How long can IMBC stay out of refrigeration? I know many bakeries use this on cakes and cupcakes...how do they/ you deal with the safety issues? Many people say that the boiled sugar temperatures do cook the egg whites, but with dealing with the general public, how do you know for sure that it is safe? Is it possible to make imbc with pasteurized egg whites ? I've found conflicting information all over the internet and throughout cookbooks about the safety issue of the egg whites, so I'm a little confused. Thanks in advance for any information you can offer !