Did you smell and/or taste the egg at room temperature before it was added to the smoothie? From personal experience, it’s a bad idea not to. ;-)
It’s easy to tell when an egg has gone bad, but not easy to tell whether it’s contaminated with salmonella.
Really, in the past 100 years of refrigeration and Pasteur, I would hazard a guess that more people have died or become seriously ill (per capita in the relevant regions) from food contamination than in the preceding 100 years, simply because before refrigeration we had a much higher probability of smelling any contamination.
I’d take a bet on that. I haven’t read any statistics on this, but I have read that before refrigeration, people were often less picky about what constituted expiration in food, by necessity. People might be able to smell most dangerous food contamination, but before refrigeration and pasteurization, people were often faced with a choice between eating potentially dangerous food and not eating. I recall Bill Bryson writing (in Made In America) that a contemporary noted that at one meal, George Washington put away his food without eating it, because he thought it was off. His wife cleaned her plate.
It’s easy to tell when an egg has gone bad, but not easy to tell whether it’s contaminated with salmonella.
I’d take a bet on that. I haven’t read any statistics on this, but I have read that before refrigeration, people were often less picky about what constituted expiration in food, by necessity. People might be able to smell most dangerous food contamination, but before refrigeration and pasteurization, people were often faced with a choice between eating potentially dangerous food and not eating. I recall Bill Bryson writing (in Made In America) that a contemporary noted that at one meal, George Washington put away his food without eating it, because he thought it was off. His wife cleaned her plate.