Do not eat raw batters! Unbaked batters and dough can be hazardous if not handled properly. They may contain high levels of Salmonella as most of the ingredients, particularly raw eggs, contain infective microorganisms and spores.

To prevent multiplication of pathogens, batters, if not acidified to a pH of less than 4.1, must be stored until entirely used at less than 4.4°C (40°F).

Source: Dr. Pete Snyder

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