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Salmonellosis is an infectious disease that affects the intestines and stomach. The source is animals and animal products. No matter how thoroughly a sanitary check was carried out, several bacteria can cunningly hide in the eggshell, causing an acute reaction of the body, sometimes leading to hospitalization. Most often, it is raw eggs that cause the disease. To exclude the possibility of infection, they must be prepared with the observance of security measures.
Egg cooking rules
It is necessary to start with hygiene. Experienced cooks know that raw and cooked foods are never placed on the same work surface. This also applies to eggs. They must be washed before breaking the shell or putting in a pan. Next, the subtleties of cooking begin. It is best, especially in baby food, not to take risks and offer the child only a fully boiled egg.
Salmonella is tenacious, it tolerates low temperatures when storing food in the refrigerator, just ceasing to reproduce and waiting for an unfavorable period. It dies only when the heat level rises to +60. This knowledge allows you to protect eggs intended for the preparation of creams and desserts. They must first be pasteurized. For this, each is thoroughly washed under running water, laid on the bottom of the pan and poured with cold water. Then the capacity is heated to +60 and held for 3-4 minutes.
For the prevention of infection, special recommendations have been developed:
- wash eggs before cooking;
- pasteurize if you plan to use raw protein and yolk;
- do not eat undercooked or undercooked product;
- discard damaged shells.
A prerequisite is a separate storage in a special container with a lid for isolation from other products. All objects that came into contact with the eggs are washed with soap and must be started with hands. By following these simple recommendations, you will be able to protect yourself and your loved ones from troubles, and to avoid salmonella infection.
Video: how to cook eggs
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