Rockefeller microbiologist tests safety of spiked eggnog

Monday, December 29, 2008 - 12:41 in Health & Medicine

An experiment designed to test the safety of consuming eggnog made from raw eggs suggests that, in general, few bacteria survive in a mixture containing 20 percent rum and bourbon.

Read the whole article on The Rockefeller University

More from The Rockefeller University

Latest Science Newsletter

Get the latest and most popular science news articles of the week in your Inbox! It's free!

Check out our next project, Biology.Net