Diarrhea after eating preserved eggs? Have you heard of Salmonella?
By: Date: 2021-04-19 Categories: chinesefood Tags: ,
   Speaking of cold preserved eggs

   is a frequent visitor at the table in many families
  Convenient and delicious
   However, I often hear that”preserved eggs contain high lead content, which is bad for your health.” Internet searches have also found that some people have nausea, diarrhea, fever and other symptoms after eating preserved eggs, making people want to eat but dare not eat it. I wanted to eat, but in the end I could only tremble, bite after bite… and ate the preserved eggs.
  Some consumers found that the packaging of some preserved eggs says”Lead-free preserved eggs”
Is the lead content of    preserved eggs high?
   Is the”lead-free preserved egg” really lead-free, or is it a business gimmick?
   What are the symptoms of nausea, diarrhea, fever, etc. after someone eats preserved eggs?
   First of all, we have to start with the processing and production process of preserved eggs.
  The process of processing preserved eggs is a process of”preservation”. For example, it can be made by mixing lime, salt, wheat straw and other liquids, through a chemical reaction of long-term pickling, to coagulate, denature, and form unique proteins. The flavor.

  Preserved eggs of traditional craftsmanship:higher lead content
   The lead content in preserved eggs is higher because of the addition of lead-containing substances during the processing. Excessive lead may lead to adult anemia, high blood pressure, kidney damage, miscarriage, premature delivery, and baby deformities in pregnant women, as well as affect the intellectual development of children.

  Lead-free preserved eggs:Lead content is greatly reduced
  In order to reduce the lead in preserved eggs, experts have developed a”lead-free process” for producing preserved eggs. The latest national standard requires that from December 1, 2015, the lead content in preserved eggs needs to be controlled below 0.5 mg, which is much stricter than the old requirement.
  The preserved eggs produced by the lead-free process are not without lead at all, but the lead content has been greatly reduced. The lead content of lead-free preserved eggs that meet the national standards is similar to that of meat products, tofu, fish, etc. we eat every day, and even lower than some vegetable products, fruit products and fungi.
  It can be seen that we can indeed dispel the worries about lead for the formal and qualified lead-free preserved egg products.
   Then, what are the symptoms of nausea, diarrhea, fever and so on after eating cold preserved eggs?
  Beware of Salmonella poisoning!
   Salmonella is a large family of intestinal pathogens. So far, more than 1,000 species have been found, which are divided into 5 major categories. Among them, Salmonella typhimurium in group B causes diseases in humans. The most common ones are Bacillus paratyphi, Bacillus cholerae suis and so on.
  How did Salmonella in preserved eggs come from?

How to eat preserved eggs to be safe?

   How to give first aid in case of poisoning?

How does    Salmonella exist on preserved eggs? Was it the preserved egg itself, or was it contaminated by some means later?
   There are two possibilities!
   Generally speaking, raw eggs or raw duck eggs are selected in the process of making preserved eggs. The raw eggs and raw duck eggs that are selected may be contaminated with Salmonella from the beginning. In the process of making preserved eggs, the pH value is about 8 to 8.2. Although the alkaline environment can kill some bacteria, for Salmonella, they are very suitable for this living environment. According to some research reports , Salmonella can survive in preserved eggs for up to 300 days.

   If we actually ingest Salmonella and cause poisoning, what kind of symptoms will appear?
   Salmonella is a kind of gastrointestinal pathogenic bacteria, generally through food intake, patients with nausea, vomiting, abdominal pain, diarrhea, fever, severe body aches, mental changes, vomiting and diarrhea are very severe. Dehydration can also occur, the skin loses its luster, and even shock occurs, which can cause life-threatening.

   If Salmonella poisoning is really discovered, how should we deal with it in the first place?
   Generally, Salmonella is widely present in eggs, milk and contaminated food. After discovering this situation, the patient should be treated simply, especially if the vomiting is severe, and the patient’s airway must be kept unobstructed.
  Considering patients with food poisoning, it is not recommended to induce vomiting on the spot, but should be sent to the hospital for examination and treatment as soon as possible.
   The risks of the general public inducing patients to induce vomiting may be greater than the benefits.

  How to avoid contamination of our food with Salmonella?
   First of all, I suggest you not to eat all kinds of raw eggs and raw duck eggs!
   Some people think that eating raw eggs and raw duck eggs will supplement the body’s nutrition. In fact, this view is wrong. The egg whites are better for digestion and absorption after they are cooked.
   For preserved eggs, preserved eggs purchased on the market are generally raw and have not been heated, so you must pay attention to buying them through formal channels. Only preserved eggs with formal certification and permission can be eaten raw. Try not to Buy Sanwu products or products from some vendors. For infants, children, and some weak people with chronic diseases, it is recommended not to eat raw preserved eggs and eat them after heating.
   In addition, because Salmonella is commonly found in raw eggs and milk, I suggest that you don’t store these foods for too long in the refrigerator, keep them separate, and heat them up before taking them out.
   Once Salmonella poisoning is found
   Do not induce vomiting by yourself!
  Send to a doctor as soon as possible, and ask a doctor for professional treatment!