The rot­ten truth about eggs

The Times (South Africa) - - News - — Dave Cham­bers

● Three-quar­ters of eggs are con­tam­i­nated with dis­ease-caus­ing bac­te­ria.

Aca­demics who bought 468 eggs at shops in Pre­to­ria found con­tam­i­na­tion on the shells‚ whites and yolks of 73% of them.

They say reg­u­la­tions on egg con­tents are ur­gently needed to safe­guard pub­lic health. Th­ese should in­clude a re­quire­ment that any prod­uct con­tain­ing raw eggs should be con­spic­u­ously la­belled with a warn­ing that it may con­tain bac­te­ria that could cause dis­eases.

E.coli‚ which can cause food poi­son­ing‚ was the most com­mon bac­terium found in the 13 egg brands‚ but the find­ing that alarmed the re­searchers was sal­mo­nella con­tam­i­na­tion in five brands.

“This raises se­ri­ous pub­lic health con­cerns‚” ve­teri­nary bac­te­ri­ol­o­gist Alexan­der Jam­balang wrote in the South African Jour­nal of Sci­ence.

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