eggsIt is not recommended because doing COULD DAMAGE THE FIRST LAYER HAVING EGG PROTECTION AGAINST MICRO UNACCEPTABLE WORDS.

The proper handling of food products and is the responsibility of the consumer from the time it takes to maintain and ensure food security.

In the case of eggs, Often the question arises: Should you wash eggs?Is it advisable to dip them in water with bleach for at least five minutes? o, Conversely, Is it only should be cleaned with a dry cloth? What is the best way to avoid salmonella?.

Salmonella is the major food risk usually associated with the consumption of eggs and egg products. The bacteria itself is not very resistant to relatively normal ambient conditions, as high salt concentrations, sunlight, drying heat. However, It can be found in the environment and transmitted through food, He is responsible for numerous cases of foodborne toxiinfecciones.

Egg contamination can occur for three reasons: transovarial transmission: The bacterium is present in the ovary of the hen, so the egg can contain bacteria since its formation. This situation is unusual; contamination in the cloaca (place of settlement): where the egg surface is contaminated at the time of the last remains in fecal be cloaca and contamination after commissioning, It is mainly environmental (powder, dirt on contact surfaces ...).

The first control is carried out on farms, which must meet specific legal requirements for production. They are registered and authorized for operation by the responsible authority and subject to the rules on welfare and animal health, having to implement the measures set out in prevention and control of avian diseases and zoonoses, as well as in relation to food and environmental protection.

But food security is not just in the supermarket stand, and the consumer must follow a few guidelines to keep. Thus, it should address the following aspects: buy eggs with shell intact and clean;
check product life; keep clean hands and utensils; not crack the egg over the container to be used, and if separate the white from the yolk in the shell do not own.

As for conservation you need to keep eggs refrigerated avoiding contact with other foods (thereby avoid possible cross contamination), avoiding sudden changes in temperature. It does not cause moisture condensation on the outside facilitating the ingress of microorganisms egg.

No need to wash eggs, in fact, is not recommended since doing so could damage the first layer of protection that egg against unwelcome microorganisms, cuticle (responsible for clogging the pores of the shell).

The same applies to cleaning which in no way should be done with a cloth or loofah, as they are a great reservoir of microorganisms. is acceptable only wash with clean water or eggs if they are consumed immediately and care, should wash, dry them well with paper towels for single use.

The biggest problem arises when raw eggs are used for the preparation of sauces, as mayonnaise, mostly in summer. In these cases, care must be taken to break the shell, the break is clean, and extreme hygiene measures (wash hands with soap and water before and after handling eggs, and use clean utensils). These sauces should be eaten as soon as possible or refrigerate (no more than 24 hours) to reduce the possibility of contamination.

In this case (manufacture of products with raw egg), AESAN recommended that “Immediately before using the egg shell should be washed with detergent and water and dry well”, It is the detergent, In this case disinfectant, bleach exclusively for food use, subsequently performing thoroughly rinsed to remove any chemical residues.

Sources:

– www.institutohuevo.com -> Control salmonella in egg production. Elias F. Rodriguez Ferri. Department of Animal Health. University of Leon.
– http://www.huevo.org.es/
– www.aesan.es Food security in eggs and egg products.
– Egg Marketing Board and its products (INPROVO) http://www.inprovo.com/