The sale of waterfowl eggs is prohibited due to the high risk of salmonella infection. Nadezhda Raeva, head of the food hygiene department of the Rospotrebnadzor Department of the Moscow Region, told socialbites.ca about this.
Salmonellosis is an intestinal infection that manifests itself in people with fever, intestinal discomfort, and blood in the stool. Children are particularly susceptible to infection: infection can lead to the death of a child.
“If you notice lethargy with salmonellosis in a chicken, it is very difficult to suspect an infection in geese and ducks. The fact is that salmonellosis in waterfowl often does not show any symptoms. Therefore, the sale of waterfowl eggs in state-owned commercial and public catering enterprises is prohibited, ”explained Raeva socialbites.ca.
Duck and goose eggs are used at home. They need to be cooked for a long time to reduce the risk of Salmonella infection.
“Salmonella is found both in the shell and inside the egg. The pathogen is killed when cooked at 85°C for three minutes. To be completely safe, chicken eggs should be boiled for eight to ten minutes, and duck and goose eggs longer,” Raeva said.
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