A recent experiment suggests spiked eggnog may be safer to drink than its PG counterpart. NPR attempted to solve the age-old mystery of whether adding alcohol to eggnog, which contains raw eggs, eliminates risk of food poisoning. To answer the question, NPR sought the help of Rockefeller University microbiologist Vince Fischetti.
Fischetti compared bacteria levels in store-bought, alcohol-free eggnog to a recipe his lab makes every year. The science team's heavily spiked version requires the mixture to sit in the refrigerator for weeks before drinking. The results? His eggnog's alcohol eliminated all bacteria. In contrast, the commercial eggnog was teeming with bacteria strains commonly found in dairy.
The microbiology lab conducted a separate experiment to see whether its alcoholic eggnog was strong enough to kill off salmonella strains. The results proved inconclusive.
Are you intrigued or disgusted by Vischetti's recipe for eggnog? Will these findings have you adding more alcohol to your eggnog this year?