Your health is in danger if you are the person who always keeps eggs in the fridge.

If you RESIDE IN THE UNITED STATES, you probably store your eggs in the refrigerator. There is a lot of controversy about storing the eggs in the refrigerator to avoid salmonella poisoning.

And many say that American eggs are particularly susceptible to these bacteria because of the way chickens are raised and eggs are cleaned and washed.

In much of Europe, for example, eggs are often stored just above the counter, at room temperature.

THE EGGS IN THE FRIDGE

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Marketing regulations in Europe argue that storing the eggs in the cold and then leaving them outside at room temperature could lead to condensation, which could promote the growth of bacteria in the shell that could probably get in the egg as well .

So, despite what you may have heard, eggs are fresh and have an intact cuticle do not need to be refrigerated, as long as they are to be consumed within a relatively short period of time.

Most grocery stores in the United States should not leave the eggs out of the refrigerator because they have had their cuticles essentially washed.

If the eggs are fresh from the organic farm, with intact cuticles, and are consumed within a couple of days, you can simply leave them on the counter or in a cool place.

When it comes to minimizing salmonella infections, American producers focus on egg shells, which could be tarnished with organic matter, such as chicken feces. The USDA requires producers to rinse, dry and haze hazy eggs before shipping them.

Europeans, on the other hand, focus on inhibiting salmonella infections in hens themselves.

 If an egg is infected with salmonella, the bacteria multiply more rapidly if the egg is stored at room temperature rather than in the refrigerator, especially if stored for more than 21 days. For this reason, in the United States, public health agencies advise keeping eggs in the refrigerator.

And the truth is that most eggs are raised in the United States – in industrial concentrated animal feeding operations or CAFOs – the risk of contamination with salmonella rises.

In CAFOs, laying hens are often crammed into small rooms with less room to stand after the computer screen you are looking for. The disease is rampant, and the birds are DIRTY – not because of their nature, but because we have removed it from their natural and compromised habitat from their innate resistance to disease.

When you have eggs of tens of thousands of chickens – or more – all under one roof, there is a good chance that they will get the feces and other contaminants present in them. The NOS of the solution, instead of reducing the size of the herds and guaranteeing better sanitation and access to the open air, is to wash the eggs. But this is not as harmless as it sounds.

As eggs are washed, rinsed, dried, and spritzed with a mist chlorine, its protective cuticle, which can be compromised. This is a natural barrier that comes from the hen’s mother laying eggs, and acts as a shield against bacteria.

It even contains antimicrobial properties. NOS egg-washing the strips of this natural protector from the egg, which can actually make you more likely to be contaminated.

Industrial egg washing, by the way, is banned in much of Europe, not only because of the potential damage to the eggs of the cuticles, but also because it could allow more “neglected” egg-producing practices.

Unfortunately, because the shell of an egg contains approximately 7,500 pores or openings, once the natural cuticle has been removed, what you put IN your egg enters IN your egg. Meaning, whatever the eggshell comes in contact with you can cross this semi-permeable membrane, and end up in scrambled eggs, from chlorine to mineral oil to dish soap for the detection of salmonella.

Source of information: http://saludconremedios.com/

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