Dex-chan lover
- Joined
- May 1, 2018
- Messages
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@Vaqvbu1a
The chance of salmonella poisoning in places that wash their eggs (Japan, US, Canada) is ridiculously small anyway.
Most people eat their eggs cooked, but even if you ate them raw, you'd have to eat two raw eggs a day for 25+ years to have a reasonable shot at getting salmonella one time. Like it's literally 1 in 30,000 eggs or so.
Another benefit of refrigeration is that unwashed egg shelf life is about three weeks, but stored in a fridge that shelf life is about 50 days.
I'd also like to say that your fact of 'salmonella poisoning is a lot lower (like 1/0th) in countries like the UK' doesn't seem to bear up to scrutiny.
The rate of salmonella-infected eggs in the U.S. is estimated at 30,000 to 1.
According to R. ELSON, C. L. LITTLE, and R. T. MITCHELL (2005) Salmonella and Raw Shell Eggs: Results of a Cross-Sectional Study of Contamination Rates and Egg Safety Practices in the United Kingdom Catering Sector in 2003. Journal of Food Protection: February 2005, the salmonella rate for raw eggs in the U.K. was quite a bit higher than that.
Scientists collected 34,116 eggs, creating 5,686 pooled samples of six eggs from 2,104 different locations. Salmonella was found in 17 pools, meaning that 17 out of 34,000 eggs were contaminated, or a rate of about 1 in 2,000.
So really the United States' rate of salmonella is 1/10th that of the UK's.
The chance of salmonella poisoning in places that wash their eggs (Japan, US, Canada) is ridiculously small anyway.
Most people eat their eggs cooked, but even if you ate them raw, you'd have to eat two raw eggs a day for 25+ years to have a reasonable shot at getting salmonella one time. Like it's literally 1 in 30,000 eggs or so.
Another benefit of refrigeration is that unwashed egg shelf life is about three weeks, but stored in a fridge that shelf life is about 50 days.
I'd also like to say that your fact of 'salmonella poisoning is a lot lower (like 1/0th) in countries like the UK' doesn't seem to bear up to scrutiny.
The rate of salmonella-infected eggs in the U.S. is estimated at 30,000 to 1.
According to R. ELSON, C. L. LITTLE, and R. T. MITCHELL (2005) Salmonella and Raw Shell Eggs: Results of a Cross-Sectional Study of Contamination Rates and Egg Safety Practices in the United Kingdom Catering Sector in 2003. Journal of Food Protection: February 2005, the salmonella rate for raw eggs in the U.K. was quite a bit higher than that.
Scientists collected 34,116 eggs, creating 5,686 pooled samples of six eggs from 2,104 different locations. Salmonella was found in 17 pools, meaning that 17 out of 34,000 eggs were contaminated, or a rate of about 1 in 2,000.
So really the United States' rate of salmonella is 1/10th that of the UK's.