Painted eggs: The eggs that we traditionally paint it Easter, are mainly used as decorations. Which means it's about to be the most delusional time of the year, as well. This allows dangerous bacteria, such as salmonella, to grow rapidly.
Painted eggs: What to look out for
This is one of the most common forms of food poisoning. The infected eggs is the main culprit of salmonella. Proper egg preservation and preparation are two very important factors to avoid. Leaving boiled eggs at room temperature for a long time allows bacteria, including salmonella, to grow rapidly. These pathogens grow faster at temperatures from 10 to 60 degrees Celsius. Room temperature ranges from 20 to 25 degrees Celsius on average. In contrast, refrigerators keep food at temperatures below 5 degrees Celsius, which slows the growth rate of bacteria.
According to experts, you should always discard any perishable foods (including boiled eggs) that have been left at room temperature for more than two hours. During the summer months or when the temperature exceeds 30 degrees Celsius, you should throw away any perishable food that has been left out of the refrigerator for more than an hour.
Painted eggs: Boiled and raw
You may think they are safer than raw, as they are cooked. But according to the American Academy of Nutrition and Dietetics, boiled eggs are more prone to bacterial infection due to the various damage to their shell during the cooking process. After boiling and after they have cooled, it is good to put them in the refrigerator and to be consumed within a week.
Spoiled eggs do not have to smell bad. Any eggs that have cracks or imperfections in their shell, discard them before cooking. Boil them well, until the yolk and the egg white are tight. When serving them, or when taking them out as decorations, remember to pick them up as soon as they are out of the fridge for two hours. If you leave them longer, you run the risk of getting poisoned.
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