When choosing the preserved egg, it should be noted that after the egg is peeled off, the protein is a dark brown transparent body with a certain degree of toughness; while the contaminated egg is pale green, poor in toughness, easy to loose, such an egg Never eat it.
Pollen contaminated eggs is mainly Salmonella. It enters the body and causes inflammation on the intestinal membrane. After the fission of the bacteria, it produces highly toxic endotoxins, causing people to experience symptoms of poisoning.
Experiments have confirmed that Salmonella will die immediately at a high temperature of 100 degrees Celsius, and will die after 5 minutes at 70 degrees Celsius and 15-30 minutes at 60 degrees Celsius.
Therefore, when eating a suspected egg, the shelled egg can be steamed at high temperature for about 5 minutes, and it can be eaten safely after being allowed to cool. The suitable temperature for the growth of Salmonella is 20°C-37°C. It is best not to eat at this temperature.
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