What Are The Risks That The Easter Table Can Pose?

The main product present at every Easter table is eggs. Egg consumption is often associated with allergies and food poisoning - such as Salmonella . But this does not eliminate the risks, especially during the Easter holidays, when the eggs are painted. Even colorants in egg dyes can be included in the lists of safe additives, taken in large quantities and in combination with other foods and additives can lead to various symptoms.

With regard to food poisoning, in order to prevent them, it is important not only to select fresh eggs and from a reliable source, but also their subsequent treatment. The risk increases with the consumption of raw eggs or insufficient heat treatment.

Poultry can be carriers of bacteria of the genus Salmonella , which can contaminate the inside of eggs even before the shell is formed . Eggshells can also become contaminated by bird droppings.

It is important to store eggs in a refrigerator at a temperature of 4 ° C or lower. Buying eggs should also be from stores and suppliers who store them in the refrigerator.

Egg dishes must be prepared to an internal temperature of at least 70 ° C or more. Cooking should be at least within 10 minutes. It is important that the yolk is not left to remain in a liquid or semi-liquid state. Eggs should not be stored at room temperature, but stored in the refrigerator . This extends their shelf life - up to 10 days after cooking and subsequent painting. 

Adults over 65 years of age, children under 5 years of age and people with a compromised immune system (with AIDS, diabetes or organ transplantation) are significantly more susceptible to complications due to infection with bacteria of the genus Salmonella.

Symptoms usually appear 6 to 48 hours after consuming contaminated food, but the incubation period may be longer. Rapid dehydration is the main risk posed by infection.

With regard to egg paints, only those approved for the food industry are selected and marketed. But although on the safe list, some are partially broken down in the body and there is a possibility of interaction with other molecules. In turn, such interactions have the potential to trigger an allergic reaction. This fact requires the recommendation to be careful with the use of paints. If possible, the use of natural dyes such as red beets, onion peels and others is recommended .

There are mainly four colorants with the corresponding numbering: yellow - E-110; Tatrazine - E-102, Azorubin - E-122 and Diamond Blue - E-133. These are artificial colors that are allowed to be used in egg paints.

Eggs are not the only possible risk factor during the holidays. There is usually a pronounced tendency around the festive table to overdo the amount of food - overeating or overdosing on alcohol. Both conditions can end in toxicology departments .

Easter is followed by weekends and holidays associated with St. George's Day. A typical dish for the table is lamb. The origin of the meat and the monitoring for marking, origin and storage are important. Old lamb can be recognized by some specific characteristics such as the presence of moisture and the feeling of "sticking" to the meat itself. The smell also changes, and when pressed on the surface of the meat, the place does not return to its initial height.