Homemade Ice Cream
It sounds like a luscious treat, but homemade ice cream prepared with raw eggs could contain Salmonella, says Leigh Tracy, RD, dietitian at the Center for Endocrinology at Mercy Medical Center in Baltimore, MD. “The FDA recommends using a custard base or pasteurized eggs.” Cooking and pasteurization kills Salmonella. Store-bought ice cream can contain harmful bacteria as well, but it’s much more rare.