According to the World Health Organization (WHO), the consumption of eggs causes food poisoning (salmonellosis) affecting tens of millions of people a year.
Consumers are therefore asked to be vigilant when purchasing eggs because they may contain bacteria called salmonella in their shell, white and yellow.
Temperature changes are dangerous for eggs, it is not recommended to store them in the refrigerator door, warned the United States Department of Agriculture, which also lists some important rules to follow to consume this food.
- Buy eggs in places where they are kept in the refrigerator
- If the eggs have cracks, they should be discarded
- Boiled eggs should not be stored in the refrigerator for more than a week after cooking
- Frozen eggs can be stored for up to a year, but should never be frozen in shells
- Whites and yolks must be beaten together to keep in the freezer
- Leftover egg dishes should be eaten 72 to 96 hours after preparation
- Eggs should be cooked at temperatures above 70 ºC; yellow and white must remain firm