Reply to "Safety of Loose Icing"

If you're using meringue powder and not raw egg whites, then there's no potential carrier of salmonella (which is carried in raw, not pasteurized or dehydrated, eggs), but you can still cross-contaminate (introduce bacteria to) any food product if you handle it improperly (i.e., don't wash hands, get something else in it). Products with high concentrations of sugar can suppress bacterial growth but they are never a complete preventative. Proper handling to avoid cross-contamination is always important. In this case, if you handled everything carefully, there's probably not much to worry about.

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