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Eggs (whites adn yolk)

Debate and discussion of any biological questions not pertaining to a particular topic.

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Eggs (whites adn yolk)

Postby hayley0120 » Sun Nov 12, 2006 5:42 am

is it true that you cannot get salmanella from just eating the uncooked white part and that you can only get it from the uncooked yolk????
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Postby lovely_unicorn » Sun Nov 12, 2006 7:43 am

I'm sorry but can you tell me the meaning of " salmanella" ? (I'm from Vietnam and my English isn't good ). Thanks 8)
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Postby MrMistery » Sun Nov 12, 2006 3:50 pm

he means Salmonella. he is reffering to getting food poisoning from a bacteria (Salmonella sp.).
and sorry, i don't know the answer. But i can tell you that cooking the egg would probably kill all the bacteria it might have(if it is thoroughly cooked)
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Re: Eggs (whites adn yolk)

Postby Methal » Mon Nov 13, 2006 9:54 pm

hayley0120 wrote:is it true that you cannot get salmanella from just eating the uncooked white part and that you can only get it from the uncooked yolk????


No thats bunk. In chicken eggs, the salmonella bacteria exist only on the shell, and its rare at that. The egg farms in the US and canada are required to test for it, chicken eggs found positive for it are sent to hollywood where tom cruse eats them...I wish...

but yeah Salmonella poisoning is hard to get, unless you are in the habbit of dropping your eggs on the floor for a couple days before you eat them.

You can also get it from milk, but ive been drinking raw milk, and eating eggs from my own chickens for years and no one in my family has ever gotten sick from em.
That'll do donkey, That'll do.
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Postby canalon » Tue Nov 14, 2006 1:11 am

Sadly no, Salmonella spp. can go inside the egg. Some specific strains like Salmonella Enteritidis PT4 (I am not 100% sure of the PT Number though) are famous for entering at high frequency into the egg.
Beside washing the eggs also makes the shell permeable and allow the penetration of the salmonella inside. So both Yolks and white can be contaminated. But as Methal was pointing out the controls are stringent and the risk is low if you are handling food with the good precautions. Mostly because most of the time the dose in a single egg is too low to be dangerous if
1- it is eaten fresh
2- food prepared from raw egg is correctly refrigerated
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