I see that salmonella poisoning (we call it salmonelosis, or just
salmonela) is not dangerous in your area. I know that there are 2200
species of that bacteria, even one of them, the Salmonella typhi
causes de typhoid fever and six hundred thousand people dies each
year in Latin America because of that.
But I was talking about a different strain, one that is dangerous
but less than the typhi. In my country there was a food factory that
had a big problem with contaminated mayonnaise (the problem came
from the eggs). There was a lot of people infected with this
bacteria because of that, some of them had a very hard time. Besides
that, many people here get infected each year, most of them when
eating eggs. Almost nobody here eats raw eggs lately. I don't know
exactly the strain of the bacteria that is causing this here, but I
could ask.
I think that the moral of this wolud be: I'm glad that you don't
have this problem at home but BE CAREFUL WHEN YOU TRAVEL ! :)
Regards,
Damián Lezama
PD: Sorry about my english, I know that is not very good.
--- In Kefir_making@yahoogroups.com, "Michael Anton Parker"
<bwp@u...> wrote:
> --- In Kefir_making@yahoogroups.com, Damián <dcl_uy@y...> wrote:
> > Hey ! Have you ever heard about a disease called "Salmonela" ?
>
> no, but i have heard of bacteria called "salmonella", and a
disease
> called "salmonella-poisoning". various species of salmonella are
> part of our normal internal mix of bacteria, and a little
salmonella
> is better than none at all. since this is the kefir list, i guess
i
> don't need to elaborate on this...
>
> > Please don't eat a raw egg, or at least wash it carefully and
wash
> > your hands before...
> >
> > Regards,
> > Damián
>
> thanks for your concern, but i eat about two raw egg yolks
everyday
> when they're in season; i never wash the eggs; i generally don't
wash
> my hands; i never refrigerate the eggs, and i've eaten raw eggs
that
> sat out at room temp for over a month. i don't know of any
reasons
> to change these habits.
>
> salmonella poisoning comes from unusual conditions where certain
> strains of salmonella are allowing to multiply to dangerous
levels,
> not ordinary raw egg eating.
>
> since the salmonella typically comes from the outer surface of the
> shell, if you're planning to make dishes with raw eggs and leave
them
> out at room temp for a long time, then it might be a good idea to
> crack them carefully, and even wash the outside if you're really
> paranoid. to play it on the safe side, for people with
compromised
> immune systems, like infants, you might want to wash the outside
and
> feed the raw eggs fresh from cracking instead of mixing them and
> letting them sit around.
>
> personally, unless i'm playing around with egg nog or something, i
> just crack 'em and pop 'em in my mouth right away. raw egg yolks
are
> sooooo delicious!
>
> Mike Parker
> SE Pennsylvania
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