Is Your Homemade Ice Cream Safe?
Each year, homemade ice cream causes serious outbreaks of infection from Salmonella.

The ingredient responsible? Raw or undercooked eggs.
If you choose to make ice cream at home, use a pasteurized egg product, egg substitute, or pasteurized shell eggs in place of the raw eggs in your favorite recipe. There are also numerous egg-free ice cream recipes available.

Source: http://www.fda.gov

Thanks for the information, I'm not sure if I'll ever make any homemade icecream, but if I do I'll remember this!

So if a body builder drinks raw eggs, they could end up being a Salmonella Gorella.

I'm a bit of a stickler with raw chicken because of salmonella. I had no idea eggs could be responsible too. Though, considering where eggs come from I guess it makes sense.

Have you noticed when eating at a restaurant, at the bottom or back of the menu it says something like this ... eating raw or undercooked beef, eggs, poultry, pork, or shellfish may increase your risk for foodborne illness ... ?? I guess the Health Department requires restaurants to add this warning to their menus.

So, if you are eating these raw or undercooked foods, you are eating them at your own risk, because you have been warned by the restaurant. They are suppose to put it on the menu so you can see the warning before you order the food.

Say a restaurant serves traditional Caesar salad dressing that contains raw eggs, it should be disclosed to the customer, I would think, by either a visible sign posted somewhere, or on the menu somewhere.

The only warnings I remember seeing in restaurant menus are ones letting me know I can't get raw oysters in months that don't have an R in their name because of some kind of bacteria, and warnings about my colon being on fire indefinitely.

I don't look at a menu most of the time. I usually order last and get what someone else is getting if I can guess what's in it by the name. A cook can usually make two of the same thing faster than one of two things and I hate waiting for my food more than I hate waiting to sit down. Other than that I usually know what I want and just end up having a quick conversation with the waitperson about what comes with it.

I don't think warnings in the menu should free restaurants from liability. I go to a restaurant trusting that they are responsible for all aspects of preparing the food. If they do their job I shouldn't be getting sick. If they're unable to do their job and assure me certain food items are safe, they should not have those food items in the menu.

For instance with raw oysters, any seafood place worth their salt will rather than warn you could get sick eating raw oysters during warm months, simply not sell them to you during those months. Works just fine that way.

I don't think warnings in the menu should be enough either. I also assume that I'm not going to get sick if I am eating out at a restaurant... I assume that they know what they are doing if they call themselves chefs in the kitchen!

What if a blind person went to a restaurant to eat? They probably ask the waiter for help with the menu and I doubt the waiter goes over all of the warnings with them!