Will using eggs in baking a cake kill possible salmonella?

Here's why:

* Salmonella's Resilience: Salmonella bacteria are incredibly heat-resistant. They can survive temperatures much higher than those typically reached in cake baking (350°F/175°C).

* Internal Temperature: While the outside of a cake will reach the desired temperature, the interior may not be consistently hot enough to kill all salmonella.

* Risk Factors: The primary risk of salmonella in cakes comes from raw eggs, which are a common source of the bacteria. Using pasteurized eggs significantly reduces this risk.

What to do:

* Use Pasteurized Eggs: Always choose pasteurized eggs for baking. They have been heat-treated to kill salmonella.

* Proper Handling: Wash your hands thoroughly before handling eggs. Keep eggs refrigerated and use them within their expiration date.

* Cook Thoroughly: If you're using raw eggs in a recipe (like mousse or ice cream), ensure they are thoroughly cooked to a temperature of 160°F (71°C) to kill any potential salmonella.

Remember, while baking a cake won't kill salmonella, taking these precautions can significantly minimize your risk of foodborne illness.