Letter to The Editor, Caterer & Hotelkeeper
Published on 13 May 1999
No Excuses Over Eggs
Sir: Chef Anthony Worrall-Thompson said "When we crack an egg into a bowl we cannot tell if there is anything wrong with it." ("Celebrity Chef welcomes council climb-down in salmonella case" Caterer 29 April, page 7).
If restaurateurs and caterers do not know the state of a raw egg, then why do they still play Russian roulette with them? Their customers' health is reason enough for them to use pasteurised eggs whenever the raw egg is not cooked in an oven for more than three minutes above 70ºC.
Until such time that we can tell if a raw egg is diseased, culinary purity must be sacrificed for the health and safety of the customer.
Rather than blame misfortune, pasteurised eggs should be the norm if the industry is genuine in its concern to diminish the risk of a salmonella outbreak.
Esperanza Zurita Edwardes
Also see letter Published on 8 July 1999
Hospitality learns from Coca-Cola