Hot Question: Salmonella and Chicken Eggs

Chickens are a direct carrier of such terrible bacteria as salmonella. These microbes are usually transferred from the birds themselves to their eggs. So, for example, eating raw eggs or undercooked eggs can be extremely hazardous to health. That is why, first of all, chicken products are always boiled – to “kill” all the microbes that can enter the human body. It is not for nothing that they say that eggs are a product very rich in vitamins, and it is also very nutritious. Also, it is worth remembering that excessive eating of eggs often causes nausea. Once again, salmonella bacteria are to blame. How does this bacterium get into the eggs?

Salmonella: how does it get on chicken eggs

It may sound strange, but even organic eggs given by hens in ideal conditions on their farm can be infected with this disease. Salmonella gets on the shell. How can it happen that the disease got on absolutely fresh eggs? The fact is that birds, laying eggs, often come into contact with bird droppings (in another way they are called feces). This happens after the laying of eggs because the bird always sits down to incubate the eggs to the end. If these are eggs from a supermarket, then you should not worry, because before selling them, the products are still washed well. But fresh organic eggs are always at risk. Moreover, salmonella bacteria can get not only on the shell but also inside the egg.

How can the disease go directly into the fetus of the egg itself? The fact is that while the egg is forming inside the chicken, the shell begins to form. It is at this vulnerable point that salmonella enters the body. A couple of days are enough for the disease to completely “take possession” of the egg. Of course, experienced chicken breeders carefully ensure that their chicken crop is clean and fresh. Thus, the possibility of Salmonella infection is 5%, which is nothing compared to how things were 40-50 years ago.

Reduce the risk of salmonella infection

What needs to be done to keep organic eggs fresh, clean, and free from contamination?

• buy eggs in supermarkets and from trusted suppliers who store eggs strictly in refrigerators at a certain temperature until they are sold;
• 40 degrees (Fahrenheit) is the optimal temperature for storing eggs, you can even lower it. If the product is cracked, then you should not store it, throw it away immediately;
• you only need to cook eggs with a solid consistency (all other experiments with the product, this is already the initiative of the chefs, initially it takes 5-7 minutes to boil the eggs);
• those dishes that include organic eggs should be cooked to a safe temperature;
• if it is written in the recipe that the dish must be cooked at a certain temperature, then put the same one, you do not need to oppose the instructions;
• it is best to use pasteurized eggs for food, as when heated, they completely get rid of salmonella;
• if you have special products for washing products, then you can use them just in case – prevention will never be superfluous.

These and many other tips about how important it is to always boil and handle organic eggs should be on your first to-do list.

Eggs and Salmonella Disease

This is not just a mild illness, but rather a serious problem, especially for some people who are susceptible to infection. Some groups of people who catch salmonellosis suffer from persistent diarrhea, incontinence of the stool, terrible fever, incessant vomiting, and painful stomach cramps. All symptoms begin between 5-6 hours and up to 5-6 days. If the infection has gone, then the number of days can be increased. Many people get better without even starting to take antibiotics, while others have to take them for many days. If the person is at risk, antibiotics are essential. Those who have terrible diarrhea drink huge amounts of water to get the bacteria out of the liquid. This is extremely rare, but salmonella can get into the blood. Only in this case, the outcome can be fatal. In other cases, the disease is completely curable.

What kind of people are susceptible to contracting the disease? Children who are under 5 years old can very easily pick up a bacterium because their body is completely vulnerable, they constantly put everything into their mouths – and also, at this age, eggs can already be given to babies in full. Adults, who are 65 years of age or older, are also at risk of contracting salmonella. The thing is that their body is not so immune strong, so the bacteria clings and progress easily.

Salmonella on organic eggs is not a death sentence. If you watch what you eat and process it well, then there will be no bacteria in your body. If you watch the chickens, what kind of eggs they hatch, whether they touch them or not, then in the same way you can prevent the appearance of disease inside the eggs.