You wish you’d done more to prevent food poisoning from eggs? If you got sick after eating some and aren’t getting better, go see your doctor.
Being careful with eggs
Whether it’s for sandwiches, quiche, cookies, or homemade mayonnaise, the proper storing and use of eggs is a must. Just because eggs are healthy doesn’t mean they can’t compromise your health if you eat one that is contaminated. Even if the shell shows no cracks, there may be bacteria present, especially that infamous salmonella. Boy, can that germ ever make you wish you hadn’t polished off the leftover potato salad.
Symptoms of food poisoning from eggs
Discomfort caused by food poisoning from eggs usually starts up within 6 to 48 hours after eating the contaminated food. The symptoms are similar to those of other food poisoning and include:
- nausea
- headache
- abdominal cramps
- diarrhea
- fever
- vomiting
If the symptoms worsen, especially in pregnant women, children, and the elderly, consult a doctor immediately. Food poisoning from eggs can lead to serious complications for people at risk.
Drinking plenty of fluids is the key to recovery
If you have food poisoning from eggs, drink water or weak tea in small sips to replace lost fluids. Do this every hour until you can keep the liquid down. You should be able to eat solid food within 24 to 48 hours, starting with easily digestible things such as bread, applesauce, bananas, and white rice.
How do you like your eggs?
Fortunately, you don’t need to walk on eggshells to avoid food poisoning. Health Canada makes a few simple recommendations for dealing with eggs wisely.
- Do not consume raw eggs.
- Choose only refrigerated eggs with clean and uncracked shells.
- Buy eggs at the end of your shopping trip and refrigerate them as soon as you get home. Keep them in their original packaging in the centre of the fridge.
- Discard any food containing eggs (raw or cooked) that has spent more than two hours at room temperature.
- Keep boiled eggs in the fridge in a sealed container for up to one week.
- Eat leftovers within three to four days of refrigeration or freeze them.
- Use an ice pack in your lunch box or picnic basket.
Proper hygiene
Hand washing is one of the best ways to prevent food poisoning from eggs. Wash hands thoroughly, for at least 20 seconds, before and after handling raw eggs. Also, use hot soapy water to wash your utensils, cutting boards, and counter tops. You can sterilize them with a mixture of one teaspoon of liquid bleach dissolved in three cups of water.
Thank you, Dr. Salmon!
Did you know that the salmonella bacterium was only discovered a little over 125 years ago? It was named after the American veterinary doctor Daniel Elmer Salmon, whose assistant first identified the bacteria. Thankfully, if you avoid eating raw eggs and refrigerate them properly, you can enjoy your eggs however you like them!
