Bacterial contamination of supermarket-bought eggs and beyond, how to avoid poisoning in 2 easy steps

Avoiding food poisoning is one of the various things we should keep in mind when shopping at the supermarket.

It’s not very reassuring, let’s be honest, though we always have to be careful. why me risks there are, and more often than we think.

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Go to Supermarket it is and must remain one pleasant activity, apparently. Even if with price increases lately it’s a little harder than usual. Regardless of the historical moment, however we have to learn – or refresh our memory – on some ground rules. what they serve for better preserve food. And to buy them originally perfect conditions. In this article, we talk about that in particular egg.

Among the various inherent risks of egg consumption there is also that of salmonella. This bacterium that we know causes severe gastrointestinal diseases, multiplies under certain conditions. Often due to a bad hygienebut also from external contamination or animal disease. In the case of eggs, also infections of the reproductive system Chicken.

salmonella, the bacterium that caused such a stir with the children’s Ferrero scandal (and not only) can trigger fever, vomiting and diarrhea. It really can be in the most sensitive subjects risky. It is not egginclude meat, poultry, sausage and fruit worst vehicles among those that transmit the bacterium.

Bacterial contamination in eggs, how to avoid poisoning in 2 easy steps

When we go to the Supermarketit can happen faced with two situations different. Let’s think of the many shelves and to the flood of Products stuffed on them. Now let’s think about them egg. Where are? Someone will say that They are placed on shelves like those of pasta or tunafor example.

But someone else could say that the eggs in the supermarket stay in the fridge. Effectively, both situations are real. But why is this happening? First of all, we would like to point out that supermarkets are certainly aware of this Rules for proper preservation of foodand they move accordingly.

If the eggs I’m not in the fridge is because the temperature of the rooms is kept cool by the air conditioners. So the thing is absolute regulate. But maybe not everyone knows that in the opposite case – i.e. eggs bought and taken out of the fridges – you have to rent them Much attention.

Because between putting it in the shopping trolley, queuing at the checkout, transporting it by car, etc., the eggs suffer “thermal shock”. And that’s not good at a bacterial level. Bacteria could multiply significantly with the temperature change. And go inside from the shell, which is very fragile and thin. This is also due to the moisture that, thanks to the droplets, allows the “disgraceful” process.

So We can do two things: O Buy eggs from the fridge and put them in the cooler with ice or buy them “at room temperature” off the shelf.

Finally, we must also consider the “time” factor. When we buy food that is ready to be eatenpossibly contaminated with Salmonella, e.g we leave it at a temperature favorable for bacteria – from 10 to 60 degrees – within a few hours we created a “huge” colony of bacteria, able to create us significant health problems.

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