Eggs are complete foods, rich in protein and easy to cook. However, behind their shell sometimes hides an invisible risk: salmonellosis.
Salmonellosis, an infection that is often benign but should not be neglected
Salmonellosis is an infection caused by the Salmonella bacteria, explains Dr. Kierzek, emergency physician. “It can be found either on the egg shell or inside the egg itself if the hen is infected.”
How do we become contaminated? “Contamination most often occurs when a cracked or mishandled egg allows bacteria to enter the white or yolk” adds the doctor.
Very quickly, typical symptoms appear, usually only a few hours after ingestion. We find:
- Fever;
- Diarrhea;
- Abdominal pain;
- Cramps;
- Nausea;
- Vomiting;
- Headaches and sometimes chills.
In the majority of cases, salmonellosis remains benign and resolves spontaneously within a few days. “Hydration is essential to compensate for losses due to diarrhea” specifies Dr. Kierzek. He adds that in the event of severe or persistent symptoms, a medical consultation is necessary.
“Antibiotics are only prescribed for fragile patients – infants, elderly or immunocompromised people – because they can prolong the presence of the bacteria in the intestine.”
Conservation: the right reflexes to adopt according to 60 million consumers
The magazine 60 Millions de consommateurs confirms that a poorly stored or carelessly handled egg can quickly become a breeding ground for bacteria.
- The first preventive measure is to keep them in the refrigerator upon purchase, ideally at a temperature below 4°C. “Cold prevents salmonella from multiplying” confirms Dr. Kierzek.
- Even though eggs are sold at room temperature, they must be refrigerated upon arrival at home. “But be careful, do not wash them before storing them, this damages their protective layer. warns our expert. This thin natural film acts as a shield against germs. By removing it, we encourage their infiltration and increase the risk of contamination.
- Another essential tip: avoid cracked eggs. A damaged shell allows bacteria to pass through and makes the food unfit for consumption.
These recommendations also apply to preparations made with raw eggs, such as mayonnaise, tiramisu or chocolate mousse. In these cases, it is better to use very fresh eggs, with a recent laying date, to limit the risks.
Cooking eggs correctly is the best way to eliminate bacteria
Finally, if caution is required in the refrigerator, cooking remains the most effective method for neutralizing salmonella.
“It is recommended to cook eggs and egg preparations to an internal temperature of at least 65-70°C” recalls Dr. Kierzek.
Scrambled, hard-boiled, or well-cooked eggs are safe. On the other hand, keep in mind that poached, soft-boiled, raw or undercooked eggs present a higher risk, especially for children, pregnant women and the elderly.
Daily vigilance is the key. A small gesture is enough to prevent an infection that can sometimes have serious consequences — without giving up the pleasure of homemade eggs.