Dear Mr Bradley,
I read your post with some interest and am encouraged to seek clarification on some matters of which may seem trivial to you and/or others. You'll have to excuse my ignorance and inept grasp of chemistry, but I would be grateful if you could satisfy my curiosity with some brief clarification of the following. 1) Was a pH level of the EIS/CS solution noted prior to mixing with the egg? If I am correct, the pH level drops over time until a point of 'stabilisation' of solution has been reached. This may be of nil relevance however, but am curious to know anyway. 2) Was the EIS/CS used in the mix introduced *immediately* after cessation of the EIS/CS production process, or was it a stabilised solution? My understanding of EIS/CS is that the silver ion content diminishes over time as a percentage of ions are lost to agglomeration or aggregation until a point of stabilisation has been attained. This may be of nil relevance also, but would the reduction of silver ion content not affect the efficiency of kill rate? eg; high positively charged ionic component as opposed to a more 'neutral' particulate component? 3) Was a time recorded between the initial incorporation of EIS/CS into the mix prior to cooking, and the beginning of the cooking process? eg; was the EIS/CS introduced, and the mix left for several minutes prior to the beginning of the cooking process? This I hypothesise would affect the percentage of kill rate, temperature perhaps becoming less relevant or important. Thank You for your anticipated indulgence. N. > Date: Sun, 18 Jul 2010 18:31:06 -0400 > From: [email protected] > To: [email protected] > Subject: CS>Pathogen Abatement Comment > > Although this information may not be of great moment for a large number > of list members, I believe it to be of enough potential value to pass it on. > During some earlier research > on undesirable pathogen invasion of common foodstuffs, we determined that > noxious pathogens such as E coli > can survive the applied heat ranges employed to lightly cook some common > foods. e.g. Scrambled eggs. > We conducted some simple tests to determine the survivability of several > pathogens, but our main interest was centered on E Coli. Additionally, I had > a pronounced personal interest....due to fact I practically live on eggs, as > my principal protein source. It was scrambled eggs in which we had the > greatest interest. > Our methodology utilized both cooked...and uncooked....egg mediums. The > uncooked specimens were > addressed mainly to determine the effectiveness of low strength level CS (10 > ppm) against E Coli. We quickly > established that 10 ppm CS, at 10 ppm concentration, incorporated directly > with whole eggs and thoroughly mixed (beaten with a whisk for about 10 to 15 > seconds).....yielded very acceptable results. To wit: 90% control within 6 to > 10 minutes @ 80 degrees F. The mixture ratio was, essentially, 1 level > teaspoon CS per one medium-size egg. > Our results were less favorable in specimens of non-mixed/beaten (whole > intact egg contents)egg cultures. > Interestingly, bacteria control was clearly defined and only present in the > areas/interfaces of "direct exposure" to the CS and the geography of the > presence of the CS was evident upon optical examination. Also, quite > interesting was the fact that the E Coli culture under the bottom of the egg > (among the unbeaen specimens)was inhibited only around the outside edges of > the egg specimen. > Although this was expected, it was reassuring that our earlier research on > the absorption/penetration affecting the > effectiveness of CS....was clearly in evidence. > And now....to the central theme of my post-----How to prepare scrambled > eggs----in a manner which mitigates against contamination from a host of > possible pathogens....especially E Coli. > Using one teaspoon of 5 - 10 ppm CS for each egg, beat > together---briskly---for 12 to 15 seconds and > pour into a skillet at medium heat setting. Stir continually until cooked to > desired order. Even in those cases where > the eggs were "lightly" scrambled----- that is, cases where Laser-type > indicators revealed actual temperatures below 120 degrees F. in some > areas....E. Coli control of 95% manifested. > Not only is this simple procedure desirable and effective, it is "high-end" > culinary practice. Capable chefs have known...for decades...that mixing one > teaspoon of tap-water with an egg to be scrambled, results in a superior > dish. > Some list members may raise the contention that eggs are immune to E Coli > contamination....because the > shell prevents infiltration. While a high measure of protection does, indeed, > exist in UNWASHED eggs, such is rarely > so when using "store-purchased" eggs. Almost without exception, ALL eggs > purchased in the supermarket environment, > have been washed with surfactants/detergents prior to packaging. This > procedure insures the eggshell is at least > semi-permeable and a candidate for transfer/reception of bacterial agents. > Admittedly, SOME eggs are coated with > non-toxic sealants, prior to sale....but only in High-End or specialty > groceries. > In any event, I consider this little innovation to be of sufficient value to > encourage its adoption. > Sincerely, Brooks Bradley. > > > > > > > > > -- > The Silver List is a moderated forum for discussing Colloidal Silver. > Rules and Instructions: http://www.silverlist.org > > Unsubscribe: > <mailto:[email protected]?subject=unsubscribe> > Archives: > http://www.mail-archive.com/[email protected]/maillist.html > > Off-Topic discussions: <mailto:[email protected]> > List Owner: Mike Devour <mailto:[email protected]> > > _________________________________________________________________ New, Used, Demo, Dealer or Private? Find it at CarPoint.com.au http://clk.atdmt.com/NMN/go/206222968/direct/01/
