With a Swiss meringue, you cook the egg whites until they reach 160 degrees F, at which point Salmonella dies, so you are safe to eat it. Italian meringue has a different method of preparation which does not allow the egg whites to reach 160 degrees F, so enjoy your Swiss meringue buttercream! :)
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I have no problem serving FMBC to my nieces and nephew or my ninety year old grandparents because, in my opinion, the risk of salmonella poisoning is extremely low. That said, the eggs have not been heated to 160 degrees so I don't believe I can claim with a 100% certainty that there is no chance of salmonella poisoning. (My family grew up eating raw egg yolks in a uncooked variation of the Portuguese dish, ovos molos, so no one bats an eyelash for SMBC or FMBC).
And unless I knew for a fact that the SMBC I was eating had been made using a recipe that requires heating the egg whites until they were 160 degrees, I don't think I would assume the SMBC was 100% free of salmonella bacteria. Again, I only heat my egg whites to 140 degrees and if a pregnant woman asked me, I would tell her so and let her make her own decision.
Edited by VanillaSky - 12/29/12 at 8:23pm
Harold McGee says otherwise (http://tinyurl.com/McGee-salmonella).
I've made tons of IMBC and the meringue NEVER hits anywhere near 160 degrees F, which is the temperature at which Salmonella is killed.