Half-cooked eggs are a food that is loved by many people. But unfortunately, half-cooked eggs may contain dangerous Salmonella bacteria. Some types of Salmonella bacteria can cause dangerous typhoid fever.
Salmonella bacteria can be found on the outside (skin) or the inside of the egg. This condition makes eggs that are shaped, smelled, or feel normal may contain Salmonella bacteria.
The good news, these bacteria can be killed by cooking eggs until cooked. To find out if the egg is still undercooked or immature, it can be seen from the liquid yolk structure.
Dangers of Salmonella in Half-Mature Eggs
Some groups of people are more at risk of having Salmonella bacterial infections from half-cooked eggs, including pregnant women, infants and toddlers, elderly people, and people who have weak immune systems.
People who have Salmonella bacterial infections can experience symptoms such as stomach pain, diarrhea, nausea, vomiting, high fever, headaches, and the presence of blood in the stool. These symptoms can last 4-7 days, but some people may experience symptoms longer, such as fever and ongoing diarrhea. The worst effects of this infection are typhoid fever or typhus, which can cause death if not treated immediately.
Preventing Salmonella Infection Derived from Half-Mature Eggs
Salmonella bacterial infections can actually be prevented by giving vaccinations to chickens, so it remains safe even if you consume half-cooked eggs. But as long as you have not been able to ensure the safety of the eggs, it is recommended to cook the eggs until they are cooked.
Besides being processed by themselves, half-cooked eggs are also widely available in ready-to-eat products, such as mayonnaise, meringue cakes, tiramisu, ice cream, and salad dressing. If you make these foods yourself at home, try to use pasteurized eggs, which are widely available in supermarkets. Pasteurization is a process of heating with high temperatures to kill bacteria.
In addition to cooking eggs until they are fully cooked, here are some ways you can avoid getting Salmonella bacteria that might be contained in eggs:
- Immediately consume foods that contain eggs. If not consumed immediately, the food should be stored in the refrigerator. Avoid storing eggs or eggs containing food at room temperature for more than 2 hours, or 1 hour if the room temperature reaches 32 degrees Celsius or more.
- Fry the eggs evenly on both sides.
- Boil eggs for at least 7 minutes in boiling water.
- The safe and best period for eggs to be consumed is a maximum of 28 days from the time of laying. Therefore, it is important to store eggs in the refrigerator. If not in the refrigerator, you should make sure the temperature of the egg storage area is below 5 degrees Celsius.
- Place eggs separately from other foods in the refrigerator.
- Avoid buying and processing eggs with cracked skin.
- After boiling eggs, avoid storing them in the refrigerator for more than three days.
- Wash hands before and after processing the eggs to avoid spreading bacteria.
- Also wash equipment for cooking eggs with warm water.
- Clean the surface of the kitchen with an antibacterial spray.
As a step to consume eggs in a healthy way, you can process them by boiling without salt or scrambled without butter. Frying eggs in an oil bath can increase their fat content. For food recipes that require half-cooked eggs, such as sauces for certain salads, remember to choose eggs that have gone through a pasteurization process or pasteurized processed egg products.
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