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TEN ADVICES TO PREVENT SALMONELLA
A clean fresh egg from a healthy layer that has been collected
and treated in hygienic conditions has no contamination inside.
It is a safe food in origin. Nevertheless, as a “living” product
it experiences some changes that can modify the quality. Thus, from
laying until consumption, every single operation has to be developed
properly to avoid damages in its nutritive, healthy and gastronomic
qualities.
The Eggs Research Institute advises to
follow the next rules for consumers’ interest.
| 1. Only buy eggs
with the eggshell clean and intact.
2. Respect the use-by
date printed in the egg cage.
3. Do not wash eggs
before putting them in the fridge.
4. Set omelettes properly
and keep them in the fridge.
5. Prepare mayonnaise
hygienically and keep it in the fridge until you use it.
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Keep your hands clean when handling
food. |
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Surfaces, recipients, and tools in
contact with food have to be clean before and after use.
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6. Do not break
eggs in the rim of the recipient where you are going to
beat eggs.
7. Owing to hygienic
reasons, the recipient where you beat eggs has to be washed
after use.
8. Do not split whites
from yolks with the help of the eggshell.
9. Do not leave eggs
neither food made with eggs out of the fridge. |
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10. Always keep in the
fridge food as cakes, sauces, custard, etc, and consume
them before 24 hours.
To maintain the egg’s organoleptic qualities it is very
important to keep them far from odours that may affect to
their taste.
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Cook food at adequate temperature.
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