One of the most consumed and served in our daily breakfast, egg. Eggs are quite easy to prepare, you just hard-boil, scramble, fry, soft-boil, omelet, and pickle it. Eggs possess’ significant amounts of protein and choline, It is also categorized in the Food Guide Pyramid by United States Department of Agriculture due to its protein content.
Eggs can also be eaten raw, though this is not recommended for people who may be especially susceptible to salmonellosis, such as the elderly and infirm or pregnant women.
A health issue associated with eggs is contamination by pathogenic bacteria, such as Salmonella. Careful storage of edible eggs is extremely important, as an improperly handled egg can contain elevated levels of Salmonella that can cause severe food poisoning.
In some commercial practice, eggs are quickly washed with a sanitizing solution within minutes of being laid. The risk of infection from raw or under-cooked eggs are dependent in part upon the sanitary conditions under which the hens are kept.
Health experts advise people to refrigerate washed eggs, use them within two weeks, cook them thoroughly, and never consume raw eggs. As with meat, containers and surfaces that have been used to process raw eggs should not come in contact with ready-to-eat food.