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Salmonella in eggs, just so you can avoid poisoning

How to recognize Salmonella poisoning in eggs and in general and how to avoid any contamination.

Several eggs on a wooden table (Pixabay)

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Salmonella in eggs, we must and can absolutely avoid possible contamination, taking all necessary precautions. Unfortunately, however, sometimes we make mistakes, albeit in good faith, with the conviction that we are doing well. Instead, we do nothing but transmit Salmonella in eggs and perhaps also in other foods with which they will come into contact.

Eggs are very delicate not only because they tend to break very easily in the event of a collision. But also because they can be very easily subject to receiving the unwanted visit of harmful bacteria and microorganisms. In particular, there is a mistake that is made very rarely.

Salmonella in eggs, as well as other harmful bacteria, can more easily penetrate them after we rinse the eggs with water. However, this causes the protective membrane that covers the shell to be removed. With the result that the chances of making it happen can increase bacterial contamination in eggs.

Salmonella in eggs, symptoms and how to avoid poisoning

Eggs in their original container
Eggs in their original container (Pixabay)

So this is something that should be avoided. If we are going to clean the eggs, let’s do it using a clean cloth. It is also known that consuming them raw can expose you to health risks that should not be underestimated. Although a beaten egg with the addition of sugar and maybe Marsala is delicious and leads to the creation of a delicious zabaglione, it is always necessary to cook everything.

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Eggs must be cooked precisely to ensure that any presences harmful to health vanish. Both the Salmonella bacterium and any other, if subjected to cooking at least 70-75 ° for at least 8-10 minutes, will be vaporized. And this will remove any possible source of danger to our health.

Furthermore, the eggs should not be moved from their container, they should always be kept in the fridge at maximum 4 ° and should be consumed within a few days from when we brought them home. With all these precautions we will have absolutely nothing to fear. Should Salmonella or other poisoning occur, the best known symptoms they will be represented by diarrhea, vomiting, nausea and abdominal pain. And it may also be necessary to undergo hospitalization in the most serious situations.

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