Pound Cakes ingredients

How to optimise quality and safty of eggs, flour and water?

-Eggs

To avoid the possibility of foodborne illness, fresh eggs must be handled carefully. Even eggs with clean, uncracked shells may occasionally contain bacteria called Salmonella that can cause an intestinal infection. The most effective way to prevent egg-related illness is by knowing how to buy, store, handle and cook eggs—or foods that contain them—safely. The U.S. Food and Drug Administration (FDA) requires all cartons of shell eggs that have not been treated to destroy Salmonella must be kept refrigerated, cooked til egg yolks were firmed, or food that containing egg has to be cooked thoroughly.

This is to prevent everyone especially vunerable children and elderly from getting foodborne disease.

Here are some of the precautions we can take to prevent the growth of growth of samonella in the eggs:

• Open the carton and make sure that the eggs are clean and the shells are not cracked.
• Refrigerate promptly.
• Store eggs in their original carton and use them within 3 weeks for best quality.
• Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods.
• Eggs should be cooked to 160°F (72°C).
• Bacteria can multiply in temperatures from 40°F (5°C) to 140°F (60°C), so it's very important to serve foods safely. Egg related dishes maybe refrigerated for serving later and reheated till 75degree celcius before serving again.
  

http://www.cfsan.fda.gov/~dms/fs-eggs.html

-Cake flour

By inoculating a culture of of the LPP strain micro-organisms; allowing the mixture to ferment in order to produce anti-microbial substances including lactic acid, a peptide and possibly other presently unidentified anti-microbial substances

-Water

Water may be contaminated by E-coli originated from the rain water that may accidentally being washed into the wells at a time when the disinfection system is broken. E. coli comes from human and animal wastes. E. coli may be washed into creeks, rivers, streams, lakes, or ground water. When these waters are used as sources of drinking water and the water is not treated or inadequately treated, E. coli may end up in drinking water. However, the water can be treated using chlorine, ultra-violet light, or ozone, all of which act to kill or inactivate E. coli. Systems using surface water sources are required to disinfect to ensure that all bacterial contamination is inactivated, such as E. coli.