Science shows you a simple way to detoxify eggs, rest assured to enjoy raw eggs without fear of salmonella

The dishes made from raw eggs such as mayonnaise, egg cream are at risk of Salmonella infection, the poisonous organism that clings to the eggshell. Salmonella is a major cause of gastroenteritis caused by food. In addition to eggs, salmonella is found in poultry, pork, beef, dairy, nuts, and fresh produce. Those who love raw eggs have some peace of mind, when researchers at Flinders University (Adelaide, Australia) have successfully developed a detoxification method to remove Salmonella bacteria without affecting egg quality. .

In this method, the scientists use the sous-vide cooker, a popular device in commercial kitchens. To detoxify the eggs, the researchers placed the eggs in a slow cooker at about 57 degrees Celsius. The eggs were completely detoxified after cooking for 9 minutes.

Processed eggs, according to chefs, do not differ significantly in quality or in their usability as a cooking ingredient compared to untreated eggs.

The method of cooking eggs in a slow cooker is the first study to look at Salmonella detox on eggshell, a solution with significant implications in the food service industries.

In addition to the above study, Flinders University environmental health scientists also have a thirsty survey that tracks the effectiveness of current Australian guidelines on preparing and storing mayonnaise from raw eggs in heat degrees below 5 degrees C and pH lower than 4.6 or 4.2. Despite the above guidelines, every year Australia still faces concerns from Salmonella.

The Flinders team found that Salmonella’s presence in mayonnaise was significantly improved at 4 degrees C and lower temperature protected Salmonella from the bacterial effect caused by low pH.

“Preparing mayonnaise at a pH of 4.2 or lower and keeping it at room temperature for at least 24 hours can reduce the occurrence of Salmonella. However, storing mayonnaise at 37 degrees C is still risky. “Since we do not measure the pH correctly, warmer temperatures will enhance Salmonella growth. It is therefore important to ensure that the pH of the mayonnaise is 4.2 or lower.”, EurekAlert quoted researcher Thilini Keerthirahne.

Both studies mentioned in this article were published in the scientific journal Foodborne Pathogens and Disease in November 2019. They will prove their value in reducing current salmonella contamination in raw egg and egg products in Australia, Ms. Keerthirahne said.

Salmonella bacteria

Salmonella enterica often causes gastroenteritis in humans, transmitted through food, the environment, water, people, and animals. Common foods linked to salmonellosis (salmonellosis) include: eggs, poultry, pork, beef, dairy products, nuts and raw products.

Salmonella bacteria have more than 2600 types (serotype). In addition to Salmonella that cause foodborne illness, there are two other serotypes: Salmonella Typhi that causes typhoid fever and Salmonella Paratyphi that causes paratyphoid fever. Salmonella infections in the following statistics are caused by strains of Salmonella that cause foodborne illness, not these two types of S. Typhi and S. Paratyphi.

It is estimated that more than 70% of salmonellosis in Australia is transmitted through contaminated food. According to EurekAlert 2010 statistics, the number of cases of gastroenteritis caused by Salmonella infection each year worldwide is 93.8 million. Of these, 80.3 million cases were attributed to Salmonella in food.

Refer to EurekAlert