September 19-25 is National Cupcake Week in the United Kingdom!
It’s National Cupcake Week! Frosting, sprinkles and sweets probably come to mind when you think of cupcakes. But what about your other ingredients?
Eggs, an important ingredient in cupcake recipes, run the risk of salmonella contamination. Salmonella-contaminated eggs do not look or taste any differently from non-contaminated eggs. The only way to fully ensure that you will not be infected is to properly cook all egg-containing dishes.
According to the CDC, the safest way to prevent salmonella is to cook all dishes containing eggs to an internal temperature of 71°C.
By using this simple tip, the risk of food-bourne illnesses can be avoided.
We recommend using a digital thermometer to safeguard and reduce this risk. Comark’s Pocketherm is ideal with HACCP temperature indicators with flashing LED and bleeps:
- -18⁰C and below for Frozen
- 0⁰C to +5⁰C for Chilled
- +75⁰C and above for Cooked