Source: http://www.thriftyfun.com/tf37557124.tip.html

Are Raw Egg Whites Safe?

What are your thoughts out there about the safety--threat of salmonella, etc.--using raw egg whites in a recipe? I've got a recipe for buttercream frosting and one for decorator's icing that I've made for years, both use raw egg whites that don't get cooked. I haven't had any trouble but wonder if I've just been lucky and should start using one of the meringue powder egg-white substitutes such as "Just Whites"?

Lynn from Chico, CA

Source: http://www.thriftyfun.com/tf37557124.tip.html

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