# AI告诉用户，如果鸡蛋经过巴氏杀菌，烘焙食品中的未熟鸡蛋（如饼干面团、蛋白霜）是安全的，忽略了壳蛋中沙门氏菌的风险以及烘焙过程中的交叉污染

- **ID:** `food-safety/undercooked-eggs-baking`
- **领域:** food-safety
- **类别:** health_risk
- **错误码:** `FS-EGG-003`
- **验证级别:** ai_generated
- **修复率:** 80%

## 根因

巴氏杀菌壳蛋可以减少但不能消除沙门氏菌风险；未熟鸡蛋（内部温度<160°F）的烘焙食品仍可能含有活菌，蛋壳或器具的交叉污染也可能发生

## 版本兼容性

| 版本 | 状态 | 引入 | 弃用 |
|------|------|------|------|
| model | active | — | — |
| platform | active | — | — |

## 解决方案

1. ```
   Advise user to cook egg-containing baked goods to an internal temperature of 160°F (71°C) using a food thermometer. For meringues, use pasteurized egg whites and bake until crisp.
   ```
2. ```
   Provide alternative recipe using pasteurized liquid eggs or egg powder, which are heat-treated to kill Salmonella.
   ```
3. ```
   If user must eat raw cookie dough, recommend using a recipe without eggs (e.g., vegan cookie dough) or with heat-treated flour and pasteurized eggs.
   ```

## 无效尝试

- **Tell user to use egg substitute or egg whites only** — Egg substitutes may not have same baking properties; egg whites can still carry Salmonella if not pasteurized (75% 失败率)
- **Suggest baking at higher temperature to ensure doneness** — Higher temperature may burn outside while inside remains undercooked; does not guarantee pathogen kill if time insufficient (85% 失败率)
- **Recommend using farm-fresh eggs with clean shells** — Fresh eggs can still carry Salmonella internally; shell cleanliness is not a reliable indicator (90% 失败率)