Eggs purchased from local vendors or open markets may carry health risks because they are not sanitised like commercially packaged varieties. Unlike store-bought eggs that undergo cleaning and sterilisation, local market eggs often come directly from farms with traces of dirt, feathers, or even droppings on their shells. Doctors emphasise the importance of washing these eggs before cooking to prevent bacterial contamination. The porous nature of eggshells allows bacteria to penetrate if not handled properly. Common pathogens found on unwashed eggs include Salmonella, E. coli, and Campylobacter, which can cause serious foodborne illnesses. These bacteria typically originate from contact with bird droppings, contaminated nesting materials, or unhygienic handling during collection and transport. Washing eggs gently under running water before cracking them reduces the risk of transferring surface bacteria to hands, utensils, or food. Packaged eggs undergo strict quality control measures, making them a safer choice compared to unwashed local varieties.
Why Washing Local Market Eggs Matters for Your Health
Dr Anjana Kalia explains that washing eggs from local vendors is crucial because these eggs lack the sanitisation process that packaged eggs receive. The eggshell, though hard, is porous and can allow bacteria to enter if contaminated. Surface dirt, feathers, or faecal matter can harbour dangerous pathogens like Salmonella, E. coli, and Campylobacter. These bacteria originate from bird droppings, contaminated nesting materials, or poor handling during collection and transport. If these pathogens contact egg contents or cooking surfaces, they can cause foodborne illness with symptoms including stomach pain, diarrhoea, or fever. Washing eggs gently under running water before cracking them significantly reduces the risk of transferring surface bacteria to your hands, kitchen utensils, or prepared food. Basic washing and hygienic handling serve as crucial preventive measures against infection.
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