Eggs are the most susceptible food to Salmonella contamination. Chen Tao, a professional chef in the city, reminded that the eggs bought back should not be cleaned, but should be placed in a special bag or box, separated from other food, and then put into the refrigerator. Salmonella is a major foodborne pathogen, which widely exists in various environments and foods. After eating food contaminated with Salmonella, people may have food poisoning symptoms such as abdominal pain, diarrhea, fever, nausea or vomiting in a short time. There are many pores on the egg shell to facilitate ventilation, but at the same time, it will also open the "door" to bacteria. It is not recommended to clean the eggs before storage. Storing eggs separately from other foods can prevent other foods and items in the refrigerator from being contaminated by Salmonella, especially those imported directly. Salmonella can be killed by high temperature heating. Therefore, when cooking, the egg yolk and protein are heated to a completely solidified state, and the Salmonella can be killed. No matter how clean the eggs look, it is not recommended to eat them raw, or make them into soft eggs or semi cooked eggs. (outlook new era)
Edit：Yuanqi Tang Responsible editor：Xiao Yu
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