alert! Do not eat these types of eggs, as some children have been sent to the hospital!

A few days ago, many WeChat trended a news that almost caused death by eating eggs. Doctors rescued a 6-month-old baby from hell. The baby first developed diarrhea and vomiting, then developed a high fever, then suffered convulsions and coma. Later, after After efforts to rescue, the baby was able to escape. The cause of the danger turned out to be eating spotted eggs – eggs infected with salmonella. It is said that children with severe infection will develop symptoms of dehydration, and severe cases may include chills, convulsions, convulsions and coma. The average fatality rate is 4.1%! \”Don\’t eat these types of eggs!\” Cracked eggs: These eggs are easily invaded by bacteria and should not be eaten if left for a long time. Sticky shell eggs: This kind of egg has been stored for too long, and the yolk membrane has changed from tough to weak. The yolk is close to the eggshell. If it is partially red, you can still eat it, but the egg membrane does not move close to the eggshell, and the skin is dark. If it is black and smells bad, it should not be eaten. Loose yolk eggs: due to violent vibrations such as transportation, the yolk membrane ruptures, resulting in mechanical loose yolk or storage time is too long, bacteria or mold invade the egg body through the pores of the eggshell and destroy the protein structure, resulting in loose yolk, and the egg liquid is thin and turbid. . If the discoloration is serious and there is a peculiar smell, it must not be eaten again. Stillborn eggs: Eggs that are contaminated by bacteria or parasites during the incubation process, coupled with poor temperature and humidity conditions, cause the embryo to stop developing are called stillborn eggs. The nutrients contained in such eggs have changed. If they die for a long time, the protein will be decomposed and a variety of toxic substances will be produced, so they should not be eaten. Moldy eggs: If some eggs are exposed to rain or moisture, the protective film on the surface of the eggshell will be washed away, allowing bacteria to invade the egg and cause mold and deterioration, resulting in black spots and mold on the eggshell. Such eggs are not suitable for purchase and consumption. You may not know these common sense facts about eggs! \”Which one is fresher?\” The eggs that are the same size and feel heavier are fresh eggs; or put them in 10% salt water to see if they will float halfway. The eggs that sink below are fresher eggs; shake them with your hands, and the inside Eggs that don\’t have a wobbly feel are fresher eggs. After being cooked, fresh eggs are not easy to peel, while stale eggs are easy to separate. If you knock the eggs lightly a few times, the shells and eggs are close to each other and are not separated. If the eggs are fresh, they will fall off immediately or cannot be tightened. What is posted is an egg that is not too fresh; after peeling, the egg with three layers of protein is a fresh egg, and the egg with only one layer is not fresh enough; if you cut the egg open, the egg with the yolk in the middle is a fresh egg. The further you stray, the less fresh it becomes. \”Boil an egg for up to 5 minutes.\” The process of boiling eggs may seem simple, but it is actually very technical! If the egg is not cooked long enough, the egg white will not coagulate, the salmonella is not completely killed, and the anti-nutrients cannot be completely removed; if the egg is cooked too long, the vitamin E, fat, and cholesterol in the egg will be oxidized. Not only will the nutrients be lost, but the cholesterol oxidation products may also be Causes damage to human vascular endothelium and induces arteriosclerosis. The cooking time has a certain relationship with the size of the eggs. Generally speaking, eggs are placed in cold water and boiled for 3 to 5 minutes. This type of egg is in the healthiest state, with the yolk slightly solidified, neither dry, hard, choking, nor flowing. \”Don\’t store eggs for more than 10 days.\” Few people worry about the shelf life of eggs. They think that the shell can protect everything like an iron wall.The bacteria are kept out, and that\’s not the case. The eggshell has many small holes that are invisible to the naked eye, and bacteria may penetrate through the eggshell and penetrate into the egg. Even storing it in the refrigerator does not inhibit the growth of bacteria. Generally speaking, the shelf life of eggs is 40 days when stored at 2 to 5°C, and only 10 days at room temperature in summer. However, eggs have often been stored in supermarkets for a period of time when purchased, so it is recommended to purchase eggs in a week\’s supply. For example, if a family of three eats one per person every day, then you can buy about 20 pieces at a time. Before you buy it and put it in the refrigerator, if there are any stolen items, it is best to wipe them clean with a dry cloth and store them separately. Do not wash them with water. Washing with water will destroy the protective film outside the eggshell. Some people think eggs are dirty and put them in a plastic box to seal them and \”isolate\” them, which is wrong. Because eggs also need to \”breathe\” during storage and evaporate moisture outwards, they must be stored in plastic boxes. The inside of the box is airtight and the humid environment inside will cause the protective film outside the eggshell to dissolve and lose its protective effect, accelerating egg deterioration.