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Chicken eggs are probably the least well-treated protein in the kitchen and food industry as a whole. It is the only protein that is commonly left out at an ambient temperature in the retail stores.
Salmonella is synonymous with chicken, eggs and Salmonella is one of the most common food poisoning bacteria throughout the world. So why are our eggs handled in this way?
S.enteritidis is the disease-causing species that causes salmonellosis. S.enteritidis is a gram-negative, rod-shaped bacteria.
S.enteritidis species are like E.coli and can be considered the big brother of Salmonella. They are similar because they cause infection in the same ways. Especially via the faecal-oral route. Salmonella is also thought to be one of the major causes of traveller’s diarrhoea.
E.coli is tougher than Salmonella because they can survive harsher conditions. Such as higher temperatures, lower moisture and higher salt contents.
Food microbiologists say that if there is E.coli present you are likely to have Salmonella as well. But this does not mean that we shouldn’t be concerned about Salmonella. In fact, this bacteria is most infamous for contamination of eggs rather than red meats and in the gut.
Chocolate has also had cases of contaminated with S.enteritidis. In general, we expect E.coli to be present in red meats, and Salmonella in chicken. Yet, E.coli is also present in chicken as well as fruits and vegetables. So focusing on eradicating E.coli will usually address Salmonella as well.
Salmonellosis is likely one of the most common forms of food poisoning throughout the world.
Eggs need to be pasteurised
Eggs are pasteurised in order to reduce the risk of causing food poisoning, especially Salmonella Enteritidis bacteria and Avian Influenza virus that may be present on or inside the eggs. Because eggs have a protective shell, once pasteurised, eggs are then considered free from pathogenic bacteria.
Eggs are laid in an environment where hens’ excretion and airborne bacteria may be present. This means that bacteria can be present on the eggshells. Bacteria from the environment can enter the pores on the eggshell if the natural protective layer if breached.