COLUMN: Magic number for safe eggnog is 160 degrees

 Since colonial times, eggnog has been a favorite part of the holidays for many Americans. George Washington is said to have had his own secret recipe for the treat. However, consumers need to keep in mind that salmonella is a concern when consuming homemade eggnog. 

Eggnog made with raw or partially cooked eggs may be unsafe. In order to destroy salmonella bacteria, the egg mixture must be heated to 160 degrees Fahrenheit. Most commercially sold eggnog is pasteurized by heating to 160 degrees Fahrenheit or above, but it is smart to check the label to be sure. 

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