Eggs are sold in grocery stores, stacked in aisles and not refrigerated, which causes alarm for some newcomers. They have questions… Isn’t that dangerous? Unhealthy? These are good questions. They have been under the impression that unrefrigerated eggs can cause food poisoning. There are some things that are foreign to us for good reason. We are, after all, in a foreign country, where customs may be different yet there are quite often reasonable explanations. The USA and parts of Canada are among the very few places in the world where eggs are actually kept refrigerated.
The culprit here is a menacing small bug called salmonella, which causes horrible digestive problems, a lot of pain and many trips to the toilet. Salmonella is to be taken seriously so it’s important to address these questions and concerns. Salmonella can be present on an egg from the outside or the inside and there are different, very effective ways, to deal with this wee monster. Interestingly enough, in the United States, there are more than 140,000 cases of salmonella per year caused from eggs. Often caused from improper storage before the egg even gets to your refrigerator, the bottom-line reason is because that egg got pooped on by a hen that was herself infected by the salmonella bacteria and… the egg wasn’t properly washed. North American egg producers approach contamination by washing eggs, therefore getting to the problem from the outside. Immediately following collection eggs are rinsed in very hot water, dried and sprayed with chlorine and sometimes with a light synthetic coating. In the UK, egg washing is banned, so hens are vaccinated, another form of preventing contamination. Egg production is a huge industry and over decades factories have become very crowded, with the chance of infection more possible. In the US, the factor of shipping from one side of the country to the other and eggs not being properly stored for travel and distribution is also an issue we don’t really see in Mexico.
According to food writer Michael Ruhlman, “The egg is a marvel in terms of protecting itself, and one of the protections is this coating, which prevents [the eggs] from being porous.”
Room temperature eggs are always better for cooking and baking. In Mexico, a lot less energy is spent getting eggs to market. There are no fancy machines and the egg comes to you, slightly dirty perhaps, but healthy, clean and ready to eat.
Que cómo es es.
Thanks to our Guest Blogger Adam Garcia for this great article! (Opinions expressed are his own…)
The founder of the company, Vanessa Cole, lived in Puerto Vallarta for 10 years and in Cancun for 2 years. She has worked in Luxury Vacation Villa Rentals since 2001.
Originally from San Antonio, Texas, Vanessa earned a degree from the University of Texas in Austin, majoring in International Business and Latin American Studies. Fluent in Spanish, she has worked and traveled all over Mexico and South America.
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