Talking about food poisoning, salmonella is one of the leading triggers of the condition and it commonly occurs in warm-blooded animals, which largely puts cattle rearing and poultry farming in the bracket of the danger zone of breeding the deadly virus.
Salmonella mostly finds its way to the cow milk from infected udders of the animal. Even eggs are one of the most common carriers of Salmonella as chicks and ducklings are potential carriers of the bacteria as well. The virus may also be found in animal excreta.
A recent report suggested that some Indian poultry and rearing farms may not be following healthy practices that are prescribed by the International bodies to meet the International standards.
Lack of proper hygiene and faulty rearing encourage bacterial growth which might get passed on to the final item of consumption. Contamination can also take place at handling, processing, and even during transportation.
Eggs are usually not seen as items that might result in contamination hence eggs are often left unchecked.
Unlike other food items, eggs are brought straight from the market and stored directly in the refrigerator. This is where the infected egg shells get in touch with other edible items and spread the virus.
To prevent contamination from eggs following points are suggested:
1. Identify the source of the eggs that you consume.
2. If possible go for organic eggs.
2. Wash eggs before storing in the fridge and consume within a couple of weeks.
3. Do not store eggs openly in the refrigerator; keep them wrapped in a paper bag.
4. Eggs must be stored at 35-40 degree Fahrenheit.
5. In case you take out eggs from the refrigerator, ensure consuming them within a couple of hours.
6. Wash your hands with soap after you are done breaking an egg for cooking. Do not consume raw eggs.
7. Half fried eggs (or any dish where the yolk is not cooked entirely) will risk contamination.
8. Cook eggs properly and completely to avoid food contamination.