Preserved eggs are easily contaminated by various bacteria, especially salmonella, during curing, transportation, sales and storage. After bacteria enter the human body with preserved eggs, it will cause inflammation on the intestinal conjunctiva, and after fission, it will produce highly toxic endotoxin, which will cause poisoning symptoms for consumers.

Relevant experts remind consumers to eat fresh, non-destructive and tasteless preserved eggs; Buy and eat "lead-free preserved eggs" The lead content of preserved eggs preserved by lead-free technology and raw materials is much lower than that of preserved eggs preserved by traditional technology. Suggest preserved eggs cooked food.

Such as: boiling soup, shelling, steaming in a high-temperature cage for 5 minutes, and eating after cooling. Experts specially reminded that after eating preserved eggs, if you have symptoms such as fever, nausea, vomiting, abdominal pain, diarrhea, watery stools, headache, dizziness, weakness of limbs, you should see a doctor in time.