Is there salmonella in quail eggs: is it possible to get infected and how to check the product

It is known that in chicken embryos there may be a causative agent of a disease dangerous for humans - salmonellosis. The question arises, is there a Salmonella bacterium in quail eggs? Unfortunately, the pathogen is sometimes found in this product. To reduce the chance of infection, you need to know how the infection is transmitted and what precautions to take.

Do quail eggs contain salmonellosis?

Salmonella rarely gets into quail eggs. There are several reasons for this:

• lysocin inhibits the vital activity of pathogenic microorganisms;
• The normal body temperature of quails exceeds 40 degrees, which also prevents the development of bacteria;
• the shell has micropores, the diameter of which is much smaller than that of chicken eggs, which serves as a barrier to the penetration of the pathogen inside.

It is important to remember that any poultry can become a carrier of salmonellosis. The most common causes of infection are improper care, errors in the feeding process.

How the infection is transmitted

Most common sources of infection:

• raw meat of birds and animals;
• vegetables and fruits (bacteria get on them when spraying with contaminated liquid, as well as as a result of storage next to contaminated products);
• poultry eggs.

Animals do not suffer from salmonellosis, but are its carriers. When the egg comes out, external factors begin to influence it. As a result of contact with litter, which may contain salmonella, infection of the product occurs. The fact is that the pathogen can pass through the shell of the embryo, after which it begins to multiply inside the product.

Contaminated foods are most dangerous in warm weather when eaten raw. The risk of infection transmission also exists in winter if the air temperature drops below zero degrees. As a result of the consumption of a contaminated product, the pathogen enters the cells of the body.

The danger of the disease lies in the fact that the pathogen affects all products that come into contact with eggs, for example, are stored with them in the refrigerator.

How do I test a product for infection?

Bacteria can only be detected through laboratory testing. To do this, the product is wiped with alcohol and fired. The shell is opened with tweezers. Then part of the contents is taken for bacteriological culture. The purpose of the study is to determine the number and type of bacteria. The material is placed in a thermostat for two days. The temperature should be 37 degrees.

Consequences for humans

If a person becomes infected with salmonella from eggs, the disease will initially manifest itself in the form of the following symptoms:

• fever;
• diarrhea;
• muscle pain;
• weakness;
• headache.

If assistance is not provided in time, incorrectly, or the person does not receive it at all, complications will arise. In advanced cases, death is possible. Therefore, when the first symptoms appear, you should consult a doctor as soon as possible.

Salmonellosis is most dangerous for young children, pregnant women and people with low immunity.

Preventive measures against infection

To destroy a bacterium, it is necessary to expose it to heat (100 degrees) for 3 minutes. That is why, if there is a suspicion that eggs contain a pathogen, you should refuse fried eggs and half-cooked delicacies.

During cooking, you can not taste it. After the water boils, the eggs are boiled for 10-15 minutes.

To prevent infections, you can also do the following:

1. For cooking use a hotel knife and board. After cooking, all items that have come into contact with food must be disinfected. You should also wash your hands with soap.
2. Raw food should not be stored next to cooked food.
3. Before using the egg, it must be washed with a cleaning agent.
4. Don't buy products from dubious sellers. It is better to buy in trusted stores that offer goods that have passed sanitary checks.
5. Do not eat expired food. Shelf life - 2 days.
6. Broken eggs are not good for cooking.
7. Do not consume the product if there are traces of blood on the shell.

Salmonella is the causative agent of a dangerous infectious disease that can be contained in the embryos of poultry, including quails. Infection can be prevented through preventive measures and good personal hygiene.

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