General Question

flo's avatar

Is the only thing to do with eggs avoid eating it raw in order to avoid salmonella?

Asked by flo (12700points) 1 month ago

And how does the salmonella get there?

Observing members: 0 Composing members: 0

13 Answers

Tropical_Willie's avatar

It is on almost everything to do with chickens including eggs has salmonella

Cook eggs to “over medium” avoid “sunny side” and soft boiled eggs

JLeslie's avatar

You can buy pasteurized eggs. Not all supermarkets carry them. The brand I see the most is Davidson’s. Their packaging isn’t good, it’s hard to tell the eggs are pasteurized, it’s not prominent enough on the packaging.

MrGrimm888's avatar

You need to avoid cross-contamination, as well.

On a side note, it’s not just chickens, that are carriers, of salmonella. There are many sources, and many more animals, that are potentially carriers.

flo's avatar

Thanks. Something to think about.

MrGrimm888's avatar

You have to think about cross-contamination, in most culinary settings. For instance, you don’t cut ANY raw meat, on the same surface, or with the same blade, as something that won’t be cooked (like lettuce. )

Bacteria, and pathogens, can live on surfaces, for a long time.

You can eat some fish raw, but even that, is risky.

flo's avatar

One can only use eggs as hard boiled or close to it, or in baking, or as scrambled?

MrGrimm888's avatar

They just have to reach a certain temperature (I don’t remember.) Once ANY food, has reached a certain temperature, it should kill all bacteria, and pathogens.

Think about why you get a “fever,” when sick. Most diseases cannot survive the higher temperature, and your body/ammune system, knows that. So. When you have a fever, it’s not because of the disease, it’s because your body is trying to cook the disease out. Then, once the disease is gone, the body will maintain homeostasis.

When a surgeon “scrubs in,” they use very hot water, and soap. The temperature of the water, helps depletion of any bacteria, or pathogen. Then. After that process, another person will fully gown the surgeon, whilst the surgeon keeps their hands, and forearms, from touching any other surface. All instruments, involved with the surgery, have been sterelized, and unwrapped, only by others with “sterile” gloves.
You might be curious about microbiology. There is plenty of written, and online material, about it…

flo's avatar

@JLeslie By the way if a person wants to stay with the regular eggs is what I meant. Good to know about the pasteurized eggs though.

JLeslie's avatar

I buy the pasteurized eggs if my husband wants over easy, or if I’m going to be baking cookies that I like to eat the raw dough.

rebbel's avatar

There are people that eat eggs raw.
Some fitness persons I’ve seen doing that.

MrGrimm888's avatar

^They’re playing with fire. I’ve had salmonella before. It really sucks…

flo's avatar

@rebbel But how about the salmonella thing in that context?

MrGrimm888's avatar

Not EVERY egg, has salmonella in it. In fact, it’s probably rare. But that’s like Russian Roulette.

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