DrAlice
Well-Known Member
Just a note from your friendly neighborhood microbiologist....According to my doctor, I need to stop using raw egg whites in Whiskey Sours more than I need to limit my social exposure. Salmonella kills 450 Americans per year, even if the Whiskey Sour is top shelf.
Salmonella is relatively sensitive to ethanol. I tried to find the exact numbers, but it took too long for creating a response to a Disney board . However, I did find a paper where researchers showed that they could control Salmonella in poultry feed using ethanol: "Growth rate ...... was significantly reduced by addition of greater than 0.3% volume/volume of ethyl alcohol and growth was completely inhibited by addition of 5% ethyl alcohol."
So, the tldr here is that you should just make sure that your whiskey sours are strong and you'll be fine.