Improper storage of poultry eggs allows bacteria to enter.

Most consumers believe that eggshells can protect against all types of bacteria. In reality, the surface of eggs has many pores, and bacteria can enter through these pores.

According to agricultural experts, eggshells are mainly composed of calcium salts (93.5%), which function to protect the internal components of the egg. The surface of the eggshell has very small pores; researchers have counted 7,000 to 7,600 pores on the surface of an eggshell, with a thickness of about 0.2 to 0.4 mm.

Next are two layers of membrane, composed of interwoven keratin fibers. One layer adheres closely to the outer shell, while the inner layer adheres closely to the outer milk layer. The thickness of these two membranes is approximately 0.057 - 0.069 mm, and both layers have pores to allow air to enter, enabling the embryo to respire and develop.

Therefore, through the pores on the surface of the eggshell and the shell membrane, bacteria such as Salmonella, H1N1 virus, mold, and airborne dust can all penetrate into the egg.

When choosing chicken eggs, you shouldn't just look at the color, but also pick them up and gently shake them to check their firmness.

When a chicken lays an egg, the surface of the eggshell is protected by a layer of mucus, but this mucus layer is very susceptible to feces and dirt. A large number of bacteria on the surface of the eggshell increases the chances of bacteria entering the egg.

Once inside an egg, bacteria can use the nutrients within the egg to multiply. Therefore, experts advise against keeping eggs in the refrigerator for more than 30 days from the date they were packaged and sold.

If you buy eggs from the market, you should use them within 3 weeks of purchase to ensure they are still in good condition.

Once eggs have been refrigerated, they should not be left at room temperature for too long. After removing eggs from the refrigerator, they should be used within 2 hours to ensure freshness and nutritional value.

When you buy eggs, wipe them with a damp cloth and then store them in the refrigerator to prevent bacteria from the eggshells from spreading to other foods. Eggs should only be stored in the refrigerator for 3-5 weeks. Once eggs are taken out of the refrigerator, use them within 2 hours; they will spoil if left longer.

Alternatively, eggs can be preserved in a container filled with rice husks. Line the bottom of the container with a layer of clean, dry rice husks, alternating layers of husks and eggs. Eggs can also be stored in a box containing dried tea leaves, kept in a cool, shaded place.

To determine if an egg is fresh or old, consumers should place it in a bowl of cold water. A fresh egg will sink to the bottom and remain still. A slightly older egg (about a week old) will float slightly. If the egg balances with the pointed end facing down and the larger end facing up, it has been stored for about three weeks. If the egg floats on the surface of the water, it is spoiled and should not be eaten.

According to the News Report