Rachel Matesz wrote:
>>The egg white protien used in protein powder drinks and sold in health
food stores is pasteurized so there is no risk of salmonella outbreak in
>production or storage.

Amadeus Schmidt wrote:
>>Your words are optimistic and in favour of egg producers.
I'd hope that you're right for the public. However I'm sceptic. A egg once
opened, is subject to quick spoilage within a very short time hours or even
minutes. Now they are filling truck containers full of liquid egg which is
used in egg-containing ready made food items. How could that be save?
Theoretically.....

Rachel responds:
I should have said that there is a certified salmonella free liquid egg
white product on the market which one can get over the internet and in some
health food stores such as Whole Foods.  This could be of value in recipes
that call for egg whites only or for those who want to reduce their total
fat intake, use eggs but not eat as many yolks, and not waste the yolks.  I
have not tried this particular product though I've read some of the material
on it.   Perhaps I should not have posted so quickly that my words did not
convey all that I wanted to convey.

Apologies,

Rachel