RAW EGGS - are they dangerous?

we have been using raw egg yolks in our new house salad dressing for several months…we beat them and mix with other ingredients and keep cold

is this, or could this be a problem?

New Cook

In one word, yes. By Federal mandate, all fresh, shell eggs are considered to be contaminated. Add to this the potential for cross contamination and you have a real food safety issue at your door step. Instead, why not use pasteurized frozen egg yolks? They are much safer to use and they will reduce your food safety risk potential by leaps and bounds. Just remember to thaw them in your cooler, and to keep them refrigerated at all times. Then as you know, you’ve got to train your employees in the safe handling practices for liquid egg products with special emphasis on avoiding cross contamination.
Tom Lehmann/The Dough Doctor