hi i was just wondering, im going to be making italian butter cream for the first time and i read that the heat of the syrup is ot hot enuf to kill the salmonella from the egg whites. is this true,and should i worry. i cant get my hands on any of those pasturized egg whites(i call them fake eggs) can anyone help thanks.
This is from www.ochef.com
Salmonella are one of a few harmful food-borne bacteria that can survive refrigerator temperatures.
We were taken to task recently by a reader for not including a disclaimer with an article on Caesar Salad that uses a lightly coddled egg in the dressing. Her point is that there may still be people roaming the countryside who have not heard about salmonella and will assume that a recipe that includes uncooked or partially cooked eggs will be safe.
...disclaimers that "unless you know the source" of your eggs, unless you live in an area where salmonella has not been found, and unless you are comfortable with the idea of consuming eggs that have not been heated high enough to ensure that any salmonella bacteria has been destroyed, perhaps you should look for another recipe.
Well, I just have to wonder though, I see some of these chefs using raw egg whites and it seems okay to them..
It makes me think that if there was a real problem with this that there would be a law from the FDA forbidding the use of raw egg whites on these foods.
I am able to get the pasteurized egg whites so I use them whenever I make Italian Meringue. And actually, the only reason I do this is because I hate to have to figure out what to do with the yolks... 
Unless somenoe is really sensitive to eating a product made with raw egg whites, I am thinking that it is okay to use them.
The famous Sylvia Weinstock makes her buttercream with raw egg whites and I haven't heard of anyone ever getting poisoined by it. I would think someone would make a stink about it since she is so well known.
Why don't you do a test and see? I am sure it would be fine.
thanks you put my mind at ease. i had another question would i have to put this italian butter cream in the fridge or could i stay on the counter over night
I agree I am not sure about useing raw egg whites either, but all the chefs say if you know the eggs are fresh and been stored properly it not a problem. I haven't tried the IMBC because of this. I was wondering about useing the meringe powder if that would work for IMBC
The risk of salmonella is less than 1% in Canada and the U.S. but the risk is nonetheless there.
My daughter and I were 2 of several hundred people who got Salmonella food poisoning from a famous pancake restaurant several years ago. 2 people died from it. It is nothing to play around with - I would not ever take the chance, especially after being a victim of such bacteria. I can only guess at how much that restaurant paid out in lawsuits. NOT worth it. How in the world can you know where your eggs came from and that they are safe? (unless you have chickens of your own!)
Here is an old thread with all the options:
http://www.cakecentral.com/cake-decorating-ftopict-12890.html
HTH!
~Kelsie
I´m with Quadcrew, as I got Salmonellas too, 15 years ago. But since that day I haven´t use any kind of raw eggs. If the powdered pasteurized egg whites work - go for them. If you use raw egg whites you have to put it into the fridge over night.
You do need to refrigerate eggs but actually refrigeration will not kill salmonella, it will only limit the growth of already existing bacteria. Only heating eggs to a temperature of 160F will kill the bacteria.
hiya betty and welcome to C.C.
Sure thing you can get those pastuerized egg whites at your local grocery store. They are called "Simply Whites" and they are in the health/ dietetic foods section of the store (or at least they should be).Just follow the directions on the canister for reconstitution or use it just like meringue powder (add 1/2 tsp. of cream of tartar for every "3" egg whites) so that the meringue will be stabilized just like the meringue powder.
I use it all the time in my whipped cream buttercream instead of the meringue powder because it's cheaper and you can get more out of one container.
BTW squirrelly, nice to see ya chica!!!
Actually, many people do not refrigerate their eggs at all. The French don't refrigerate eggs. 
Hell, at the feed store where I buy hen scratch for my pet chicken, the owner doesn't store hers in the fridge either. She all but peed herself laughing when I asked her incredulously, "Are those eggs on the counter for human consumption??" She countered back, "You're not a farm girl, are you?" Ummm, no. LOL This is in an open-air market in Houston, TX, mind you -- in the summer! 
EEEEeeekkkk
On baking days, I leave my eggs out to be at room temperature, but otherwise they are stored in the fridge. I make my own mayo and Hollandaise and dressings using coddled or raw eggs, so I for one accept that the risk of salmonella poisoning is there - refrigerated or not - but is very, very small. When I was freaky about raw eggs, I went for about 5 years without licking a single molecule of cake batter. What a sad 5 years those were.
~ Sherri
Here is a link to a Canadian site dealing with safe storage and handling of eggs. In Canada we have the same if not lower risks of salmonella according to the most recent statitstics I have seen so it should be applicable to the U.S. also.
Salmonella grows are room temperature which is why refrigerating eggs is recommended, it doesn kill the bacteria but it retards further growth.
www.canadaegg.ca/data/1/rec_docs/92_egg-safety.pdf
I had a roommate last year who was from India and he never refridgerated his eggs. It's acctually fine to do this. Refridgeration just slows how fast eggs age. For each day out of refridgeration, an egg will age the same abount as it would in one week refridgerated.
Also, fresh farm eggs have a natural coating that is washed off of comercial eggs which protects it from bacteria entering the shell.
In the link to the other thread I posted are instructions to pasturizing your own whites for IMBC. Also, some stores carry pasturized whole eggs, so that would work too if you can't find any other pasturized whites.
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