Easter eggs: increasingly rare to detect salmonella on eggs

Raw eggs are less likely to be contaminated with dangerous salmonella
Few eggs are eaten in many German households a few days before Easter. However, some families do without it, sometimes because of the fear of harmful germs. The state examination office Rhineland-Palatinate reports now, however, that on raw eggs Salmonella are detected ever more rarely.

Colorfully painted eggs for Easter
Easter eggs are usually colored eggs. There are many ways to dye Easter eggs in a natural way. However, in some households this is waived because, among other things, it is feared that there are dangerous germs on the eggs. After all, there are always callback actions for eggs because of a Salmonella strain. The fear of the pathogens, however, often seems unfounded. Because now Salmonella are found on raw eggs less and less.

At Easter, colored eggs are found in most households. The positive news: According to experts, Salmonella is increasingly found on raw eggs.(Image: Pixelot / fotolia.com)

Salmonella can endanger your health
Salmonella bacteria are bacteria that can cause various diseases in humans, especially in the gastrointestinal area. After eating contaminated foods, you may experience discomfort such as abdominal pain, fever, diarrhea, nausea and vomiting.

In sensitive groups such as children and the elderly, an infection can even be life-threatening.

More about:
  • Salmonella detected in tea sausage
  • Salmonella in dietary supplement?
  • Recall: Salmonella in Ahornhof-Mettwurst

But the health hazards of egg-exhaling can usually be minimized with simple means. The Federal Institute for Risk Assessment( BfR) has summarized a few tips in a recent report.

The equation: Raw eggs = Salmonella, which has settled firmly in the minds of many consumers over the years, seems to be no longer correct anyway. For example, studies by the State Office of Examination( LUA) Rhineland-Palatinate show that salmonella in and on raw eggs is becoming increasingly rare.

No dangerous pathogens
According to a communication, all around 600 samples tested in LUA since the beginning of 2012 were negative.

This means that the dangerous pathogens could not be detected on either the skins or the yolks. Salmonella is not yet a thing of the past.

According to the data, investigations in other federal states occasionally bring to light Salmonella on eggs.

To blow a straw use
Who wants to blow raw eggs for Easter, so should still play it safe and pay a note. For example, the dish should first be washed off with warm water and detergent and direct contact with the mouth should be avoided.

Instead, for example, a straw can be used to blow out. Then wash your hands with warm water and soap, always clean the used kitchen utensils with hot water and detergent.

If you still want to eat the blown egg yolk and egg white, you should process it as soon as possible to scrambled egg and Co. Until then, the raw egg should be cooled at a maximum of seven degrees.(ad)

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