- Friday, 23 September 2016
One of the favorite meals for breakfast in the world is eggs prepared in various ways. Not only are eggs easy to prepare, but they are also highly nutritious and healthy.
Not all people keep the eggs in the fridge, but the most people living in North America, Japan, or Australia do. Other people just store eggs at room temperature, out of the fridge.
However, people who do not keep their eggs in the fridge risk to get the bacteria called salmonella.
As the Journal of Food Protection has published, in vitro insertion of salmonella into eggs is more successful with non-cold eggs than with cold ones.
Nevertheless, the National Public Radio states that eggs should not be refrigerated. According to them, in the United States there are numerous measures of protection against salmonella undertaken, including inspections, washing, and tracking of the eggs from the supplier to the stores. In Europe, the majority of chickens are being vaccinated against salmonella, meaning that there is no need for us to worry about this bacterium.
As the FDA has reported, vaccines are a pretty efficient component of a Salmonella enteritidis prevention program. Marianne Gravely, a technical information expert at the USDA’s Food Safety and Inspection Service says that eggs should not be kept at a room temperature for more than two hours. As she explains, there is no possibility for us to see if an eggs shell is pathogen-free. Moreover, one of the bad things about these bacteria that cause food poisoning is that they do not impact the taste, the smell, or the appearance of the food. No one can tell if a chicken is infested with salmonella, so it is possible that the eggs, whether they come from a grocery store, a farmer’s market, or the backyard of your neighbor contain salmonella.
The final decision is still up to the consumers themselves. All people should be aware how to handle the food they consume, and this can be the best prevention of numerous health problems.