Eggs purchased from local vendors or open markets often lack the sanitisation process that store-bought eggs undergo. These eggs may carry dirt, feathers, or even faecal matter on their shells, increasing the risk of bacterial contamination. The porous nature of eggshells allows bacteria to penetrate if not handled properly. Common pathogens found on unwashed egg surfaces include Salmonella, E. coli, and Campylobacter, which can cause foodborne illnesses with symptoms like stomach pain, diarrhoea, and fever. Health experts emphasise the importance of washing eggs bought from local sources under running water before cooking to reduce the risk of transferring surface bacteria to hands, utensils, or food. Packaged eggs from stores typically undergo strict quality control, cleaning, and sanitisation, making them safer. Proper hygiene and handling of locally sourced eggs are crucial preventive measures to avoid health risks associated with bacterial infections.
Health Risks and Proper Egg Handling Practices
Unlike commercially packaged eggs that undergo washing and sterilisation, local eggs often retain traces of dirt, feathers, or faecal matter on their shells. The porous outer shell can allow bacteria to enter if not handled correctly. Washing them gently under running water before cooking helps reduce the risk of transferring surface bacteria. Common bacteria on egg shells from local or backyard sources include Salmonella, E. coli, and Campylobacter. These pathogens typically come from contact with bird droppings, contaminated nesting materials, or unhygienic handling during collection and transport. If these bacteria contact egg contents or cooking surfaces, they can cause foodborne illness with symptoms such as stomach pain, diarrhoea, or fever. Basic washing and hygienic handling are crucial preventive measures to protect health.
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