The weather is hot in summer, and most people like to use preserved eggs to cheer up when drinking beer, or treat the whole family with cold preserved eggs. They may have never thought that preserved eggs may also cause food poisoning.
According to the inspection and analysis by relevant food experts, there are only 400-500 bacteria on the eggshells of clean pineapples, while there are as many as 140-400 million bacteria on the shells of dirty pineapples. If these bacteria A large amount of it enters the egg through the pores of the eggshell, and you will be poisoned if you eat such preserved eggs.
When purchasing preserved eggs, you should pay attention to the fact that after being peeled off, the egg whites are dark brown and transparent, with a certain degree of toughness; while contaminated preserved eggs are light green and have poor toughness. It is easy to loosen, so you must not eat such preserved eggs.
The bacteria that contaminate the preserved eggs are mainly Salmonella. After entering the human body with the preserved eggs, it causes inflammation on the intestinal trace membrane. After the fission of the bacteria, it will produce highly toxic endotoxin, causing people to suffer from seizures. Symptoms of poisoning appear.
Experiments have confirmed that Salmonella will die immediately at a high temperature of 100 degrees Celsius. It will take 5 minutes to die at 70 degrees Celsius, and it will take 15-30 minutes to die at 60 degrees Celsius. Therefore, when eating suspicious preserved eggs, you can steam the shelled eggs at high temperature for about 5 minutes and let them cool before eating safely. The suitable temperature for the growth of Salmonella is 20℃-37℃, and the temperature in summer and autumn is just within this range, so people must pay special attention to preventing poisoning from preserved eggs.
The main symptoms of preserved egg poisoning are nausea, vomiting, headache, dizziness, abdominal pain, and diarrhea.