Easter Eggs Less common Salmonella on eggs

Raw eggs are less likely to be contaminated with dangerous Salmonella
A few days before Easter one is busy in many German households with the coloring of eggs. However, some families do without it, sometimes because of the fear of harmful germs. The state examination office Rhineland-Palatinate reports now, however, that on raw eggs Salmonella are detected ever more rarely.

Colorfully painted eggs for Easter
For Easter usually include colorful eggs. There are many ways to color Easter Eggs in a natural way. However, in some households this is waived because, among other things, it is feared that there are dangerous germs on the eggs. After all, there are always callback actions for eggs because of a Salmonella strain. The fear of the pathogens, however, often seems unfounded. Because now Salmonella are found on raw eggs less and less.

At Easter, colored eggs are found in most households. The positive news: According to experts, Salmonella is increasingly found on raw eggs. (Image: Pixelot / fotolia.com)

Salmonella can endanger your health
Salmonella are bacteria that can cause various diseases in humans, especially in the gastrointestinal area. After eating contaminated foods, you may experience discomfort such as abdominal pain, fever, diarrhea, nausea and vomiting.

In sensitive groups such as children and the elderly, an infection can even be life-threatening.

But the health hazards of egg-exhaling can usually be minimized with simple means. The Federal Institute for Risk Assessment (BfR) has summarized a few tips in a recent report.

The equation: Raw eggs = Salmonella, which has settled firmly in the minds of many consumers over the years, seems to be no longer correct anyway. For example, studies by the State Office of Research (LUA) Rhineland-Palatinate show that salmonella is increasingly rare in and on raw eggs.

No dangerous pathogens
According to one release, all around 600 samples sampled at the LUA since the beginning of 2012 were negative.

This means that the dangerous pathogens could not be detected on the skins or in the yolks. Salmonella is not yet a thing of the past.

According to the data, investigations in other federal states occasionally bring to light salmonella on eggs.

Use a straw to blow it out
Who wants to blow out raw eggs for Easter, so should still play it safe and pay attention to a few hints. For example, the dish should first be washed off with warm water and detergent and direct contact with the mouth should be avoided.

Instead, a straw may be used to blow out, for example. Then wash your hands with warm water and soap, always clean the used kitchen utensils with hot water and detergent.

If you still want to eat the blown egg yolk and egg white, it should be processed as soon as possible to scrambled egg and Co. Until then, the raw egg should be cooled at a maximum of seven degrees. (Ad)