after long storage Eggs are easy to be infected with bacteria if they are kept for a long time. New research shows that eggs stored at room temperature for a long time will increase the risk of Salmonella infection, and cold storage is an effective way to reduce the risk.
at present, the latest sales period of eggs stipulated by the European Union is 21 days, and the best consumption period is 28 days. The European Food Safety Agency’s Committee of experts on biological hazards found that if the latest sale period of eggs was extended from 21 days to 28 days, the risk of Salmonella carried by raw and undercooked eggs would be increased by 40% and 50% respectively.
if the latest sales period is changed to 42 days and the best eating period is changed to 70 days, then the risk of carrying Salmonella in raw or undercooked eggs is three times higher than at present.
experts say that if Salmonella already exists in eggs, the bacteria will proliferate rapidly as the temperature rises and the storage time increases, but thorough cooking will not be a problem.
experts suggest that cold storage is the only way to reduce the risk of Salmonella. However, if the latest sales deadline and the best eating deadline are exceeded for 3 weeks, the risk of Salmonella carried by eggs will be greatly increased even if they are refrigerated.
Salmonella is the most common bacteria causing food poisoning, which can cause acute gastroenteritis. The typical symptoms after infection include fever, diarrhea, vomiting, etc. the disease often lasts for 4 to 7 days, and it will lead to death when the disease is serious. Salmonella mainly infects humans through contaminated food. Eating fresh and cooked food is an effective way to prevent Salmonella infection.