D’ough!
Are pasteurized eggs bad when left out? Because I’m pretty sure the dough sold like that contains pasteurized eggs. That’s why you can eat the dough in the first place.
I voted that I’d cook with it, but not eat it raw, but I meant before it was frozen up again.
There isn’t a difference, risk-wise, between raw chicken and raw eggs that haven’t been pasteurized (although I’d assume that these have). However, there’s HUGE difference between an egg still in it’s own shell and one that has been exposed to air. So I don’t think that’s a fair comparison.
I’d throw it away just like was mentioned above because the bacteria may be killed during baking, but the bacteria poop (toxins) won’t be and this could be a problem for you. (I know, I’m over simplifying, but my point stays the same.)
The fine print on the nutritional info says something to the effect of “not intended to be eaten raw”, which makes me think they didn’t use pasteurized eggs. Or maybe they did, and their lawyers are twitchy.
I dunno. What would I do? I’d bake and eat 'em, but not eat the dough raw. I tend to believe that anything that processed is probably processed enough to handle some time at room temperature in the shipping process or warehousing, even though they attempt to keep things refrigerated. But I *have *had a nasty bout or two of gastroenteritis with that logic, I admit.
If there are small children, pregnant women, elderly people or anyone with a compromised immune system due to illness or chemo, of course, I wouldn’t risk it. But healthy adults…eh…
Moderator note
Concerns have been expressed about food safety with regard to this thread. I’m certainly not going to close it down, and neither am I going to mod-note or warn anybody. Instead, I’m merely asking everyone to remember to take the contents with a grain of salt, and judge the risk appropriately for themselves.