What i hav done so far~

11. What spoilage does it cause to pound cakes and what steps should be reinforced?

The Avian flu will infect the chicken.The Virus will pass to human via poultry products,which will cause food borne disease .In this recipe, whole eggs and egg yolks are used as ingredients, fresh shell eggs may contain certain bacteria that can cause foodborne illness. The bacteria are Salmonella enteritidis, which will make people more vulnerable to food borne disease. Storing the eggs and egg yolks in refrigerator at 2-4’C ,this step should be reinforced.The temperature should be closely monitored in order to keep the eggs and egg yolks out of the temperature danger zone, that will prevent the eggs from spoiling and the microbes from growing. Keeping eggs adequately refrigerated prevents any Salmonella present in the eggs from growing to higher numbers, so eggs should be held refrigerated until they are needed

Handle Eggs Safely—Wash hands, utensils, equipment and work areas with warm, soapy water before and after contact with eggs and egg-rich foods. Which will minimize the chance of cross contamination, and not be held in the temperature range of 40 to 140 for more than 2 hours.

Baking for 1 hour at 170’C---The baking temperature should be high enough to kill the bacteria.

12. How should we store ingredients which are highly susceptible to these bacteria to stop it from spreading to other ingredients?

Buy Clean Eggs—At the store, choose Grade A or AA eggs with clean, uncracked shells. Make sure they've been refrigerated in the store. Any bacteria present in an egg can multiply at room temperature.

Refrigerate Eggs—Take eggs straight home and store them immediately in the refrigerator set at 40°F or slightly below. Store them in the grocery carton in the coldest part of the refrigerator, not in the door. Don't wash eggs. That could increase the potential for bacteria on the shell to enter the egg.

Use Eggs Promptly—Use raw shell eggs within 3 to 5 weeks. Hard-cooked eggs will keep refrigerated one week. Use leftover yolks and whites within 4 days.If eggs crack on the way home from the store, break them into a clean container, cover it tightly, and keep refrigerated for use with in 2 days.

Freeze Eggs for Longer Storage—Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can be frozen by themselves. Use frozen eggs within a year.If eggs freeze accidentally in their shells, keep them frozen until needed. Defrost them in the refrigerator. Discard any with cracked shells.