My tiramisu recipe uses raw eggs, no one has gotten salmonella yet from it. I've eaten about 20 pounds of various batter (cake, pancake, etc) and have yet to have salmonella. I'm thinking the chances are relatively slim, especially nowadays with stricter health codes and such.
As an aside, in Japan they eat raw chicken (Actually it's toasted on the outside, raw on the inside, but it's raw freakin chicken). After I got over the stigma of it, I realized it tasted good, and I didn't get salmonella.
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