Monday, 6 May 2013

Bacteria in eggs

Who can get bacteria on chicken eggs from dust, and from the soil. If the shell cracks, which can get bacteria from the shell into the egg white and egg yolk.
In order to avoid getting too many germs on the egg, it is important that the chickens are healthy, and that is purely about the eggs.
Eggs in the fridge
The eggs must be kept cold. There must not be more than 12 degrees, where you store eggs. This applies both at the packing centre, in business and at home. When the eggs are cold in a refrigerator, bacteria can not grow.
Fresh eggs
You can look at an egg, whether it is fresh when you turn it off.
A fresh egg has:
A tall and round yellow yolk
Egg white is clear and viscous
Salmonella and eggs
Eggs may contain disease bacterium salmonella. You cannot see or smell of an egg, though there are salmonella bacteria on the shell or inside the egg.
When you touch the eggs, you should always wash their hands afterwards, so you don't spread the bacteria from the shell or the appendix to other foods.
Usually warms the eggs we eat. Whether it is a fried egg, for a ommlette or cooked into cakes and bread. When the egg will be more than 75 degrees hot, die of salmonella bacteria.
Use pasteurized eggs for food, non-heated
You should always use pasteurized eggs for dishes that are not heat treated, e.g. ice cream, biscuit cake, cold dish. The eggs are pasteurized, meaning that they have been heat-treated. We have so warmed them up to a high temperature for a very short time, so that the bacteria has been killed.

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