (made with meringue powder) that my kids have eaten that were 5 years old, no problem. I keep my unused royal icing in the fridge though. I have had a batch of royal that I left on the counter get a nasty smell within several days.

All this is to say....who knows? I just try to be very, very careful. I'm a total germaphobe but when it comes to food-borne disease you just have to do your best and not get overly upset about it. You cannot avoid bacteria altogether because it is in our food. It is very upsetting to know the damage these germs can cause but try to keep this in mind...Our food is probably the cleanest it has ever been in the history of humanity and the food we eat in the US is some of the cleanest in the world.

Just be careful and I would say, not using raw eggs in cake products is a good idea.

As long as the meringue powder is DRY it is shelf stable.

YES you can have pasteurized eggs in the shell. They are typically more expensive and usually clearly marked on the carton.

You can also buy 'fresh' egg whites in a container, but they don't always have them in my store. They are normally with the eggs in a clear bottle. These are pasterized and Kosher certified, at least the ones I have purchased.