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"I'm satisfied at eggnog's safety by the simple fact that microbiologists have been voluntarily drinking aged raw eggs and booze safely for over five decades."

— In Popular Science, Brooke Borel defends eggnogs made with raw eggs by citing an annual holiday party eggnog prepared at Thanksgiving and aged one month by scientists at Rockefeller University's Laboratory of Bacterial Pathogenesis and Immunology. In 2010, they created a batch with a contaminated egg and monitored (but did not drink) it. Bacteria seemed to disappear completely in one to three weeks, but the team noted a single batch is a very small sample size for a test.

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