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
#FoodSafetyLifeMatters
#FoodSafety
#FoodSafetyPhilippines
#FoodSafetyTrendsPhilippinesMagazine
#GlenwoodTechnologies
#FoodSafetyAtHome
#FoodSafetyTips
Glenwood Technologies International
Since its establishment in 1995, Glenwood Technologies International, Inc. has been the leader in exclusive distribution of premium rapid diagnostics and hygiene monitoring kits from trusted manufacturers worldwide, providing quality and technologically advanced products to meet the emerging needs for food and feed safety, among others.
