Health for a lifetime >>>> Egg poisoning is real
Egg poisoning is real.
Such a commonly used food product as eggs, in addition to the pleasant sensations of using it for food, can be fraught with a very real danger.
Stale or infected eggs can cause severe poisoning.
One of the most common dangers facing egg lovers is salmonellosis. Salmonella is transmitted from a diseased laying hen and is found in the yolk of an egg. The disease salmonellosis poses a threat to those who like to drink raw eggs, make eggnog or ice cream from raw eggs, eat eggs with uncooked yolk or fried eggs.
Eggs can be dangerous to eat because they don't always have an obviously stale appearance or offensive odor. For this reason, it is extremely important to have an understanding of the supplier of the product and the storage conditions of the eggs. For example, during the summer season, eggs for sale should be kept in refrigeration units, since high temperatures lead to rapid deterioration of this product.
In order not to get into a hospital bed with egg poisoning, it is worth giving importance to how the eggs look: whether the shells are dirty, whether each egg in the package is correctly labeled, and whether it coincides with the date on the container in which the egg is packed. Eggs, even without visible contamination, must be washed in running water so that the infection from the shell does not get into the product itself and does not become a source of poisoning.
To exclude salmonellosis, heat treatment of eggs is necessary - Salmonella dies at a temperature of 90-100 degrees within a few minutes. To do this, when frying scrambled eggs - fried eggs, it is recommended to close the pan with a lid or turn the eggs with the yolks down to roll them under the influence of temperature, boil the eggs in boiling water for 10 minutes (this is guaranteed to boil the yolk), do not eat creams made from fresh eggs (without heat treatment).
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