Yes, consuming raw cake or brownie batter that contains raw eggs can potentially lead to foodborne illness. Raw eggs can be contaminated with salmonella, a type of bacteria that can cause food poisoning. While the risk of getting sick from raw eggs is relatively low, it's still a concern, especially for vulnerable populations such as young children, pregnant women, older adults, and people with weakened immune systems.
To reduce the risk of foodborne illness from raw eggs, it's essential to follow safe food handling practices:
- Avoid tasting or eating raw batter that contains raw eggs.
- Wash your hands thoroughly after handling raw eggs or batter.
- Use pasteurized eggs in recipes that call for raw eggs. Pasteurization is a process that kills harmful bacteria without cooking the egg.
- Consider using egg substitutes or egg replacers, which are specifically designed for recipes that traditionally call for raw eggs.
Additionally, some modern recipes may suggest using pasteurized egg products or omitting eggs altogether, offering safer alternatives for those who want to enjoy raw batter without the risk of foodborne illness.
If you really enjoy the taste of cake or brownie batter, you can find numerous egg-free recipes online that are designed to be eaten raw, or you can buy commercially prepared cake or brownie mixes that are specifically formulated to be safe for consumption without baking.