Home » Bacterial contamination of eggs bought at the supermarket and beyond, how to avoid poisoning with 2 simple steps

Bacterial contamination of eggs bought at the supermarket and beyond, how to avoid poisoning with 2 simple steps

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Bacterial contamination of eggs bought at the supermarket and beyond, how to avoid poisoning with 2 simple steps

Among the various things to keep in mind when we go to the supermarket there is also that of avoiding food poisoning.

It’s not very comforting, let’s face it, but we must always pay attention. Why i risks there are, and more often than we think.

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Go to supermarket it is and must remain one enjoyable activity, obvious. Even if with price increases lately it is a bit more difficult than usual. Regardless of the historical moment, however, we have to learn – or refresh our memory – on some basic rules. What they serve for best preserve food. And to buy them originally in Perfect conditions. In this article we talk in particular about egg.

Among the various inherent risks of egg consumption there is also that of Salmonella. This bacterium, which we know causes severe gastrointestinal disorders, proliferates under certain conditions. Often, due to a poor hygienebut also of external contamination or animal disease. In the case of eggs, also from infections of the reproductive system of hens.

Salmonella, the bacterium that caused so much sensation due to the Kinder Ferrero scandal (and not only) can trigger fever, vomiting and diarrhea. In the most fragile subjects it can really be risky. It is not eggalong with meat, poultry, sausage, and fruit, are one of the worst vehicles among those that transmit the bacterium.

Bacterial contamination in eggs, how to avoid poisoning with 2 simple steps

When we go to the supermarketit can happen to being faced with two situations different. Let’s think of the many shelves and to the tide of products crammed on them. Now let’s think about the egg. Where are? Someone will undoubtedly say that they are placed on shelves such as those of pasta or tunafor example.

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Someone else however might say that the eggs in the supermarket stay in the refrigerators. Effectively, both situations are real. But why does this happen? First of all, we specify that supermarkets certainly know the rules for the correct conservation of foodand they move accordingly.

When the eggs I’m not in the refrigerator is because the temperature of the rooms is kept cool by the air conditioners. So the thing is absolutely regulate. But perhaps not everyone knows that in the opposite case – that is, eggs bought and taken from the refrigerators – you have to lend a lot of attention.

Because between the putting in the cart, the queue at the checkout, the transport by car, etc. the eggs suffer one “thermal shock”. And this, on a bacterial level, is not good. Bacteria, with the change in temperature, could proliferate considerably. And go from the shell, which is very fragile and thin, to the inside. This is also due to the humidity, which thanks to the droplets allows the “nefarious” process.

So we can do two things: o buy eggs from the refrigerator and put them in the cooler with ice or buy them from the shelves “at room temperature”.

Finally, we must also consider the “time” factor. If we buy food that is ready to be eatenpossibly contaminated with salmonella, e we leave it at a temperature favorable to bacteria – from 10 to 60 degrees – within a few hours we will have created an “immense” colony of bacteria, capable of causing us significant health problems.

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